Texas Food Handlers
The refrigerator has no room to cool the meat you've just cooked. You should:
A. Move some of the food that is already cold into the walk-in cooler to make room.
B. Store the meat in a 5 gallon bucket on the floor of the walk-in refrigerator.
C. Stack the pans of meat on top of each other in the refrigerator.
D. Put the meat into a 6 inch deep pan and place in the refrigerator. - A. Move some of the food
that is already cold into the walk-in cooler to make room.
A food service employee with an open cut or wound on their hand may be permitted to prepare food if:
A. The wound is covered with a water-resistant bandage and glove.
B. The employee gets clearance from the health department.
C. The employee wears clothing that covers the wound.
D. The wound is kept clean through proper cleansing. - A. The wound is covered with a water-
resistant bandage and glove.
A casserole made with ground beef must be cooked at least to an internal temperature of:
A. 160°F
B. 165°F
C. 150°F
D. 155°F - D. 155°F
All of the following symptoms are reasons to restrict a food service worker from working with exposed
food EXCEPT:
A. A fever
B. Diarrhea
C. A headache
D. Vomiting - C. A headache
, An example of contamination would be when food comes into contact with:
A. Unclean utensils, glassware or dishware.
B. Unwashed hands.
C. Unclean work surfaces.
D. All of these are correct - D. All of these are correct
Dairy products are always inspected for...
A. Fresh-looking appearance
B. Correct temperature (41°F or lower)
C. Flavor
D. Presence of bad smells - B. Correct temperature (41°F or lower)
Drinking is permitted...
A. Only in dining areas.
B. In the work area, if using a non-breakable container with a handle, lid and straw (if permitted by your
employer/health department).
C. Only for cold beverages; hot drinks may spill and cause burn injuries.
D. As long as containers are washed, sanitized, and put away when finished. - B. In the work area,
if using a non-breakable container with a handle, lid and straw (if permitted by your employer/health
department).
Equipment such as slicers should be cleaned and sanitized...
A. When they appear dirty.
B. Weekly.
C. Daily.
D. After each task. - D. After each task.
Leftover chicken is safe to serve if the chicken is reheated to a minimum internal temperature of:
A. 140°F
B. 165°F
The refrigerator has no room to cool the meat you've just cooked. You should:
A. Move some of the food that is already cold into the walk-in cooler to make room.
B. Store the meat in a 5 gallon bucket on the floor of the walk-in refrigerator.
C. Stack the pans of meat on top of each other in the refrigerator.
D. Put the meat into a 6 inch deep pan and place in the refrigerator. - A. Move some of the food
that is already cold into the walk-in cooler to make room.
A food service employee with an open cut or wound on their hand may be permitted to prepare food if:
A. The wound is covered with a water-resistant bandage and glove.
B. The employee gets clearance from the health department.
C. The employee wears clothing that covers the wound.
D. The wound is kept clean through proper cleansing. - A. The wound is covered with a water-
resistant bandage and glove.
A casserole made with ground beef must be cooked at least to an internal temperature of:
A. 160°F
B. 165°F
C. 150°F
D. 155°F - D. 155°F
All of the following symptoms are reasons to restrict a food service worker from working with exposed
food EXCEPT:
A. A fever
B. Diarrhea
C. A headache
D. Vomiting - C. A headache
, An example of contamination would be when food comes into contact with:
A. Unclean utensils, glassware or dishware.
B. Unwashed hands.
C. Unclean work surfaces.
D. All of these are correct - D. All of these are correct
Dairy products are always inspected for...
A. Fresh-looking appearance
B. Correct temperature (41°F or lower)
C. Flavor
D. Presence of bad smells - B. Correct temperature (41°F or lower)
Drinking is permitted...
A. Only in dining areas.
B. In the work area, if using a non-breakable container with a handle, lid and straw (if permitted by your
employer/health department).
C. Only for cold beverages; hot drinks may spill and cause burn injuries.
D. As long as containers are washed, sanitized, and put away when finished. - B. In the work area,
if using a non-breakable container with a handle, lid and straw (if permitted by your employer/health
department).
Equipment such as slicers should be cleaned and sanitized...
A. When they appear dirty.
B. Weekly.
C. Daily.
D. After each task. - D. After each task.
Leftover chicken is safe to serve if the chicken is reheated to a minimum internal temperature of:
A. 140°F
B. 165°F
