Texas Food Handlers Certification (TFHC) — Questions and Answers

Question 1: How long can cooked food safely remain in the temperature danger zone before it must be discarded?

8 hours total
6 hours total
4 hours total (Correct answer)
2 hours total

Correct answer: 4 hours total

Food that has been in the temperature danger zone for a cumulative total of 4 hours or more must be discarded.

Question 2: Symptoms of a severe allergic reaction (anaphylaxis) can include which of the following?

Throat swelling, difficulty breathing, and a drop in blood pressure (Correct answer)
Sneezing and runny nose only
Headache and blurred vision only
Mild stomach discomfort only

Correct answer: Throat swelling, difficulty breathing, and a drop in blood pressure

Anaphylaxis is a life-threatening reaction that can cause throat swelling, difficulty breathing, a drop in blood pressure, and can be fatal without immediate treatment.

Question 3: What should you do if you sneeze or cough while preparing food?

Ignore it
Continue working
Sneeze or cough into your hand
Sneeze or cough into your elbow (Correct answer)

Correct answer: Sneeze or cough into your elbow

Sneezing or coughing into your elbow, often called the 'vampire cough,' is the recommended method to contain respiratory droplets. This prevents the spread of germs to your hands, which could then transfer to food or food contact surfaces, significantly reducing the risk of contaminating food and spreading illness.

Question 4: Which food is most commonly associated with Listeria monocytogenes contamination?

Undercooked ground beef
Raw shellfish and oysters
Ready-to-eat deli meats and soft cheeses (Correct answer)
Raw poultry and eggs

Correct answer: Ready-to-eat deli meats and soft cheeses

Listeria thrives in cold, moist environments and is commonly found in deli meats and soft cheeses, making it dangerous even when refrigerated.

Question 5: Which common foodborne pathogen is found in the intestines of cattle and is linked to undercooked ground beef and contaminated produce?

E. coli O157:H7 (Correct answer)
Salmonella Typhi
Listeria
Norovirus

Correct answer: E. coli O157:H7

E. coli O157:H7 is a Shiga toxin-producing bacterium found in cattle feces that can contaminate beef during slaughter or produce through irrigation water.

Question 6: At what temperature must live shellfish (oysters, clams, mussels) be received?

45°F (7°C) or below (Correct answer)
38°F (3°C) or below
41°F (5°C) or below
50°F (10°C) or below

Correct answer: 45°F (7°C) or below

Live shellfish are received at a slightly higher temperature allowance of 45°F, but must be cooled to 41°F within 4 hours of receipt.

Question 7: How many major food allergens are recognized by the FDA under the FASTER Act of 2021?

10
9 (Correct answer)
12
8

Correct answer: 9

The FASTER Act of 2021 added sesame as the 9th major food allergen recognized by the FDA, joining the previous eight.

Question 8: How long must shellstock identification tags be kept on file after the last shellfish from that lot is served?

90 days (Correct answer)
1 year
14 days
30 days

Correct answer: 90 days

Texas and federal regulations require shellstock tags to be retained for 90 days to allow tracing of shellfish in the event of a foodborne illness outbreak.

Question 9: What information is NOT typically required on a delivery invoice used during food receiving?

Supplier name and contact information
Delivery date
The recipe the food will be used in (Correct answer)
Item description and quantity

Correct answer: The recipe the food will be used in

A delivery invoice documents the transaction and shipment details — it does not need to include how the facility plans to use the food.

Question 10: What is the correct temperature for receiving shell eggs?

50°F (10°C) or below
45°F (7°C) or below (Correct answer)
41°F (5°C) or below
55°F (13°C) or below

Correct answer: 45°F (7°C) or below

Shell eggs must be received at 45°F or below to prevent Salmonella growth on the shell surface.

Question 11: What should you do if you have a cold or flu?

Cover your mouth and nose when coughing or sneezing
Stay home from work
Report it to your employer
All of the above (Correct answer)

Correct answer: All of the above

If a food handler has a cold or flu, it's crucial to take multiple precautions to prevent spreading illness. This includes reporting symptoms to an employer, staying home from work to avoid contaminating food and other staff, and practicing good respiratory hygiene like covering coughs and sneezes when present. These combined actions protect both food and public health.

Question 12: What is the role of the Texas Department of State Health Services (DSHS) in food safety?

To provide food assistance
To enforce food safety regulations (Correct answer)
To regulate food labeling
To promote food tourism

Correct answer: To enforce food safety regulations

The Texas Department of State Health Services (DSHS) is the primary state agency responsible for overseeing and enforcing food safety regulations in Texas. DSHS develops and implements the Texas Food Code, conducts inspections, and ensures compliance to protect public health from foodborne hazards. They play a critical role in maintaining food safety standards across the state.

Question 13: What should a food handler do immediately if they discover a live cockroach in the food preparation area?

Only report it at the end of the shift in the log
Spray the area with kitchen-safe insecticide and resume work
Stop food preparation, notify the manager, and contact the pest control operator (Correct answer)
Kill the cockroach and continue working

Correct answer: Stop food preparation, notify the manager, and contact the pest control operator

A live cockroach in a food prep area is an active contamination event requiring immediate work stoppage and professional pest control response.

Question 14: A food handler preparing a gluten-free pasta dish should do which of the following to prevent cross-contact?

Cook it in the same water used for regular pasta
Add extra salt to neutralize gluten
Use a separate, clean pot and utensils dedicated to gluten-free preparation (Correct answer)
Rinse the regular pasta strainer and use it immediately

Correct answer: Use a separate, clean pot and utensils dedicated to gluten-free preparation

Using a separate pot and dedicated utensils ensures that gluten from regular pasta cannot contaminate the gluten-free dish.

Question 15: How often should food storage containers be sanitized?

Every hour
As needed (Correct answer)
Twice per shift
Once per shift

Correct answer: As needed

Food storage containers should be sanitized as needed, meaning whenever they become soiled, are used for a different type of food, or before storing new food. This flexible approach ensures that containers are always clean and free of pathogens when in use, preventing cross-contamination and maintaining food safety.

Question 16: What is the Texas Food Safety Act?

A health code
A local ordinance
A federal law
A state law (Correct answer)

Correct answer: A state law

The Texas Food Safety Act is a legislative act passed at the state level in Texas. It establishes the legal framework and authority for the state to regulate food safety within its borders. This act empowers state agencies, like the Texas Department of State Health Services, to create and enforce specific rules and guidelines for food establishments and handlers.

Question 17: What document must accompany live shellfish deliveries to verify their safety and origin?

Invoice with the supplier's food safety rating
Temperature log from the delivery truck
Shellfish Identification Tag (shellstock tag) (Correct answer)
Certificate of Inspection from the delivery driver

Correct answer: Shellfish Identification Tag (shellstock tag)

Shellstock identification tags are legally required for all live shellfish and must be kept on file for 90 days after the last shellfish from that batch was sold.

Question 18: At what temperature should a walk-in freezer maintain stored foods?

32°F (0°C) or below
20°F (-7°C) or below
10°F (-12°C) or below
0°F (-18°C) or below (Correct answer)

Correct answer: 0°F (-18°C) or below

Freezers should maintain 0°F (-18°C) or below to keep food frozen solid and prevent bacterial growth.

Question 19: What is the proper way to sanitize food contact surfaces?

Use a sanitizer solution and let it air dry (Correct answer)
Use a disinfectant and let it air dry
Use a disinfectant and wipe it off with a clean towel
Use a sanitizer solution and wipe it off with a clean towel

Correct answer: Use a sanitizer solution and let it air dry

After cleaning and rinsing, food contact surfaces should be treated with an approved sanitizer solution. It's crucial to allow the sanitizer to remain on the surface for the recommended contact time and then let it air dry. Air drying prevents recontamination that can occur from wiping with a towel, ensuring the sanitizing process is effective in killing pathogens.

Question 20: Which thermometer type is best for checking the internal temperature of thin foods like burgers and chicken breasts?

Infrared thermometer
Oven thermometer
Bi-metallic stemmed thermometer (Correct answer)
Candy thermometer

Correct answer: Bi-metallic stemmed thermometer

A bi-metallic stemmed thermometer is inserted into the thickest part of the food and gives accurate internal temperature readings.

Question 21: When should you wear gloves?

Never
When handling ready-to-eat foods
Only when handling raw meat or poultry (Correct answer)
Always

Correct answer: Only when handling raw meat or poultry

Wearing gloves when handling raw meat or poultry is important to prevent the transfer of harmful bacteria from these high-risk foods to other surfaces, utensils, or ready-to-eat foods. This practice significantly reduces the risk of cross-contamination, which is a major cause of foodborne illness, and also protects the food handler from direct contact with potential pathogens.

Question 22: How long should you wash your hands with soap and water?

1 minute
30 seconds
10 seconds
20 seconds (Correct answer)

Correct answer: 20 seconds

Food safety guidelines, including those from the CDC, recommend washing hands with soap and water for at least 20 seconds. This duration ensures enough time for the soap to effectively break down grease and dirt, and for the friction of rubbing to dislodge and rinse away harmful microorganisms from the skin, significantly reducing the risk of contamination.

Question 23: Which area of a food facility is considered the highest risk for pest entry?

Dining room ceiling fixtures
Delivery doors, floor drains, gaps around pipes and utility lines (Correct answer)
Food display cases
Walk-in cooler interiors

Correct answer: Delivery doors, floor drains, gaps around pipes and utility lines

Entry points around delivery areas, plumbing, and drains are prime pest access routes and require regular inspection and sealing.

Question 24: What is the recommended practice for taking an allergen-sensitive customer's order?

Ask the customer to speak directly to the cook
Rely on memory to track the allergy without noting it on the order ticket
Write the allergy clearly on the order ticket and verbally communicate it to the kitchen staff (Correct answer)
Seat the customer at a separate table to isolate potential risks

Correct answer: Write the allergy clearly on the order ticket and verbally communicate it to the kitchen staff

Writing the allergy on the order ticket and verbally communicating it to the kitchen ensures every team member handling the order is aware and can take appropriate precautions.

Question 25: How should raw meat be stored relative to ready-to-eat foods in a refrigerator?

Raw meat in the door compartment
Raw meat below ready-to-eat foods (Correct answer)
Raw meat on the same shelf
Raw meat above ready-to-eat foods

Correct answer: Raw meat below ready-to-eat foods

Raw meat must always be stored below ready-to-eat foods to prevent contamination from drips.

Question 26: What is the correct temperature range for storing cold potentially hazardous foods in Texas?

Below 55°F (13°C)
Below 50°F (10°C)
Below 45°F (7°C)
Below 41°F (5°C) (Correct answer)

Correct answer: Below 41°F (5°C)

Texas food safety rules require cold potentially hazardous foods to be stored at 41°F (5°C) or below to prevent bacterial growth.

Question 27: Which of the following is a reason to reject a food delivery?

Fresh produce that is a day before its best-by date
Frozen food with packaging that is slightly dusty
Canned goods with minor label damage
Canned goods with swollen, bulging, or deeply dented lids (Correct answer)

Correct answer: Canned goods with swollen, bulging, or deeply dented lids

Swollen or bulging cans indicate gas production from bacterial growth (often Clostridium botulinum), making them extremely dangerous to use.

Question 28: What is the primary purpose of a Texas Food Handlers Certificate?

To meet federal food safety requirements
To comply with local health codes
To ensure employees have proper food handling skills (Correct answer)
To obtain a food service job

Correct answer: To ensure employees have proper food handling skills

The primary purpose of a Texas Food Handlers Certificate is to educate food service employees on safe food handling practices. This includes topics like personal hygiene, temperature control, and preventing cross-contamination, all aimed at minimizing the risk of foodborne illnesses. By ensuring proper skills, it protects public health and safety.

Question 29: How frequently should a food facility conduct pest inspections?

Every five years when renewing the food handler permit
Regularly as part of routine operations, with scheduled professional PCO visits (Correct answer)
Only when a pest is visually observed in the facility
Once per year during the annual health inspection

Correct answer: Regularly as part of routine operations, with scheduled professional PCO visits

Ongoing pest monitoring through regular in-house checks and scheduled PCO visits catches infestations early before they become severe.

Question 30: Which of the following is classified as a tree nut allergen?

Sunflower seeds
Sesame seeds
Peanuts
Almonds (Correct answer)

Correct answer: Almonds

Almonds are a tree nut and are one of the major allergens; peanuts are legumes, while sunflower and sesame seeds are in separate allergen categories.

Question 31: What is the correct order of raw meat storage from top to bottom shelf in a refrigerator?

Ready-to-eat, poultry, fish, whole beef, ground meat
Fish, whole beef, poultry, ground meat, ready-to-eat
Poultry, ground meat, whole beef, fish, ready-to-eat
Ready-to-eat, fish, whole beef, ground meat, poultry (Correct answer)

Correct answer: Ready-to-eat, fish, whole beef, ground meat, poultry

Foods are stored top to bottom based on required cooking temperature, with ready-to-eat on top and poultry on the bottom.

Question 32: How often should utensils be sanitized?

Twice per shift
Every hour
Once per shift
As needed (Correct answer)

Correct answer: As needed

Utensils should be sanitized as needed, which means whenever they become soiled, are used for a different food product, or at least every four hours if continuously used with potentially hazardous foods. This practice ensures that utensils remain free of harmful bacteria and prevent cross-contamination during food preparation and service.

Question 33: Why is it important to inspect food packaging for damage or tears upon receiving a delivery?

Damaged packaging allows food to absorb chemical odors from the delivery vehicle
Damaged packaging reduces the shelf life of the product by exactly 50%
Damaged packaging can allow contamination by pathogens, pests, or foreign objects to enter the food (Correct answer)
Damaged packaging must be reported to the state health department immediately

Correct answer: Damaged packaging can allow contamination by pathogens, pests, or foreign objects to enter the food

Torn or damaged packaging is a pathway for microbial, physical, or pest contamination to reach the food inside.

Question 34: What is the proper way to cut raw meat and poultry?

On a clean counter
On a separate cutting board (Correct answer)
With a dirty knife
On a cutting board used for other foods

Correct answer: On a separate cutting board

Using a separate cutting board for raw meat and poultry is essential to prevent cross-contamination. Raw meats can harbor harmful bacteria like Salmonella or E. coli, which could transfer to other foods, such as vegetables or ready-to-eat items, if the same surface is used without thorough cleaning and sanitizing in between.

Question 35: After the first cooling stage, how long does food have to cool from 70°F to 41°F?

An additional 2 hours (4 hours total)
An additional 4 hours (6 hours total) (Correct answer)
An additional 8 hours (10 hours total)
An additional 6 hours (8 hours total)

Correct answer: An additional 4 hours (6 hours total)

Food must cool from 70°F to 41°F within 4 more hours, for a total cooling time of no more than 6 hours.

Question 36: What is the incubation period for most foodborne illnesses?

1 to 2 minutes
More than a month
30 minutes to several days (Correct answer)
2 to 4 weeks

Correct answer: 30 minutes to several days

Symptoms of foodborne illness can appear as quickly as 30 minutes or as long as several days after eating contaminated food, depending on the pathogen.

Question 37: When a food delivery arrives and some items are safe but others are damaged or out of temperature, what is the correct action?

Accept safe items and reject only the unsatisfactory items, documenting all rejections (Correct answer)
Hold all items at room temperature until the supplier can be called
Reject the entire delivery regardless of the condition of individual items
Accept all items and sort out unsatisfactory ones in the kitchen

Correct answer: Accept safe items and reject only the unsatisfactory items, documenting all rejections

You can accept compliant items while rejecting only those that fail inspection — just document everything for record-keeping.

Question 38: What must all food storage containers be labeled with when storing prepared foods?

Contents and date prepared or opened (Correct answer)
The employee's name who prepared it
The portion size and serving instructions
The cost and supplier information

Correct answer: Contents and date prepared or opened

Food containers must be labeled with their contents and preparation or opening date to track freshness and prevent serving spoiled food.

Question 39: Under the Food Allergen Labeling and Consumer Protection Act (FALCPA), packaged foods must clearly label which of the nine major allergens?

Only if the allergen is a primary ingredient
Any of the nine major allergens present as an ingredient or in a seasoning or flavoring (Correct answer)
Only allergens that make up more than 5% of the product
Only peanuts, tree nuts, and shellfish

Correct answer: Any of the nine major allergens present as an ingredient or in a seasoning or flavoring

FALCPA requires that all nine major allergens be declared on packaged food labels whenever they are present, including when used in seasonings or flavorings.

Question 40: What should you do if you have a cut or sore on your hand?

Continue working
Wash it with soap and water
Ignore it
Cover it with a bandage (Correct answer)

Correct answer: Cover it with a bandage

Any cut or sore on a food handler's hand must be properly covered with a clean, impermeable bandage, and ideally a single-use glove over it. This prevents bacteria from the wound from contaminating food and protects the wound from food contaminants, ensuring both food safety and the handler's health.

Texas Food Handlers Certification (TFHC)

The Texas Food Handlers Certification exam tests food service workers on essential food safety knowledge including personal hygiene, cross-contamination prevention, time and temperature control, and Texas food safety regulations. Certification is required for all food handlers in Texas within 60 days of hire.

Questions

60 min

Time Limit

75%

To Pass

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