Texas Food Handlers Questions With
CORRECT ANSWERS!!
What is the problem with a chef cracking raw eggs and then touching cooked
pancakes?
A. The chef needs to use hand sanitizer between activities.
B. The raw egg from his hands can contaminate the cooked pancakes.
C. The chef did nothing wrong in this situation.
D. The chef needs to wipe his hands between activities. - ANSWERB. The raw egg
from his hands can contaminate the cooked pancakes.
What does TCS stand for?
A. Timed Cooking Station
B. Time/Temperature Control for Safety
C. Teflon Coated Silverware
D. Tender Chicken Strips - ANSWERB. Time/Temperature Control for Safety
What is a good practice while working in food service?
A. Wearing long fingernails, if professionally manicured.
B. Wearing your fingernails short.
C. All of these are correct.
D. Choosing hand sanitizer instead of soap to wash hands. - ANSWERB. Wearing
your fingernails short.
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 - ANSWERD. All of these are correct
Which of the following is most likely to contaminate foods?
A. Food-grade containers.
B. Cleaning supplies stored in a separate storage room.
C. All of these are correct.
D. Raw meat next to cooked meat. - ANSWERD. Raw meat next to cooked meat.
Which of the following foods should require the MOST careful attention.
A. Whole apples
B. Bottles of ketchup
C. Meat and poultry
D. Dried beans - ANSWERC. Meat and poultry
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. -
ANSWERB. In the work area, if using a non-breakable container with a handle, lid
and straw (if permitted by your employer/health department).
Which of the following is true?
A. It is OK to use a hand sanitizer, instead of washing your hands with soap and
water, if you are putting on gloves.
B. Gloves may be used for several tasks if carefully washed with soap and water.
C. You must always wash your hands before putting on disposable gloves and after
removing them.
D. You must change gloves at least once per hour. - ANSWERC. You must always
wash your hands before putting on disposable gloves and after removing them.
Working on the cook line can be busy. You should be sure to:
A. Dip your hands into a sanitizer bucket whenever you handle raw food products.
B. Use a hand sanitizer whenever you handle raw food products.
C. Wipe your hands on a cloth towel after you touch raw foods.
D. Wash your hands and use utensils to keep from touching raw foods. -
ANSWERD. Wash your hands and use utensils to keep from touching raw foods.
Where should you wash your hands before preparing food?
A. At a food preparation sink that has warm water, soap and paper towels.
B. At any sink that has warm running water, soap and paper towels.
C. At the sink nearest your workstation.
D. At a handwashing sink that has warm water, soap and paper towels. -
ANSWERD. At a handwashing sink that has warm water, soap and paper towels.
What should you do before putting on kitchen gloves?
A. Make sure the gloves have been rewashed and sanitized.
B. Use a hand sanitizer.
C. Wipe your hands thoroughly on your apron.
D. Wash your hands. - ANSWERD. Wash your hands.
Which of the following times should you wash your hands twice?
A. After cutting raw meat.
B. After using the restroom, and again before handling food.
C. Before touching ready-to-eat food.
D. After taking out the garbage. - ANSWERB. After using the restroom, and again
before handling food.
Which is NOT a characteristic of acceptable fresh beef?
A. Slick or slimy texture
B. Temperature of 41°F or colder
C. Firm to touch
D. Cherry-red color - ANSWERA. Slick or slimy texture
You cooked a 25-pound turkey for making sandwiches. Which one of the following
will keep the turkey safe for human consumption?
A. Let turkey cool on the counter for three hours before slicing and refrigerating.
CORRECT ANSWERS!!
What is the problem with a chef cracking raw eggs and then touching cooked
pancakes?
A. The chef needs to use hand sanitizer between activities.
B. The raw egg from his hands can contaminate the cooked pancakes.
C. The chef did nothing wrong in this situation.
D. The chef needs to wipe his hands between activities. - ANSWERB. The raw egg
from his hands can contaminate the cooked pancakes.
What does TCS stand for?
A. Timed Cooking Station
B. Time/Temperature Control for Safety
C. Teflon Coated Silverware
D. Tender Chicken Strips - ANSWERB. Time/Temperature Control for Safety
What is a good practice while working in food service?
A. Wearing long fingernails, if professionally manicured.
B. Wearing your fingernails short.
C. All of these are correct.
D. Choosing hand sanitizer instead of soap to wash hands. - ANSWERB. Wearing
your fingernails short.
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 - ANSWERD. All of these are correct
Which of the following is most likely to contaminate foods?
A. Food-grade containers.
B. Cleaning supplies stored in a separate storage room.
C. All of these are correct.
D. Raw meat next to cooked meat. - ANSWERD. Raw meat next to cooked meat.
Which of the following foods should require the MOST careful attention.
A. Whole apples
B. Bottles of ketchup
C. Meat and poultry
D. Dried beans - ANSWERC. Meat and poultry
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. -
ANSWERB. In the work area, if using a non-breakable container with a handle, lid
and straw (if permitted by your employer/health department).
Which of the following is true?
A. It is OK to use a hand sanitizer, instead of washing your hands with soap and
water, if you are putting on gloves.
B. Gloves may be used for several tasks if carefully washed with soap and water.
C. You must always wash your hands before putting on disposable gloves and after
removing them.
D. You must change gloves at least once per hour. - ANSWERC. You must always
wash your hands before putting on disposable gloves and after removing them.
Working on the cook line can be busy. You should be sure to:
A. Dip your hands into a sanitizer bucket whenever you handle raw food products.
B. Use a hand sanitizer whenever you handle raw food products.
C. Wipe your hands on a cloth towel after you touch raw foods.
D. Wash your hands and use utensils to keep from touching raw foods. -
ANSWERD. Wash your hands and use utensils to keep from touching raw foods.
Where should you wash your hands before preparing food?
A. At a food preparation sink that has warm water, soap and paper towels.
B. At any sink that has warm running water, soap and paper towels.
C. At the sink nearest your workstation.
D. At a handwashing sink that has warm water, soap and paper towels. -
ANSWERD. At a handwashing sink that has warm water, soap and paper towels.
What should you do before putting on kitchen gloves?
A. Make sure the gloves have been rewashed and sanitized.
B. Use a hand sanitizer.
C. Wipe your hands thoroughly on your apron.
D. Wash your hands. - ANSWERD. Wash your hands.
Which of the following times should you wash your hands twice?
A. After cutting raw meat.
B. After using the restroom, and again before handling food.
C. Before touching ready-to-eat food.
D. After taking out the garbage. - ANSWERB. After using the restroom, and again
before handling food.
Which is NOT a characteristic of acceptable fresh beef?
A. Slick or slimy texture
B. Temperature of 41°F or colder
C. Firm to touch
D. Cherry-red color - ANSWERA. Slick or slimy texture
You cooked a 25-pound turkey for making sandwiches. Which one of the following
will keep the turkey safe for human consumption?
A. Let turkey cool on the counter for three hours before slicing and refrigerating.
