10 exam-style questions with answers and explanations, straight from our 1,030-question bank. Tap an answer to check yourself. When you're ready, take the scored version in the free practice test.
These 10 free TX-FH questions are organized by exam domain, so you can see how each part of the Texas Food Handler Course Exam blueprint is tested. Reveal the answer and explanation under each question.
Several diners who ate tuna develop facial flushing, headache, hives-like redness, and a peppery taste. Diners who did not eat the tuna remain well. Identify the most likely hazard.
Correct answer: A - Scombroid histamine from time-temperature-abused fish
A cook washes at the designated sink with 105°F water. The complete procedure lasts 22 seconds, but vigorous rubbing lasts only 7 seconds. What must the cook do before touching ready-to-eat food?
Correct answer: D - Repeat the full wash with 10 to 15 seconds of vigorous rubbing
A prep cook reports a sore throat with fever at a café that does not serve a highly susceptible population. The cook has no other symptoms and no reportable diagnosis. How should the person in charge classify the cook's work status?
Correct answer: B - Restrict the cook from exposed food and clean utensils
A senior-care facility plans to serve house-made Caesar dressing that will not be cooked. The usual recipe contains raw shell eggs. For this dressing, the appropriate choice is:
Correct answer: A - Pasteurized eggs or pasteurized egg product
A reach-in refrigerator must hold cooked pasta salad, raw salmon, raw ground beef, and raw chicken. Select the safest top-to-bottom storage order.
Correct answer: A - Pasta salad, salmon, ground beef, chicken
At a three-compartment sink, chlorine sanitizer is 80°F at pH 8. The product label requires 50 to 99 ppm with at least 10 seconds of contact time, but the test strip reads 25 ppm. What correction is required before sanitizing can continue?
Correct answer: D - Adjust the solution to the labeled range and verify it with a new test
A stockpot of chili is 135°F at 1:00 p.m. At 3:20 p.m., it measures 76°F. The kitchen wants to keep the batch if it can be made safe. How can the batch be preserved without violating the cooling rule?
Correct answer: C - Reheat to 165°F for 15 seconds, then restart cooling in shallow pans
Turkey sandwiches are placed under a written six-hour time-control procedure at 10:00 a.m. They start at 39°F, are marked for 4:00 p.m., and the warmest sandwich is 68°F at 2:30 p.m. Under this procedure, how long may the sandwiches remain available for service?
Correct answer: C - Until 4:00 p.m.; discard any remaining sandwiches then
After eating a dessert, a customer develops hives, repeated vomiting, and a hoarse voice. The customer says the food may have contained peanut. What should staff do first?
Correct answer: B - Call EMS and follow the customer's epinephrine action plan
A guest reports a sesame allergy and asks whether the hummus is safe. The current recipe lists tahini. The server's best response is to:
Correct answer: C - Treat the recipe as containing sesame and offer a verified alternative
The full bank has 1,020 more TX-FH questions with explanations.
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