TEXAS FOOD HANDLERS EXAMS SCRIPT 2025/2026
QUESTIONS AND ANSWERS RATED A+
✔✔Which is NOT a characteristic of acceptable fresh beef? - ✔✔Slick or slimy texture
✔✔Dairy products are always inspected for... - ✔✔Correct temperature (41°F or lower)
✔✔Leftover chicken is safe to serve if the chicken is reheated to a minimum internal
temperature of: - ✔✔165°F
✔✔To properly keep food cold when displayed in ice: - ✔✔The ice needs to be level
with the food.
✔✔Which one of the following is true?
When taking a temperature of meat, place the thermometer stem or probe into the
thinnest part of the meat (usually near the edge)
After taking the temperature, it is not necessary to clean and sanitize the thermometer
before putting it away.
Food thermometers should be checked regularly for accurate temperature readings.
The cook is the only person who needs to use a thermometer. - ✔✔Food thermometers
should be checked regularly for accurate temperature readings.
✔✔A casserole made with ground beef must be cooked at least to an internal
temperature of: - ✔✔155°F
✔✔When you display food in ice: - ✔✔The food must be 41°F or colder.
✔✔Poultry being cooked should reach an internal temperature of... - ✔✔165°F
✔✔You cooked a 25-pound turkey for making sandwiches. Which one of the following
will keep the turkey safe for human consumption?
Let turkey cool on the counter for three hours before slicing and refrigerating.
Place the whole turkey into the refrigerator right away and slice it tomorrow morning
before lunch.
Place turkey into the refrigerator after it has been on the counter for two hours.
Place turkey into the refrigerator right away after you sliced it into serving portions. -
✔✔Place turkey into the refrigerator right away after you sliced it into serving portions.
✔✔The BEST way to check the strength of the sanitizing solution is to: - ✔✔Use test
strips
✔✔A bleach sanitizing solution usually consists of... - ✔✔50-100 ppm of bleach/chlorine
QUESTIONS AND ANSWERS RATED A+
✔✔Which is NOT a characteristic of acceptable fresh beef? - ✔✔Slick or slimy texture
✔✔Dairy products are always inspected for... - ✔✔Correct temperature (41°F or lower)
✔✔Leftover chicken is safe to serve if the chicken is reheated to a minimum internal
temperature of: - ✔✔165°F
✔✔To properly keep food cold when displayed in ice: - ✔✔The ice needs to be level
with the food.
✔✔Which one of the following is true?
When taking a temperature of meat, place the thermometer stem or probe into the
thinnest part of the meat (usually near the edge)
After taking the temperature, it is not necessary to clean and sanitize the thermometer
before putting it away.
Food thermometers should be checked regularly for accurate temperature readings.
The cook is the only person who needs to use a thermometer. - ✔✔Food thermometers
should be checked regularly for accurate temperature readings.
✔✔A casserole made with ground beef must be cooked at least to an internal
temperature of: - ✔✔155°F
✔✔When you display food in ice: - ✔✔The food must be 41°F or colder.
✔✔Poultry being cooked should reach an internal temperature of... - ✔✔165°F
✔✔You cooked a 25-pound turkey for making sandwiches. Which one of the following
will keep the turkey safe for human consumption?
Let turkey cool on the counter for three hours before slicing and refrigerating.
Place the whole turkey into the refrigerator right away and slice it tomorrow morning
before lunch.
Place turkey into the refrigerator after it has been on the counter for two hours.
Place turkey into the refrigerator right away after you sliced it into serving portions. -
✔✔Place turkey into the refrigerator right away after you sliced it into serving portions.
✔✔The BEST way to check the strength of the sanitizing solution is to: - ✔✔Use test
strips
✔✔A bleach sanitizing solution usually consists of... - ✔✔50-100 ppm of bleach/chlorine
