Texas Food Handlers Questions and Answers with Verified Solutions

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Texas Food Handlers Questions and Answers with Verified Solutions Lesson 1 ✔✔Food Handler Which of the following foods should require the MOST careful attention. ✔✔Meat and poultry What is... the problem with a chef cracking raw eggs and then touching cooked pancakes? ✔✔The raw egg from his hands can contaminate the cooked pancakes. An example of contamination would be when food comes into contact with: ✔✔All of these are correct. What does TCS stand for? ✔✔Time/Temperature Control for Safety Which of the following is most likely to contaminate foods? ✔✔Raw meat next to cooked meat. Lesson 2 ✔✔Food Handler Which of the following is true? ✔✔You must always wash your hands before putting on disposable gloves and after removing them. Where should you wash your hands before preparing food? ✔✔At a handwashing sink that has warm water, soap and paper towels. Which of the following times should you wash your hands twice? ✔✔After using the restroom, and again before handling food. What should you do before putting on kitchen gloves? ✔✔Wash your hands. Working on the cook line can be busy. You should be sure to: ✔✔Wash your hands and use utensils to keep from touching raw foods. What is a good practice while working in food service? ✔✔Wearing your fingernails short. Drinking is permitted... ✔✔In the work area, if using a non-breakable container with a handle, lid and straw (if permitted by your employer/health department). Lesson 3 ✔✔Food Handler Dairy products are always inspected for... ✔✔Correct temperature (41°F or lower) The presence of large ice crystals on frozen foods means that it should be... ✔✔Rejected. Which is NOT a characteristic of acceptable fresh beef? ✔✔Slick or slimy texture The refrigerator has no room to cool the meat you've just cooked. You should: ✔✔Move some of the food that is already cold into the walk-in cooler to make room. Which of these foods does NOT need refrigeration? ✔✔Fresh, whole bananas Lesson 4 ✔✔Food Handler A casserole made with ground beef must be cooked at least to an internal temperature of: ✔✔155°F To properly keep food cold when displayed in ice: ✔✔The ice needs to be level with the food. Poultry being cooked should reach an internal temperature of... ✔✔165°F You cooked a 25-pound turkey for making sandwiches. Which one of the following will keep the turkey safe for human consumption? ✔✔Place turkey into the refrigerator right away after you sliced it into serving portions. Which one of the following is true? ✔✔Food thermometers should be checked regularly for accurate temperature readings. When you display food in ice: ✔✔The food must be 41°F or colder. Leftover chicken is safe to serve if the chicken is reheated to a minimum internal temperature of: ✔✔165°F Lesson 5 ✔✔Food Handler Equipment such as slicers should be cleaned and sanitized... ✔✔After each task. The BEST way to check the strength of the sanitizing solution is to: ✔✔Use test strips Which step is NOT part of the three-sink cleaning process? ✔✔Dry clean, sanitize dishes with a towel. Where are cleaning cloths kept when not using them to clean surfaces? ✔✔In containers of sanitizing solution. The process for washing dishes by hand is: ✔✔Pre-scrape, wash, rinse, sanitize, air dry The MOST important reason to properly wash and sanitize a cutting board is: ✔✔To prevent contamination from one food to another food. A bleach sanitizing solution usually consists of... ✔✔50-100 ppm of bleach/chlorine Lesson 6 ✔✔Food Handler All of the following symptoms are reasons to restrict a food service worker from working with exposed food EXCEPT: ✔✔A headache A food service employee with an open cut or wound on their hand may be permitted to prepare food if: ✔✔The wound is covered with a water-resistant bandage and glove. When you have an uncovered, infected cut or burn on your finger or hand, you can: ✔✔None of these answers are correct. When you have a fever and runny nose: ✔✔Talk with the manager about your symptons. [Show More]

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