Texas food handler card: the rules and a free practice test

1. When a commercially packaged food is opened in a food establishment and held for more than 24 hours, what date serves as Day 1?

1. The date the manufacturer packaged the item.
2. The date the original container is opened in the food establishment.
3. The date the food was delivered to the establishment.
4. The date the food was first refrigerated.

2. How should rinsing be handled when using a warewashing machine that recycles the sanitizing solution?

1. Use a distinct, separate water rinse after the wash cycle.
2. Use a nondistinct water rinse that is integrated in the application of the sanitizing solution.
3. Use a detergent-sanitizer solution as the sole rinsing agent.
4. Waste the rinse water immediately after each application.

3. What is the maximum time interval allowed between cleanings for a warewashing machine that is actively used?

1. Every 12 hours.
2. Every 24 hours.
3. Every 48 hours.
4. Every 7 days.

4. If a food employee had Typhoid fever diagnosed within the past three months, what condition allows them to remain working?

1. They must have received antibiotic therapy.
2. They must have been symptom-free for 24 hours.
3. They must have a negative stool sample.
4. They must wear a mask at all times.

5. What is the general rule for removing molluscan shellfish from their original receiving container?

1. Immediately before sale or preparation for service.
2. At the beginning of the shift to allow for proper air circulation.
3. Only when the container is full and needs to be emptied.
4. Immediately after receiving the shipment to check for spoilage.

6. Under what condition is a food employee permitted to drink from a closed beverage container while working?

1. Only during scheduled breaks in the break room
2. If the container is handled to prevent contamination of hands, the container itself, exposed food, clean equipment, utensils, linens, and unwrapped single-service articles
3. Only if the beverage is water and the container has a lid
4. When the employee is not directly handling ready-to-eat food

7. Which equipment component is exempt from the requirement to be accessible for cleaning without disassembly?

1. Stainless steel mixing bowls
2. Ceramic serving plates
3. Cooking oil storage tanks
4. Glass beverage dispensers

8. What is the primary requirement regarding the availability of food temperature measuring devices in a food establishment?

1. They must be provided and readily accessible for use
2. They must be calibrated once per year
3. They must be stored in a designated cleaning sink
4. They must be replaced every five years

9. What is the correct order of steps for cleaning hands under running water?

1. Apply cleaning compound, rinse, rub, dry
2. Rinse, apply cleaning compound, rub, rinse, dry
3. Rub hands together, apply cleaning compound, rinse, dry
4. Apply cleaning compound, rub, rinse, dry without initial rinse

10. In a manual warewashing operation, what equipment must be provided and readily accessible to ensure proper sanitation?

1. A thermometer for measuring washing and sanitizing temperatures
2. A timer to track the duration of the wash cycle
3. A hygrometer to measure humidity levels in the sink area
4. A pH meter to check the acidity of the sanitizing solution

11. If utensils are stored in water at 57°C (135°F) or higher, how often must they be cleaned?

1. Every 4 hours
2. Every 12 hours
3. Every 24 hours
4. Every 48 hours

12. Why must food be rotated or stirred midway through microwave cooking?

1. To prevent the food from drying out
2. To compensate for uneven distribution of heat
3. To allow the food to cool slightly before serving
4. To mix in additional moisture from the cover

13. How often must surfaces of utensils contacting non-TCS foods, such as those on a salad bar, be cleaned?

1. Every 4 hours
2. Every 12 hours
3. Every 24 hours
4. Only when visibly dirty

14. How should cloths used for wiping surfaces in contact with raw animal foods be managed?

1. They should be kept separate from cloths used for other purposes
2. They should be mixed with cloths used for cooked foods to save space
3. They should be rinsed in hot water between each use
4. They should be used for all surfaces to ensure consistency

15. What is the general rule for food that has been served or sold and is currently in the possession of a consumer?

1. It may not be offered as food for human consumption.
2. It may be re-served if it was not touched by hands.
3. It may be re-served if it is still warm.
4. It may be offered to another customer if it is in a sealed bag.

16. When a food worker is preparing READY-TO-EAT foods of animal origin, what specific information must they provide to consumers?

1. The specific origin farm of the ingredients.
2. That the food is not cooked sufficiently to ensure its safety.
3. The exact calorie count of the dish.
4. The expiration date of the packaging.

17. A food employee has an open, draining infected wound that is not properly covered. What action must the person in charge take?

1. Exclude the employee from the establishment.
2. Restrict the employee.
3. Allow the employee to work if they wear gloves.
4. Require the employee to change their uniform.

18. What is the required covering status for food during microwave cooking?

1. Left uncovered to allow steam to escape
2. Covered to retain surface moisture
3. Covered only for the last minute of cooking
4. Left uncovered to prevent condensation

19. Which characteristic is required for the finish of welds and joints on multiuse food-contact surfaces?

1. They must be rough to help grip food items securely
2. They must be smooth
3. They must have visible seams to allow for expansion
4. They must be painted with a food-safe coating

20. What must the actuating lever or mechanism of consumer self-service beverage dispensing equipment prevent?

1. Contact with the lip-contact surface of glasses or cups
2. Direct sunlight exposure on the beverage
3. Accumulation of condensation on the counter
4. Use of reusable ceramic mugs