360 FOOD HANDLING COURSE TEXAS
CERTIFICATION EVALUATION GUIDE 2026 FULL
SOLUTION
◉ Minimum clearance between the floor and floor-mounted
equipment. Answer: 6 inches.
◉ Minimum temperature for rapidly reheating previously cooked
foods. Answer: 165 F.
◉ Hot water manual sanitization time and temperature. Answer: 15
seconds in water that is at least 150 F.
◉ Hose attachment to a faucet. Answer: It is equipped with a
backflow prevention device.
◉ Employee restriction in food preparation area. Answer: Diarrhea.
◉ Allowed employee in food service business. Answer: Food
preparer with a cut, covered by a bandaid and a disposable glove.
◉ Unacceptable for food workers' fingernails. Answer: Uncovered
artificial fingernails.
, ◉ Microwave cooking requirement for meat. Answer: Heated to a
temperature of at least 155 F.
◉ Temperature danger zone. Answer: Between 41F and 135F.
◉ Manager's action when chef tastes food improperly. Answer:
Throw the potatoes out immediately.
◉ Acceptable method of manual warewashing. Answer: Pre-wash,
wash, sanitize, rinse and air dry.
◉ Proper storage of cleaned glasses and cups. Answer: Bottom up in
a clean, dry location.
◉ Water temperature when thawing food under running water.
Answer: 70 F.
◉ Time/temperature control for safety (TCS) food exception.
Answer: Whole wheat bread.
◉ Integrated pest management system (IPM). Answer: Balances
prevention and control.
CERTIFICATION EVALUATION GUIDE 2026 FULL
SOLUTION
◉ Minimum clearance between the floor and floor-mounted
equipment. Answer: 6 inches.
◉ Minimum temperature for rapidly reheating previously cooked
foods. Answer: 165 F.
◉ Hot water manual sanitization time and temperature. Answer: 15
seconds in water that is at least 150 F.
◉ Hose attachment to a faucet. Answer: It is equipped with a
backflow prevention device.
◉ Employee restriction in food preparation area. Answer: Diarrhea.
◉ Allowed employee in food service business. Answer: Food
preparer with a cut, covered by a bandaid and a disposable glove.
◉ Unacceptable for food workers' fingernails. Answer: Uncovered
artificial fingernails.
, ◉ Microwave cooking requirement for meat. Answer: Heated to a
temperature of at least 155 F.
◉ Temperature danger zone. Answer: Between 41F and 135F.
◉ Manager's action when chef tastes food improperly. Answer:
Throw the potatoes out immediately.
◉ Acceptable method of manual warewashing. Answer: Pre-wash,
wash, sanitize, rinse and air dry.
◉ Proper storage of cleaned glasses and cups. Answer: Bottom up in
a clean, dry location.
◉ Water temperature when thawing food under running water.
Answer: 70 F.
◉ Time/temperature control for safety (TCS) food exception.
Answer: Whole wheat bread.
◉ Integrated pest management system (IPM). Answer: Balances
prevention and control.
