Texas Food Handlers Certification (TFHC) — Questions and Answers

Question 1: What is cross-contamination in a food service setting?

Using the same seasoning on multiple dishes
Cooking different foods at the same temperature
The mixing of two different types of cuisines in one meal
The transfer of harmful microorganisms from one food or surface to another (Correct answer)

Correct answer: The transfer of harmful microorganisms from one food or surface to another

Cross-contamination occurs when pathogens move from a contaminated source (raw meat, unclean hands, dirty surfaces) to a safe food.

Question 2: 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 3: What does an EpiPen (epinephrine auto-injector) do in an allergic emergency?

Neutralizes the allergen in the digestive system
Counteracts anaphylaxis symptoms by constricting blood vessels and opening airways (Correct answer)
Stops nausea and vomiting
Reduces skin rashes caused by allergens

Correct answer: Counteracts anaphylaxis symptoms by constricting blood vessels and opening airways

Epinephrine counteracts anaphylaxis by constricting blood vessels to raise blood pressure and relaxing muscles in the lungs to ease breathing.

Question 4: Which type of food contamination occurs when a food handler's earring falls into a salad bowl?

Cross-contamination
Biological contamination
Physical contamination (Correct answer)
Chemical contamination

Correct answer: Physical contamination

Physical contamination involves foreign objects (jewelry, hair, glass, bones) entering food, which can cause injury or choking.

Question 5: What is the maximum acceptable receiving temperature for raw ground beef?

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

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

1 year
14 days
30 days
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 7: What is the BEST method for checking the temperature of packaged salad greens upon delivery?

Check the temperature printed on the label
Open the package and insert the probe between the leaves (Correct answer)
Feel the package to estimate the temperature
Insert the probe between two packages

Correct answer: Open the package and insert the probe between the leaves

The most accurate temperature reading for packaged greens comes from inserting the probe directly into the product itself.

Question 8: What should you do if you sneeze or cough while preparing food?

Sneeze or cough into your hand
Ignore it
Continue working
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 9: What is the proper way to clean and sanitize floors and walls?

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

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

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

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 11: A bakery uses peanut oil in its fryers. A customer with a peanut allergy asks if the fried items are safe. What is the BEST response?

Tell the customer that all oil is the same and there is no risk
Substitute a different oil on the spot to accommodate the customer
Yes, refined peanut oil does not cause reactions in most people — serve it without concern
Inform the customer that peanut oil is used and advise them to consult their allergist before consuming fried items (Correct answer)

Correct answer: Inform the customer that peanut oil is used and advise them to consult their allergist before consuming fried items

While highly refined peanut oil is often tolerated, food handlers should disclose the use of peanut oil and recommend the customer consult their allergist, since individual sensitivity varies.

Question 12: When should you wear gloves?

Only when handling raw meat or poultry (Correct answer)
Never
When handling ready-to-eat foods
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 13: How soon after receiving should refrigerated food be moved to proper cold storage?

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

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 14: How often should food storage containers be sanitized?

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

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

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

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 16: How quickly must cooked food be cooled from 135°F to 70°F?

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

Correct answer: Within 2 hours

Food must cool from 135°F to 70°F within 2 hours as part of the two-stage cooling process.

Question 17: Which bacteria is most commonly associated with undercooked poultry and eggs in the United States?

Listeria monocytogenes
Clostridium botulinum
Salmonella (Correct answer)
E. coli O157:H7

Correct answer: Salmonella

Salmonella is the leading cause of foodborne illness linked to poultry and eggs, making proper cooking and handling critical.

Question 18: What should you do if you have a cold or flu?

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

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 19: Which color cutting board is typically designated for raw poultry in a color-coded system?

Blue
Yellow (Correct answer)
Green
Red

Correct answer: Yellow

In the standard color-coded cutting board system, yellow boards are used for raw poultry to prevent cross-contamination.

Question 20: What is the Texas Food Code?

A set of state regulations (Correct answer)
A set of federal regulations
A set of local 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 21: How long can cooked food safely remain in the temperature danger zone before it must be discarded?

2 hours total
8 hours total
4 hours total (Correct answer)
6 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 22: Which food must be cooked to the highest internal temperature of 165°F (74°C)?

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

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 23: What is the minimum opening size that mice can squeeze through to enter a building?

A hole the size of a golf ball (about 1.5 inches)
A hole the size of a penny (about 1/8 inch)
A hole the size of a dime (about ¼ inch) (Correct answer)
A hole the size of a quarter (about 1 inch)

Correct answer: A hole the size of a dime (about ¼ inch)

Mice can compress their bodies to fit through openings as small as a dime, making thorough sealing of even small gaps essential.

Question 24: How long should you wash your hands with soap and water?

10 seconds
1 minute
30 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 25: 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 dry with a towel
Wash, rinse, and sanitize (Correct answer)

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 26: How should pesticides and cleaning chemicals be stored in a food service facility?

In the walk-in cooler to prevent chemical reactions
Under the prep counter for easy access
In a locked cabinet separate from food storage areas, properly labeled (Correct answer)
On the same shelf as non-TCS dry goods

Correct answer: In a locked cabinet separate from food storage areas, properly labeled

Chemicals must be stored in a locked, dedicated area away from food to prevent accidental contamination and unauthorized access.

Question 27: What is the purpose of installing air curtains or screens on exterior doors in a food facility?

To prevent flying insects from entering the facility while allowing airflow (Correct answer)
To maintain the desired kitchen temperature during service
To reduce customer noise from the dining room entering the kitchen
To meet fire safety exit requirements under Texas code

Correct answer: To prevent flying insects from entering the facility while allowing airflow

Air curtains create a barrier of moving air that prevents flying insects like flies and mosquitoes from entering through open doorways.

Question 28: 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 29: What must all food storage containers be labeled with when storing prepared foods?

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

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

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

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

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

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

35 min

Time Limit

75%

To Pass

Checking for saved progress...

Exam Rules

You can skip questions and return to them later
Flag questions for review before submitting
No feedback shown until you submit the entire exam
Unanswered questions count as wrong — answer everything
10 pretest questions are mixed in and don't affect your score
Timer auto-submits when time runs out
Your progress is auto-saved every 30 seconds