TFHC Cheat Sheet 2026

The 30 highest-yield TFHC facts, distilled from real exam questions. Print it, save it as a PDF, or study it here — free, no sign-up.

1. Which pest is most commonly associated with spreading Salmonella and E. coli in food service facilities? → Cockroaches
2. How often should utensils be sanitized? → As needed
3. When should you wash your hands? → Before, during, and after food preparation
4. Which of the following is a reason to reject a food delivery? → Canned goods with swollen, bulging, or deeply dented lids
5. What is the primary way foodborne illness is spread in a food service operation? → Poor personal hygiene of food workers
6. How many major food allergens are recognized by the FDA under the FASTER Act of 2021? → 9
7. How soon after receiving should refrigerated food be moved to proper cold storage? → As quickly as possible — within 15–30 minutes of receipt
8. Under Texas food handler regulations, employees must be trained on allergen awareness primarily to: → Protect customers with food allergies from potentially life-threatening reactions
9. What must all food storage containers be labeled with when storing prepared foods? → Contents and date prepared or opened
10. Which food is considered a common source of Campylobacter, one of the most frequent causes of diarrheal illness in the U.S.? → Undercooked poultry and unpasteurized milk
11. Who should apply pesticides in a food service facility in Texas? → A licensed pest control operator (PCO)
12. What does TCS food stand for in Texas food handler training? → Time/Temperature Control for Safety food
13. What does 'sanitize' mean in the context of preventing cross-contamination? → Reducing pathogens on a surface to safe levels using chemicals or heat after cleaning
14. What is the role of the Texas Department of State Health Services (DSHS) in food safety? → To enforce food safety regulations
15. What is the safest way to prevent cross-contamination when using the same knife for different foods? → Wash, rinse, and sanitize the knife between uses on different foods
16. What should a food handler do if a delivery truck arrives with frozen food that shows signs of thawing and refreezing? → Reject the delivery and document the refusal
17. A food handler preparing a gluten-free pasta dish should do which of the following to prevent cross-contact? → Use a separate, clean pot and utensils dedicated to gluten-free preparation
18. How frequently should a food facility conduct pest inspections? → Regularly as part of routine operations, with scheduled professional PCO visits
19. What should you do if a refrigerator temperature is found to be above 41°F during a routine check? → Check food temperatures, move TCS foods to a working unit, and repair the refrigerator
20. How should raw meat be stored relative to ready-to-eat foods in a refrigerator? → Raw meat below ready-to-eat foods
21. A food worker handles raw shrimp and then touches the handle of a refrigerator door without washing their hands. This is an example of what? → Cross-contamination via a contaminated surface (fomite)
22. What is the 'temperature danger zone' for food in Texas food safety guidelines? → 41°F to 135°F (5°C to 57°C)
23. What is the proper way to cut raw meat and poultry? → On a separate cutting board
24. Under the Food Allergen Labeling and Consumer Protection Act (FALCPA), packaged foods must clearly label which of the nine major allergens? → Any of the nine major allergens present as an ingredient or in a seasoning or flavoring
25. What is the minimum opening size that mice can squeeze through to enter a building? → A hole the size of a dime (about ¼ inch)
26. What should a food handler do immediately if they discover a live cockroach in the food preparation area? → Stop food preparation, notify the manager, and contact the pest control operator
27. What should you do if you sneeze or cough while preparing food? → Sneeze or cough into your elbow
28. Which scenario represents indirect cross-contamination? → A worker touches raw chicken, wipes their hands on an apron, then handles a bread roll
29. What temperature must milk be at upon delivery according to Texas food safety standards? → 45°F (7°C) or below
30. Which toxin is produced by Staphylococcus aureus bacteria in food, and cannot be destroyed by cooking? → Staphylococcal enterotoxin