TEXAS FOOD HANDLERS’ EXAM 1 NEWEST
2025/2026 ACTUAL EXAM QUESTIONS AND
VERIFIED ANSWERS (100% CORRECT ANSWERS)
A GRADE ASSURED!!
What does TCS stand for?
A. Timed Cooking Station
B. Time/Temperature Control for Safety
C. Teflon Coated Silverware
D. Tender Chicken Strips - Correct Answer - B. 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. - Correct
Answer - B. Wearing your fingernails short.
Leftover chicken is safe to serve if the chicken is reheated to a minimum
internal temperature of:
A. 140°F
B. 165°F
pg. 1
,C. 155°F
D. 130°F - Correct Answer - B. 165°F
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.
B. Place turkey into the refrigerator after it has been on the counter for two
hours.
C. Place turkey into the refrigerator right away after you sliced it into
serving portions.
D. Place the whole turkey into the refrigerator right away and slice it
tomorrow morning before lunch. - Correct Answer - C. Place turkey into the
refrigerator right away after you sliced it into serving portions.
When you display food in ice:
A. The food can be room temperature.
B. The food must sit on top of the ice.
C. food must be 41°F or colder.
D. The food must be 50°F or colder. - Correct Answer - C. food must be
41°F or colder.
Poultry being cooked should reach an internal temperature of...
A. 130°F
B. 165°F
C. 185°F
D. 155°F - Correct Answer - B. 165°F
pg. 2
, 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 - Correct Answer - D. 155°F
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. - Correct Answer - D. 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. - Correct Answer - B. 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 - Correct Answer - A. Slick or slimy texture
pg. 3
2025/2026 ACTUAL EXAM QUESTIONS AND
VERIFIED ANSWERS (100% CORRECT ANSWERS)
A GRADE ASSURED!!
What does TCS stand for?
A. Timed Cooking Station
B. Time/Temperature Control for Safety
C. Teflon Coated Silverware
D. Tender Chicken Strips - Correct Answer - B. 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. - Correct
Answer - B. Wearing your fingernails short.
Leftover chicken is safe to serve if the chicken is reheated to a minimum
internal temperature of:
A. 140°F
B. 165°F
pg. 1
,C. 155°F
D. 130°F - Correct Answer - B. 165°F
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.
B. Place turkey into the refrigerator after it has been on the counter for two
hours.
C. Place turkey into the refrigerator right away after you sliced it into
serving portions.
D. Place the whole turkey into the refrigerator right away and slice it
tomorrow morning before lunch. - Correct Answer - C. Place turkey into the
refrigerator right away after you sliced it into serving portions.
When you display food in ice:
A. The food can be room temperature.
B. The food must sit on top of the ice.
C. food must be 41°F or colder.
D. The food must be 50°F or colder. - Correct Answer - C. food must be
41°F or colder.
Poultry being cooked should reach an internal temperature of...
A. 130°F
B. 165°F
C. 185°F
D. 155°F - Correct Answer - B. 165°F
pg. 2
, 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 - Correct Answer - D. 155°F
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. - Correct Answer - D. 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. - Correct Answer - B. 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 - Correct Answer - A. Slick or slimy texture
pg. 3
