TEXAS FOOD HANDLER 360TRAINING
FINAL EXAM 2025/2026 COMPLETE
ACTUAL EXAM QUESTIONS WITH VERIFIED
CORRECT ANSWERS AND RATIONALES ||
100% GUARANTEED PASS <LATEST
VERSION>
Texas Food Handler Practice Exam (2025/2026)
1. What is the most important reason food handlers should NOT chew gum
while working in a kitchen?
A. It looks unprofessional.
B. Saliva can be transferred to the hands and then to food.
C. It can cause a choking hazard.
D. It can reduce concentration.
Answer: B. Saliva can be transferred to the hands and then to food.
Rationale: Chewing gum can cause saliva to drip onto the hands. When food
handlers then touch food or food-contact surfaces, they can transfer harmful
pathogens, leading to foodborne illness.
2. What is the temperature range of the Temperature Danger Zone?
A. 0°F to 100°F (-18°C to 38°C)
B. 41°F to 135°F (5°C to 57°C)
C. 32°F to 212°F (0°C to 100°C)
D. 70°F to 155°F (21°C to 68°C)
Answer: B. 41°F to 135°F (5°C to 57°C)
Rationale: This is the range where foodborne bacteria can grow most rapidly.
Some local codes may specify 41°F to 140°F, but 41°F to 135°F is the standard per
the FDA Food Code.
,3. Which of the following is NOT a common symptom of foodborne illness?
A. Jaundice (yellowing of skin and eyes)
B. Diarrhea
C. Vomiting
D. Fever
Answer: A. Jaundice (yellowing of skin and eyes)
Rationale: While jaundice can be a symptom of a specific foodborne illness (like
Hepatitis A), the most common symptoms are gastrointestinal, including diarrhea,
vomiting, fever, and abdominal cramps.
4. Cross-contamination occurs when:
A. A food handler sneezes on a salad.
B. Raw chicken drips onto a ready-to-eat lettuce.
C. A dirty cloth is used to wipe a clean counter.
D. All of the above.
Answer: D. All of the above.
Rationale: Cross-contamination is the transfer of harmful microorganisms from
one surface or food to another. All these scenarios describe such a transfer.
5. The correct order for cleaning and sanitizing food contact surfaces is:
A. Sanitize, rinse, clean, air-dry.
B. Rinse, clean, sanitize, air-dry.
C. Clean, rinse, sanitize, air-dry.
D. Clean, sanitize, rinse, air-dry.
Answer: C. Clean, rinse, sanitize, air-dry.
Rationale: You must first clean (remove food and dirt), then rinse to remove
cleaning solution residue, then sanitize to kill pathogens, and finally air-dry to
prevent re-contamination.
6. A food handler with a cut on their hand should:
A. Cover the cut with a bandage and a single-use glove.
B. Wash the cut and continue working.
C. Wrap the cut in a towel.
,D. Only handle non-food items.
Answer: A. Cover the cut with a bandage and a single-use glove.
Rationale: A bandage prevents the wound from contaminating the food, and a
glove provides an additional barrier. The bandage must be waterproof and brightly
colored (e.g., blue) to be easily spotted if it falls off.
7. Which of these foods is most likely to cause a food allergy?
A. Rice and broccoli
B. Beef and pork
C. Milk, eggs, and fish
D. Apples and oranges
Answer: C. Milk, eggs, and fish
Rationale: These are among the "Big 9" major food allergens, which are
responsible for most serious allergic reactions.
8. Potentially Hazardous Foods (PHFs) are often:
A. High in acid or salt.
B. Dry and preserved.
C. Neutral in acidity and high in moisture and protein.
D. Canned and sealed.
Answer: C. Neutral in acidity and high in moisture and protein.
Rationale: These conditions (neutral pH, moisture, and protein) are ideal for the
rapid growth of pathogenic bacteria.
9. Hands should be washed for at least:
A. 5 seconds
B. 10 seconds
C. 20 seconds
D. 1 minute
Answer: C. 20 seconds
Rationale: Scrubbing with soap for 20 seconds is necessary to effectively remove
dirt, grease, and pathogens from the hands.
, 10. After handling raw meat, a food handler should:
A. Wipe hands on an apron.
B. Rinse hands in cool water.
C. Wash hands thoroughly with soap and water.
D. Use hand sanitizer.
Answer: C. Wash hands thoroughly with soap and water.
Rationale: Hand sanitizer is not a substitute for handwashing when hands are
visibly soiled or after handling raw meat. Soap, water, and friction are required.
11. Ready-to-eat foods should be stored:
A. Below raw meats in the refrigerator.
B. Above raw poultry in the refrigerator.
C. On the same shelf as raw fish.
D. It does not matter as long as they are covered.
Answer: A. Below raw meats in the refrigerator.
Rationale: Ready-to-eat foods must always be stored above raw foods to prevent
juices from raw food from dripping down and causing cross-contamination.
12. The correct minimum internal cooking temperature for ground beef is:
A. 145°F (63°C)
B. 155°F (68°C)
C. 165°F (74°C)
D. 175°F (79°C)
Answer: C. 165°F (74°C)
Rationale: Ground meats must be cooked to a higher temperature (165°F) than
whole cuts (like steak) because the grinding process can distribute bacteria
throughout the product.
13. A food handler must be excluded from the operation if they are diagnosed
with:
A. A headache.
B. A minor cut.
C. Salmonella Typhi.
FINAL EXAM 2025/2026 COMPLETE
ACTUAL EXAM QUESTIONS WITH VERIFIED
CORRECT ANSWERS AND RATIONALES ||
100% GUARANTEED PASS <LATEST
VERSION>
Texas Food Handler Practice Exam (2025/2026)
1. What is the most important reason food handlers should NOT chew gum
while working in a kitchen?
A. It looks unprofessional.
B. Saliva can be transferred to the hands and then to food.
C. It can cause a choking hazard.
D. It can reduce concentration.
Answer: B. Saliva can be transferred to the hands and then to food.
Rationale: Chewing gum can cause saliva to drip onto the hands. When food
handlers then touch food or food-contact surfaces, they can transfer harmful
pathogens, leading to foodborne illness.
2. What is the temperature range of the Temperature Danger Zone?
A. 0°F to 100°F (-18°C to 38°C)
B. 41°F to 135°F (5°C to 57°C)
C. 32°F to 212°F (0°C to 100°C)
D. 70°F to 155°F (21°C to 68°C)
Answer: B. 41°F to 135°F (5°C to 57°C)
Rationale: This is the range where foodborne bacteria can grow most rapidly.
Some local codes may specify 41°F to 140°F, but 41°F to 135°F is the standard per
the FDA Food Code.
,3. Which of the following is NOT a common symptom of foodborne illness?
A. Jaundice (yellowing of skin and eyes)
B. Diarrhea
C. Vomiting
D. Fever
Answer: A. Jaundice (yellowing of skin and eyes)
Rationale: While jaundice can be a symptom of a specific foodborne illness (like
Hepatitis A), the most common symptoms are gastrointestinal, including diarrhea,
vomiting, fever, and abdominal cramps.
4. Cross-contamination occurs when:
A. A food handler sneezes on a salad.
B. Raw chicken drips onto a ready-to-eat lettuce.
C. A dirty cloth is used to wipe a clean counter.
D. All of the above.
Answer: D. All of the above.
Rationale: Cross-contamination is the transfer of harmful microorganisms from
one surface or food to another. All these scenarios describe such a transfer.
5. The correct order for cleaning and sanitizing food contact surfaces is:
A. Sanitize, rinse, clean, air-dry.
B. Rinse, clean, sanitize, air-dry.
C. Clean, rinse, sanitize, air-dry.
D. Clean, sanitize, rinse, air-dry.
Answer: C. Clean, rinse, sanitize, air-dry.
Rationale: You must first clean (remove food and dirt), then rinse to remove
cleaning solution residue, then sanitize to kill pathogens, and finally air-dry to
prevent re-contamination.
6. A food handler with a cut on their hand should:
A. Cover the cut with a bandage and a single-use glove.
B. Wash the cut and continue working.
C. Wrap the cut in a towel.
,D. Only handle non-food items.
Answer: A. Cover the cut with a bandage and a single-use glove.
Rationale: A bandage prevents the wound from contaminating the food, and a
glove provides an additional barrier. The bandage must be waterproof and brightly
colored (e.g., blue) to be easily spotted if it falls off.
7. Which of these foods is most likely to cause a food allergy?
A. Rice and broccoli
B. Beef and pork
C. Milk, eggs, and fish
D. Apples and oranges
Answer: C. Milk, eggs, and fish
Rationale: These are among the "Big 9" major food allergens, which are
responsible for most serious allergic reactions.
8. Potentially Hazardous Foods (PHFs) are often:
A. High in acid or salt.
B. Dry and preserved.
C. Neutral in acidity and high in moisture and protein.
D. Canned and sealed.
Answer: C. Neutral in acidity and high in moisture and protein.
Rationale: These conditions (neutral pH, moisture, and protein) are ideal for the
rapid growth of pathogenic bacteria.
9. Hands should be washed for at least:
A. 5 seconds
B. 10 seconds
C. 20 seconds
D. 1 minute
Answer: C. 20 seconds
Rationale: Scrubbing with soap for 20 seconds is necessary to effectively remove
dirt, grease, and pathogens from the hands.
, 10. After handling raw meat, a food handler should:
A. Wipe hands on an apron.
B. Rinse hands in cool water.
C. Wash hands thoroughly with soap and water.
D. Use hand sanitizer.
Answer: C. Wash hands thoroughly with soap and water.
Rationale: Hand sanitizer is not a substitute for handwashing when hands are
visibly soiled or after handling raw meat. Soap, water, and friction are required.
11. Ready-to-eat foods should be stored:
A. Below raw meats in the refrigerator.
B. Above raw poultry in the refrigerator.
C. On the same shelf as raw fish.
D. It does not matter as long as they are covered.
Answer: A. Below raw meats in the refrigerator.
Rationale: Ready-to-eat foods must always be stored above raw foods to prevent
juices from raw food from dripping down and causing cross-contamination.
12. The correct minimum internal cooking temperature for ground beef is:
A. 145°F (63°C)
B. 155°F (68°C)
C. 165°F (74°C)
D. 175°F (79°C)
Answer: C. 165°F (74°C)
Rationale: Ground meats must be cooked to a higher temperature (165°F) than
whole cuts (like steak) because the grinding process can distribute bacteria
throughout the product.
13. A food handler must be excluded from the operation if they are diagnosed
with:
A. A headache.
B. A minor cut.
C. Salmonella Typhi.
