TX Food Handlers Review Test with Verified Solutions
1. Licensed Appli- Pesticides are harmful substances that must only be han-
cators dled by , and only when food is care-
fully protected.
2. Ready to Eat A food item that does not need to be cooked or has already
been cooked and ready to served.
3. Never Foods obtained from unsafe sources are
appropriate to serve to customers.
4. Washing your What is the most important personal hygiene practice?
hands
5. Returned or Packaged and canned foods that are opened, rusty or
thrown away damaged are not in good condition and should be
6. Small When you are working with food, it is key to work quickly
and in batches.
7. Person in Charge What does PIC stand for?
8. 145 degrees F for In order to be properly cooked for safe eating, raw eggs
3 minutes cooked for immediate service and fish must be heated to
for how long?
9. Cutting Board Prevent cross contamination by using one
for fresh produce and a separate one for raw meat, poultry
and seafood.
10. Bacteria Unsafe thawing can let grow in the outer
layers of the food while the inside stays frozen.
11. 10-15 seconds Proper hand washing is a 6 step process that includes
scrubbing hands for how long?
12. discard You must TCS foods that are left
out at room temperature for more than 4 hours.
13. part of the cook- The three safe thawing methods are 1) in cold water 2) in
ing process the refrigerator 3)
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1. Licensed Appli- Pesticides are harmful substances that must only be han-
cators dled by , and only when food is care-
fully protected.
2. Ready to Eat A food item that does not need to be cooked or has already
been cooked and ready to served.
3. Never Foods obtained from unsafe sources are
appropriate to serve to customers.
4. Washing your What is the most important personal hygiene practice?
hands
5. Returned or Packaged and canned foods that are opened, rusty or
thrown away damaged are not in good condition and should be
6. Small When you are working with food, it is key to work quickly
and in batches.
7. Person in Charge What does PIC stand for?
8. 145 degrees F for In order to be properly cooked for safe eating, raw eggs
3 minutes cooked for immediate service and fish must be heated to
for how long?
9. Cutting Board Prevent cross contamination by using one
for fresh produce and a separate one for raw meat, poultry
and seafood.
10. Bacteria Unsafe thawing can let grow in the outer
layers of the food while the inside stays frozen.
11. 10-15 seconds Proper hand washing is a 6 step process that includes
scrubbing hands for how long?
12. discard You must TCS foods that are left
out at room temperature for more than 4 hours.
13. part of the cook- The three safe thawing methods are 1) in cold water 2) in
ing process the refrigerator 3)
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