Texas 360 Food Handling Courses Questions and Answers | Latest Version | 2025/2026 | Correct & Verified

Texas 360 Food Handling Courses Questions and Answers | Latest Version | 2025/2026 | Correct & Verified Why is pest control important in food service? Pests spread disease and contaminate food What is the best way to prevent cross-contamination? Use separate equipment and wash hands often Why must cutting boards be color-coded? To separate raw and ready-to-eat foods What should be done before starting food prep? Wash hands and sanitize surfaces Why should food not be left uncovered? It can collect dust and germs What is the proper storage temperature for frozen food? 0°F or lower Why should ice used for drinks be handled with a scoop? 2 Hands can contaminate the ice What should be done with broken glass near food? Discard nearby food and clean safely Why must thermometers be calibrated? To ensure accurate temperature readings What is the purpose of food safety training? To prevent foodborne illness Why should leftovers be reheated properly? To kill bacteria that may have grown What must be done before putting on gloves? Wash hands Why should food handlers keep fingernails short? Long nails can trap dirt and bacteria What is the main cause of foodborne illness? Bacteria growing in unsafe food 3 Why must work uniforms be clean? Dirty clothing can contaminate food What is the main responsibility of a food handler? To keep food safe from contamination Why must hands be washed before handling food? To remove germs and prevent foodborne illness What temperature keeps cold food safe? 41°F or below What temperature keeps hot food safe? 135°F or higher What is the temperature danger zone? 41°F to 135°F Why should raw meat be stored below ready-to-eat food? To prevent juices from contaminating other food 4 What does FIFO mean in food storage? First In, First Out Why must hair be restrained while working with food? To prevent hair from falling into food What should a worker do if they have vomiting or diarrhea? Stop working and report to a manager What is cross-contamination?