TEXAS FOOD HANDLERS’ EXAM AND
PRACTICE EXAM NEWEST 2025
ACTUAL EXAM COMPLETE
QUESTIONS WITH CORRECT
DETAILED ANDVERIFIED ANSWERS
ACTUAL BRAND-NEW EXAM
ALREADY GRADED A+
A food service employee with an open cut or wound on
their hand may be permitted to prepare food if:
A. The wound is covered with a water-resistant bandage
and glove.
B. The employee gets clearance from the health
department.
C. The employee wears clothing that covers the wound.
D. The wound is kept clean through proper cleansing.
A. The wound is covered with a water-resistant bandage
and glove.
Which of the following occurs with the use of adequate
lighting in a food establishment?
A. It encourages pest to enter
1
,B. It is more difficult to identify hazards
C. It makes cleaning and sanitizing easier
D. It makes cleaning and sanitizing more
complicated
C. It makes cleaning and sanitizing easier
What is the proper minimum clearance between the floor
and
floor-mounted equipment?
A. 4 inches
B. 6 inches
C. 8 inches
D. 12 inches
B. 6 inches
What minimum temperature is required for rapidly
reheating previously cooked foods?
A. 140 F
B. 155 F
C. 165 F
D. 180 F
C. 165 F
When using hot water to manually sanitize objects, the
objects must be immersed in water for at least
A. 15 seconds in water that is at least 135 F
B. 15 seconds in water that is at least 150 F
C. 20 seconds in water that is at least 150 F
D. 30 seconds in water that is at least 171 F
D. 30 seconds in water that is at least 171 F
2
,A hose may be attached to a faucet in a food
establishment only if the hose
A. has treated connector instead of clamps
B. has threaded connectors on both ends to simplify
joining
C. is long enough to reach the bottom of a sink
D. is equipped with a backflow prevention device
D. is equipped with a backflow prevention device
An employee would not be allowed to work in a food
preparation area with
A. a headache
B. diarrhea
C. a sore throat but no fever
D. a leg cut with a tight-fitting bandage
B. diarrhea
Which of the following employees would be allowed to
work in a
food service business?
A. waitress with an open cut
B. busboy wearing a bandaid on his thumb
C. food preparer with a cut, covered by a bandaid and a
disposable glove
D. dishwasher with a boil on his neck
C. food preparer with a cut, covered by a bandaid and a
disposable glove
3
, Leftover chicken is safe to serve if the chicken is reheated
to a minimum internal temperature of:
A. 140°F
B. 165°F
C. 155°F
D. 130°F
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.
4
PRACTICE EXAM NEWEST 2025
ACTUAL EXAM COMPLETE
QUESTIONS WITH CORRECT
DETAILED ANDVERIFIED ANSWERS
ACTUAL BRAND-NEW EXAM
ALREADY GRADED A+
A food service employee with an open cut or wound on
their hand may be permitted to prepare food if:
A. The wound is covered with a water-resistant bandage
and glove.
B. The employee gets clearance from the health
department.
C. The employee wears clothing that covers the wound.
D. The wound is kept clean through proper cleansing.
A. The wound is covered with a water-resistant bandage
and glove.
Which of the following occurs with the use of adequate
lighting in a food establishment?
A. It encourages pest to enter
1
,B. It is more difficult to identify hazards
C. It makes cleaning and sanitizing easier
D. It makes cleaning and sanitizing more
complicated
C. It makes cleaning and sanitizing easier
What is the proper minimum clearance between the floor
and
floor-mounted equipment?
A. 4 inches
B. 6 inches
C. 8 inches
D. 12 inches
B. 6 inches
What minimum temperature is required for rapidly
reheating previously cooked foods?
A. 140 F
B. 155 F
C. 165 F
D. 180 F
C. 165 F
When using hot water to manually sanitize objects, the
objects must be immersed in water for at least
A. 15 seconds in water that is at least 135 F
B. 15 seconds in water that is at least 150 F
C. 20 seconds in water that is at least 150 F
D. 30 seconds in water that is at least 171 F
D. 30 seconds in water that is at least 171 F
2
,A hose may be attached to a faucet in a food
establishment only if the hose
A. has treated connector instead of clamps
B. has threaded connectors on both ends to simplify
joining
C. is long enough to reach the bottom of a sink
D. is equipped with a backflow prevention device
D. is equipped with a backflow prevention device
An employee would not be allowed to work in a food
preparation area with
A. a headache
B. diarrhea
C. a sore throat but no fever
D. a leg cut with a tight-fitting bandage
B. diarrhea
Which of the following employees would be allowed to
work in a
food service business?
A. waitress with an open cut
B. busboy wearing a bandaid on his thumb
C. food preparer with a cut, covered by a bandaid and a
disposable glove
D. dishwasher with a boil on his neck
C. food preparer with a cut, covered by a bandaid and a
disposable glove
3
, Leftover chicken is safe to serve if the chicken is reheated
to a minimum internal temperature of:
A. 140°F
B. 165°F
C. 155°F
D. 130°F
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.
4
