Texas Food Handlers Certification (TFHC) — Questions and Answers

Question 1: What is the proper way to clean and sanitize food storage containers?

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

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 2: When should you wear gloves?

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

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 3: What is the temperature range for the danger zone?

165°F - 212°F
140°F - 165°F
40°F - 140°F (Correct answer)
32°F - 40°F

Correct answer: 40°F - 140°F

The temperature range of 40°F - 140°F is known as the 'danger zone' because it is the ideal temperature range for harmful bacteria to multiply rapidly in food. Keeping food out of this zone, either by holding it below 40°F (refrigeration) or above 140°F (hot holding), is crucial to prevent the growth of pathogens and reduce the risk of foodborne illness.

Question 4: What is the proper way to handle eggs?

Refrigerate eggs after purchase (Correct answer)
Wash them before using
Use cracked eggs immediately
Crack them into a bowl without breaking the shell

Correct answer: Refrigerate eggs after purchase

Eggs should be refrigerated promptly after purchase to maintain their quality and prevent the growth of bacteria, particularly Salmonella. Refrigeration slows bacterial multiplication, keeping the eggs safe for consumption for a longer period. Washing eggs is generally not recommended as it can remove the natural protective bloom, making them more susceptible to bacterial entry.

Question 5: Which of the following is a reason to reject a food delivery?

Canned goods with minor label damage
Fresh produce that is a day before its best-by date
Frozen food with packaging that is slightly dusty
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 6: How quickly must cooked food be cooled from 135°F to 70°F?

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

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

Use a disinfectant and wipe it off with a clean towel
Use a disinfectant and let it air dry
Use a sanitizer solution and let it air dry (Correct answer)
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 8: What is the primary purpose of a Texas Food Handlers Certificate?

To ensure employees have proper food handling skills (Correct answer)
To meet federal food safety requirements
To obtain a food service job
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 9: A customer tells your server they have a severe peanut allergy. What is the FIRST step a food handler should take?

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

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 10: Which method is NOT an approved way to thaw frozen food safely in Texas?

Thawing on the kitchen counter at room temperature (Correct answer)
In a microwave if cooked immediately after
In the refrigerator at 41°F or below
Under cold running water

Correct answer: Thawing on the kitchen counter at room temperature

Thawing food at room temperature allows the outer surface to reach dangerous temperatures while the inside is still frozen.

Question 11: What is the correct temperature for receiving shell eggs?

41°F (5°C) or below
45°F (7°C) or below (Correct answer)
55°F (13°C) or below
50°F (10°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 12: At what temperature should a walk-in freezer maintain stored foods?

0°F (-18°C) or below (Correct answer)
20°F (-7°C) or below
32°F (0°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 13: 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
Ready-to-eat, fish, whole beef, ground meat, poultry (Correct answer)
Poultry, ground meat, whole beef, fish, ready-to-eat

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 14: 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)
Reject the entire delivery regardless of the condition of individual items
Accept all items and sort out unsatisfactory ones in the kitchen
Hold all items at room temperature until the supplier can be called

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

50°F to 165°F (10°C to 74°C)
40°F to 145°F (4°C to 63°C)
32°F to 140°F (0°C to 60°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 16: What should you do if you have a cold or flu?

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

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 17: Which of the following is a physical method used in Integrated Pest Management (IPM) to reduce pest populations?

Lowering the ambient temperature to make pests uncomfortable
Using strong-scented herbs to deter pests
Spraying pesticide on a weekly schedule
Installing door sweeps, sealing pipe gaps, and using rodent traps (Correct answer)

Correct answer: Installing door sweeps, sealing pipe gaps, and using rodent traps

Physical controls like traps, door sweeps, and structural sealing are core IPM tools that reduce pests without chemical application.

Question 18: How soon after receiving should refrigerated food be moved to proper cold storage?

As quickly as possible — within 15–30 minutes of receipt (Correct answer)
Within 4 hours of receiving
Whenever the next available walk-in cooler slot opens
Within 2 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 19: 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 20: How should raw meat be stored relative to ready-to-eat foods in a refrigerator?

Raw meat below ready-to-eat foods (Correct answer)
Raw meat in the door compartment
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 21: Which observation would indicate that raw chicken should be rejected upon delivery?

Purple or gray discoloration and an abnormal odor (Correct answer)
Pink skin color with a mild odor
A use-by date that is two days away
Slight moisture on the surface

Correct answer: Purple or gray discoloration and an abnormal odor

Discoloration and off-odors indicate spoilage or mishandling — any of these signs require the chicken to be rejected.

Question 22: Which thermometer type is best for checking the internal temperature of thin foods like burgers and chicken breasts?

Candy thermometer
Bi-metallic stemmed thermometer (Correct answer)
Oven thermometer
Infrared 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 23: What is the incubation period for most foodborne illnesses?

More than a month
1 to 2 minutes
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 24: What is the Texas Food Safety Act?

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

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 25: 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 26: What does 'sanitize' mean in the context of preventing cross-contamination?

Reducing pathogens on a surface to safe levels using chemicals or heat after cleaning (Correct answer)
Spraying a surface with water to rinse off food particles
Drying a surface completely after washing to prevent mold
Scrubbing a surface with soap and water to remove visible dirt

Correct answer: Reducing pathogens on a surface to safe levels using chemicals or heat after cleaning

Sanitizing uses approved chemicals or heat to reduce microbial levels on a surface — it must happen after cleaning to be effective.

Question 27: What should you do if you have a cut or sore on your hand?

Continue working
Cover it with a bandage (Correct answer)
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.

Question 28: At what temperature must live shellfish (oysters, clams, mussels) be received?

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

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

To reduce customer noise from the dining room entering the kitchen
To prevent flying insects from entering the facility while allowing airflow (Correct answer)
To maintain the desired kitchen temperature during service
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 30: What is the maximum acceptable temperature for receiving fresh fish deliveries?

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

Correct answer: 41°F (5°C) or below

Fresh fish must arrive at 41°F or below to ensure it has been kept safe throughout the supply chain.

Question 31: When should you wash your hands?

Only before food preparation
Only after food preparation
Never
Before, during, and after food preparation (Correct answer)

Correct answer: Before, during, and after food preparation

Frequent handwashing is a critical food safety practice to prevent the spread of pathogens. Washing hands before starting food preparation, periodically during tasks (especially when switching between raw and ready-to-eat foods), and after completing preparation ensures that contaminants are not transferred to food, minimizing the risk of foodborne illness.

Question 32: What should a food handler do if a delivery truck arrives with frozen food that shows signs of thawing and refreezing?

Accept the delivery and freeze it again before use
Reject the delivery and document the refusal (Correct answer)
Return the food to the driver and reschedule delivery
Accept the delivery but mark it for immediate use

Correct answer: Reject the delivery and document the refusal

Food that has thawed and refrozen may have reached unsafe temperatures — it must be rejected to protect food safety.

Question 33: What is the recommended practice for taking an allergen-sensitive customer's order?

Write the allergy clearly on the order ticket and verbally communicate it to the kitchen staff (Correct answer)
Ask the customer to speak directly to the cook
Rely on memory to track the allergy without noting it on the order ticket
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 34: What is the Texas Food Code?

A set of local regulations
A set of federal regulations
A set of state regulations (Correct answer)
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 35: Which food must be cooked to the highest internal temperature of 165°F (74°C)?

Fish fillets
Whole beef roasts
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 36: How long should you wash your hands with soap and water?

30 seconds
1 minute
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 37: A food handler preparing a gluten-free pasta dish should do which of the following to prevent cross-contact?

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

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

Sanitize with a sanitizer solution
Sweep or mop
All of the above (Correct answer)
Scrub with a detergent 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 39: 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 6 hours (8 hours total)
An additional 4 hours (6 hours total) (Correct answer)
An additional 8 hours (10 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 40: What is the correct temperature range for storing cold potentially hazardous foods in Texas?

Below 45°F (7°C)
Below 55°F (13°C)
Below 50°F (10°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.

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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