Texas Food Handlers Certification (TFHC) — Questions and Answers

Question 1: What is the correct temperature range for storing cold potentially hazardous foods in Texas?

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

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 2: How far off the floor must food and food equipment be stored according to Texas food safety rules?

At least 4 inches (10 cm)
At least 6 inches (15 cm) (Correct answer)
At least 12 inches (30 cm)
At least 2 inches (5 cm)

Correct answer: At least 6 inches (15 cm)

Food and food-contact equipment must be stored at least 6 inches off the floor to prevent contamination and allow cleaning.

Question 3: What is the 'temperature danger zone' for food in Texas food safety guidelines?

32°F to 140°F (0°C to 60°C)
41°F to 135°F (5°C to 57°C) (Correct answer)
50°F to 165°F (10°C to 74°C)
40°F to 145°F (4°C to 63°C)

Correct answer: 41°F to 135°F (5°C to 57°C)

The temperature danger zone is 41°F to 135°F, where bacteria multiply most rapidly in food.

Question 4: Symptoms of a severe allergic reaction (anaphylaxis) can include which of the following?

Sneezing and runny nose only
Mild stomach discomfort only
Throat swelling, difficulty breathing, and a drop in blood pressure (Correct answer)
Headache and blurred vision 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 5: What is the minimum internal cooking temperature for ground beef hamburgers?

145°F (63°C)
165°F (74°C)
135°F (57°C)
155°F (68°C) (Correct answer)

Correct answer: 155°F (68°C)

Ground beef must reach 155°F because grinding distributes surface bacteria throughout the meat.

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

41°F (5°C) or below
45°F (7°C) or below (Correct answer)
38°F (3°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: What is the Texas Food Safety Act?

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

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 8: When should you wear gloves?

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

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

Use a sanitizer solution and wipe it off with a clean towel
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

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 10: What is the maximum time food can be kept at room temperature during preparation before it must be refrigerated or discarded?

4 hours (Correct answer)
1 hour
6 hours
2 hours

Correct answer: 4 hours

Food should not be left at room temperature for more than 4 cumulative hours before it is considered unsafe.

Question 11: What information is NOT typically required on a delivery invoice used during food receiving?

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

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 12: How soon after receiving should refrigerated food be moved to proper cold storage?

Whenever the next available walk-in cooler slot opens
As quickly as possible — within 15–30 minutes of receipt (Correct answer)
Within 2 hours of receiving
Within 4 hours of receiving

Correct answer: As quickly as possible — within 15–30 minutes of receipt

Refrigerated TCS foods must be put away quickly to prevent them from warming into the danger zone during receiving.

Question 13: Why is it dangerous to store cleaning chemicals above or near food storage areas?

Chemicals can absorb food odors and become less effective
It is a fire hazard if chemicals contact hot food
Chemicals can spill or leak onto food, causing chemical contamination and potentially serious illness (Correct answer)
It makes the kitchen look disorganized and untidy

Correct answer: Chemicals can spill or leak onto food, causing chemical contamination and potentially serious illness

Storing chemicals above food creates a risk of chemical spills dripping onto food, which can cause chemical poisoning or death.

Question 14: What is the proper way to clean and sanitize floors and walls?

Sanitize with a sanitizer solution
Scrub with a detergent solution
All of the above (Correct answer)
Sweep or mop

Correct answer: All of the above

Proper cleaning and sanitizing of floors and walls involves a multi-step process. First, sweeping or mopping removes loose debris. Then, scrubbing with a detergent solution cleans the surfaces, followed by sanitizing with an appropriate sanitizer solution to kill remaining bacteria and pathogens. This comprehensive approach ensures a hygienic environment, preventing pest harborage and contamination.

Question 15: A delivery arrives with fresh produce showing mold on several items. What should happen?

Soak the produce in sanitizer solution to remove the mold
Accept all produce and sort through it in the cooler
Trim off the mold and use the rest of the produce
Reject the moldy items; accept remaining produce only if it is not contaminated or touching moldy items (Correct answer)

Correct answer: Reject the moldy items; accept remaining produce only if it is not contaminated or touching moldy items

Visibly moldy produce must be rejected, and any adjacent produce that has been in contact with mold may also be contaminated.

Question 16: What is the safest way to prevent cross-contamination when using the same knife for different foods?

Use the knife on raw foods last to reduce risk
Wipe the knife with a damp cloth between uses
Rinse the knife under hot water between uses
Wash, rinse, and sanitize the knife between uses on different foods (Correct answer)

Correct answer: Wash, rinse, and sanitize the knife between uses on different foods

The only safe method is the full wash-rinse-sanitize process, which physically removes and kills pathogens between uses.

Question 17: What should you do if you have a cut or sore on your hand?

Continue working
Ignore it
Wash it with soap and water
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.

Question 18: How long must shellstock identification tags be kept on file after the last shellfish from that lot is served?

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

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 19: What is the maximum acceptable receiving temperature for raw ground beef?

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

Correct answer: 41°F (5°C) or below

Raw ground beef must arrive at 41°F or below because it is a high-risk TCS food that supports rapid bacterial growth.

Question 20: A customer tells your server they have a severe peanut allergy. What is the FIRST step a food handler should take?

Suggest the customer order a salad instead
Check the menu for peanut-free items only
Ask the customer to sign a waiver
Notify the kitchen manager or chef immediately (Correct answer)

Correct answer: Notify the kitchen manager or chef immediately

The first step is to notify the kitchen manager or chef immediately so all staff handling the order are aware and can take appropriate precautions.

Question 21: What are the most common symptoms of foodborne illness?

Fever, rash, joint pain, and headache
Coughing, sneezing, sore throat, and runny nose
Chest pain, numbness, and shortness of breath
Nausea, vomiting, diarrhea, and stomach cramps (Correct answer)

Correct answer: Nausea, vomiting, diarrhea, and stomach cramps

Typical foodborne illness symptoms include gastrointestinal distress such as nausea, vomiting, diarrhea, and cramps.

Question 22: Under the Food Allergen Labeling and Consumer Protection Act (FALCPA), packaged foods must clearly label which of the nine major allergens?

Only peanuts, tree nuts, and shellfish
Only allergens that make up more than 5% of the product
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)

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 23: 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 24: Under Texas food handler regulations, employees must be trained on allergen awareness primarily to:

Meet a quota set by the Texas Department of Agriculture
Reduce the cost of ingredient sourcing
Comply with restaurant grading criteria only
Protect customers with food allergies from potentially life-threatening reactions (Correct answer)

Correct answer: Protect customers with food allergies from potentially life-threatening reactions

Allergen awareness training is required to equip food handlers with the knowledge to prevent cross-contact and respond appropriately, ultimately protecting allergic customers from harm.

Question 25: Which food is most commonly associated with Listeria monocytogenes contamination?

Ready-to-eat deli meats and soft cheeses (Correct answer)
Raw shellfish and oysters
Undercooked ground beef
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 26: What is the Texas Food Code?

A set of local regulations
A set of state regulations (Correct answer)
A set of federal regulations
A set of industry standards

Correct answer: A set of state regulations

The Texas Food Code is a comprehensive set of regulations adopted by the state of Texas, based on the FDA Food Code, to govern food safety practices within the state. It outlines specific requirements for food establishments, including food handling, storage, preparation, and employee hygiene, ensuring consistent safety standards across Texas. This code is legally binding for all food service operations in the state.

Question 27: What is the proper way to clean and sanitize food storage containers?

Wash, rinse, and air dry
Wash, rinse, and sanitize with a sanitizer
Wash, rinse, and sanitize (Correct answer)
Wash, rinse, and dry with a towel

Correct answer: Wash, rinse, and sanitize

The proper three-step process for cleaning and sanitizing food contact surfaces and containers is to first wash them with detergent to remove food particles, then rinse them thoroughly to remove soap residue. Finally, they must be sanitized with an approved chemical solution or hot water to kill harmful microorganisms, ensuring they are safe for food contact.

Question 28: Which food must be cooked to the highest internal temperature of 165°F (74°C)?

Whole beef roasts
Fish fillets
Pork chops
Poultry (chicken, turkey, duck) (Correct answer)

Correct answer: Poultry (chicken, turkey, duck)

Poultry must reach 165°F to destroy Salmonella and other pathogens that are commonly found in chicken and turkey.

Question 29: How long should you wash your hands with soap and water?

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

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 30: Which pest is most commonly associated with spreading Salmonella and E. coli in food service facilities?

Flies
Cockroaches (Correct answer)
Mice
Ants

Correct answer: Cockroaches

Cockroaches carry pathogens on their bodies and in their feces and can contaminate food surfaces, equipment, and food supplies throughout a facility.

Question 31: What should you do if you have a cold or flu?

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

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.

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

35 min

Time Limit

75%

To Pass

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