Texas Food Handler 360Training Final Exam Questions and Answers, 100% Correct| Updated

Texas Food Handler 360Training Final Exam Questions and Answers, 100% Correct| Updated What is the best alternative to safely cooling foods if you do not have a blast chiller? - ANSWER -Use an ice bath Which of the following is covered by health codes? - ANSWER -Licensing requirements for maintenance workers Which of the following are common food allergens? - ANSWER -Wheat and shellfish Finding dead insects or mouse droppings in the kitchen indicates which of the following: - ANSWER -Pest infestation When storing products, it is important to make sure they are located _____ inches from the floor with clearance (nothing underneath them) - ANSWER -6 In which situations are food service workers NOT required to wash their hands? - ANSWER -After their shift All of these are ways to prevent the spread of gems from food service workers EXCEPT: - ANSWER -Not using a straw when drinking If an employee gets cut while preparing food, it is best practice to: - ANSWER -Apply a bandage and cover it with a single-use glove Eating undercooked chicken can cause? - ANSWER -Salmonellosis Which is a sign of a possible insect infestation? - ANSWER -Chewed electrical cords If storing raw poultry in the same refrigeration unit as ready-to-eat raw foods, where should the poultry be placed? - ANSWER -On a shelf below the other foods When receiving raw eggs, you must reject the delivery if: - ANSWER -There is a foul odor Which of the following do NOT need to be sanitized? - ANSWER -Single-use articles Which of the following does NOT influence the effectiveness of a chemical sanitizer solution? - ANSWER -Cost What must be marked on ready-to-eat food containers (TCS) - ANSWER -Date when the product needs to be consumed, sold, or discarded Which is NOT a symptoms of foodbourne illness: - ANSWER -dry skin Which of the following symptoms does NOT need to be reported to the Person in Charge before working? - ANSWER -Headache Food that is cooked, cooled, and reheated must be reheated to: - ANSWER -165 F (74 C) within 2 hours Correct glove use requires which of the following: - ANSWER -Washing hands before putting on gloves The Food Code is created by which government agency: - ANSWER -Food and Drug Administration How can hair be controlled during food preparation? - ANSWER -By wearing a hair net or a hat All of the following indicate a possible pest infestation EXCEPT: - ANSWER -Dust underneath a storage shelf What is the best way to avoid cross-contamination? - ANSWER -Use a clean cutting board and utensils between cutting raw meat and fresh veggies Which of the following could be considered an example of physical contamination? - ANSWER -A bandage falling into a prepared dish Which group is least susceptible to foodborne illnesses? - ANSWER -Healthy teenagers What is the best example of physical contamination? - ANSWER -A strand of hair falling into a food during preparation Which is a type of contamination in a food establishment? - ANSWER -All of the above In order to prevent pest infestations, it is important to: - ANSWER -Make sure the lid of the garbage container fits on tightly What is the proper method for cleaning dirty utensils? - ANSWER -Wash - RinseSanitize- Air dry What does the term "temperature control" refer to? - ANSWER -The temperature required for maintaining food safety What is a point of focus during health inspections? - ANSWER -All of the above Which of the following actions could be a source of cross-contamination? - ANSWER - Wiping your hands on a dirty apron between handling different foods TCS stands for: - ANSWER -Time/Temperature Control for Safety Food What sort of damage do rodents cause? - ANSWER -All of the above Should shellfish, which is labeled frozen but received thawed, be accepted? - ANSWER -No, if the shellfish has thawed during shipping You should never thaw food _______: - ANSWER -At room temperature