Texas Food Handler Final Exam
Quiz Instructions
Cstore Training Food Handler Exam consists of questions carefully designed to help you self-assess your comprehension of the information presented on the topics covered in the sections.
The total score for the quiz is based on your responses to all questions. If you respond incorrectly to a question or retake a question again and get the correct response, your quiz score will reflect it appropriately. However, your quiz will not be graded, if you skip a question or exit before responding to all the questions.
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Question 1 of 25
1. Question
Common causes of Foodborne illness is due to?
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Question 2 of 25
2. Question
Hazards in the food service area can be:
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Question 3 of 25
3. Question
Is this statement true? Chemicals can contaminate food if they are improperly stored or used around food.
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Question 4 of 25
4. Question
What is example of bacteria?
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Question 5 of 25
5. Question
Is this statement true? The temperature danger zone is 41° F to 135 ° F
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Question 6 of 25
6. Question
Is this statement true? Foods that are allowed to remain in the danger zone for 4 or more hours are safe to eat.
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Question 7 of 25
7. Question
Is this statement true? Bacteria, Viruses & Parasites are considered to be Biological Hazards
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Question 8 of 25
8. Question
Proper cooling can be done in one or more of the following ways. Select all that apply.
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Question 9 of 25
9. Question
What is the Cooling temperature for Poultry (Whole or Grounded)?
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Question 10 of 25
10. Question
What is the Cooling temperature for Fish & Seafood?
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Question 11 of 25
11. Question
What is the Cooling temperature for Fish & Seafood?
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Question 12 of 25
12. Question
For Proper Thawing under running water, No part of food can be above 41° F for more than 4 hours.
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Question 13 of 25
13. Question
Is this Statement true about date marking? Any food that is going to be used within 24 hours needs to be date marked.
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Question 14 of 25
14. Question
Any previously prepared or cooked item that must be heated for service, must be reheated to______?
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Question 15 of 25
15. Question
Potentially hazardous foods that have been cooked or prepared (e.g. meats, salads, cooked vegetables) must be eaten or discarded within ______ days.
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Question 16 of 25
16. Question
After food has been cooked or reheated to the required temperature it must be held at _____°F or higher to avoid the danger zone and germ growth.
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Question 17 of 25
17. Question
Is this statement true or false? For large foods or dishes temperature readings should be taken in multiple areas.
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Question 18 of 25
18. Question
Food handlers should use an effective hair restraint?
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Question 19 of 25
19. Question
Is this statement true or false? Food handlers should not wear clean clothing each shift.
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Question 20 of 25
20. Question
Employees with any of these symptoms of illness must stay home and may only return to work after they have been symptom free for at least 24 hours.
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Question 21 of 25
21. Question
Is this statement true? Cleaning is the use of chemicals or heat to reduce the number of microorganisms.
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Question 22 of 25
22. Question
Is this statement true? Sanitizing is the removal of visible dirt and debris.
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Question 23 of 25
23. Question
Select all that apply. Good personal hygiene involves washing your hands______, _______, _________
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Question 24 of 25
24. Question
Is this statement true? Use of a hand sanitizer is not a replacement for proper hand washing.
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Question 25 of 25
25. Question
Example of critical control point is ______?
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