360 FOOD HANDLING COURSE TEXAS EXAM
SCRIPT 2026 QUESTIONS WITH SOLUTIONS
UPDATED GRADED A+
◉ Pathogen. Answer: Term for germs
◉ Ready-to-eat food. Answer: Food which can be eaten without further
prep (ex banana)
◉ Are cleaning and sanitizing the same thing? Answer: No
◉ The Flow of Food. Answer: Path (preparation stages) food follows
before reaching customer
◉ In US, how many sickness/deaths are caused each yr by foodborne
illness? Answer: 48 mill sick, 3,000 dead (1/every 6 get sick)
◉ Food hazard (and its 3 categories). Answer: Any item which can make
food harmful to eat (Phys, chem, and bio)
◉ Physical hazards. Answer: Items which can injure or choke customer
such as metal, plastic, fingernail/hair, bones, pits, seeds
, ◉ How do you prevent and rid hazard of broken glass? Answer: Cover
all light bulbs, clean up broken glass from plates immediately
◉ How do you prevent hazard of metal shards? Answer: Keep machines,
knives, other equipment in good condition.
◉ You lose 50-100 strands of hair per day. How do you prevent this
hazard? Answer: Wear hair net, hat, or visor and keep long hair pulled
back.
◉ How do you prevent naturally occurring physical food hazards?
Answer: Remove bones from food, be careful to remove each pit from
fruit, olives, and avocados
◉ Chemical Hazard. Answer: Any hazardous chemical which gets into
food
◉ How do you prevent chem hazards? Answer: Wash fruits/veg before
serving, store chemicals away from food in designated place inside
clearly marked bottles. Avoid using chem around food.
◉ Name two pathogens.. Answer: Bacteria and viruses.
SCRIPT 2026 QUESTIONS WITH SOLUTIONS
UPDATED GRADED A+
◉ Pathogen. Answer: Term for germs
◉ Ready-to-eat food. Answer: Food which can be eaten without further
prep (ex banana)
◉ Are cleaning and sanitizing the same thing? Answer: No
◉ The Flow of Food. Answer: Path (preparation stages) food follows
before reaching customer
◉ In US, how many sickness/deaths are caused each yr by foodborne
illness? Answer: 48 mill sick, 3,000 dead (1/every 6 get sick)
◉ Food hazard (and its 3 categories). Answer: Any item which can make
food harmful to eat (Phys, chem, and bio)
◉ Physical hazards. Answer: Items which can injure or choke customer
such as metal, plastic, fingernail/hair, bones, pits, seeds
, ◉ How do you prevent and rid hazard of broken glass? Answer: Cover
all light bulbs, clean up broken glass from plates immediately
◉ How do you prevent hazard of metal shards? Answer: Keep machines,
knives, other equipment in good condition.
◉ You lose 50-100 strands of hair per day. How do you prevent this
hazard? Answer: Wear hair net, hat, or visor and keep long hair pulled
back.
◉ How do you prevent naturally occurring physical food hazards?
Answer: Remove bones from food, be careful to remove each pit from
fruit, olives, and avocados
◉ Chemical Hazard. Answer: Any hazardous chemical which gets into
food
◉ How do you prevent chem hazards? Answer: Wash fruits/veg before
serving, store chemicals away from food in designated place inside
clearly marked bottles. Avoid using chem around food.
◉ Name two pathogens.. Answer: Bacteria and viruses.
