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Exam (elaborations)

Texas Food Handlers Exam Practice Questions and Answers

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  • Course
  • Texas Food Handler
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  • Texas Food Handler

Texas Food Handlers Exam Practice Questions and Answers What is the problem with a chef cracking raw eggs and then touching cooked pancakes? A. The chef needs to use hand sanitizer between activities. B. The raw egg from his hands can contaminate the cooked pancakes. C. The chef did nothing ...

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  • August 27, 2024
  • Unknown
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • Texas Food Handler
  • Texas Food Handler
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SophiaBennett
©SOPHIABENNET@2024/2025 Wednesday, August 21, 2024 12:13 PM




Texas Food Handlers Exam Practice
Questions and Answers

What is the problem with a chef cracking raw eggs and then
touching cooked pancakes?

A. The chef needs to use hand sanitizer between activities.

B. The raw egg from his hands can contaminate the cooked
pancakes.

C. The chef did nothing wrong in this situation.

D. The chef needs to wipe his hands between activities. -
Answer✔️✔️-B. The raw egg from his hands can contaminate the
cooked pancakes.

An example of contamination would be when food comes into
contact with:

A. Unclean utensils, glassware or dishware.

B. Unwashed hands.

C. Unclean work surfaces.

D. All of these are correct - Answer✔️✔️-D. All of these are correct

Which of the following is most likely to contaminate foods?

A. Food-grade containers.

B. Cleaning supplies stored in a separate storage room.


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, ©SOPHIABENNET@2024/2025 Wednesday, August 21, 2024 12:13 PM




C. All of these are correct.

D. Raw meat next to cooked meat. - Answer✔️✔️-D. Raw meat next to
cooked meat.

Which of the following foods should require the MOST careful
attention.

A. Whole apples

B. Bottles of ketchup

C. Meat and poultry

D. Dried beans - Answer✔️✔️-C. Meat and poultry

What does TCS stand for?

A. Timed Cooking Station

B. Time/Temperature Control for Safety

C. Teflon Coated Silverware

D. Tender Chicken Strips - Answer✔️✔️-B. Time/Temperature
Control for Safety

What is a good practice while working in food service?

A. Wearing long fingernails, if professionally manicured.

B. Wearing your fingernails short.

C. All of these are correct.




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