360 FOOD HANDLING COURSE TEXAS TEST
BANK 2026 SOLVED QUESTIONS AND
ANSWERS GUARANTEED PASS
◉ Foodborne Illness Outbreak. Answer: defined as an incident in which
two or more persons experience a similar illness resulting from the
ingestion of a common food.
◉ Time and Temperature Control for Safety Foods (TCS). Answer:
defined by the FDA as "any food that requires time/temperature control
for safety to limit pathogenic microorganism growth or toxin formation."
For foods to remain safe, these time and temperature controls must be
upheld throughout the food process. The manager is responsible for
making sure that all foods are received, stored and prepared in the
correct times and temperatures.
◉ Ready to Eat Foods. Answer: These types of food tend to be more
prone to viruses and germs. This is because they may become
contaminated and never re-heated enough to kill the germs.
◉ Examples of "__________" foods include:. Answer: Sliced meats
Fruits and vegetables
Cheese
, Tuna/Chicken Salad
Hot dogs
Hard boiled eggs
Melons such as honeydew and cantaloupe
◉ Highly Susceptible Populations (HSP). Answer: There are certain
categories of people that are at greater risk of contracting a foodborne
illness. We call these groups the
◉ HSP include. Answer: People with reduced immune systems (HIV,
chemotherapy, etc.)
The elderly
Children
Women who are pregnant
◉ HSP. Answer: highly susceptible populations
◉ TSC. Answer: Time and Temperature Control for Safety Foods
◉ Contamination. Answer: occurs when harmful substances are present
in food
BANK 2026 SOLVED QUESTIONS AND
ANSWERS GUARANTEED PASS
◉ Foodborne Illness Outbreak. Answer: defined as an incident in which
two or more persons experience a similar illness resulting from the
ingestion of a common food.
◉ Time and Temperature Control for Safety Foods (TCS). Answer:
defined by the FDA as "any food that requires time/temperature control
for safety to limit pathogenic microorganism growth or toxin formation."
For foods to remain safe, these time and temperature controls must be
upheld throughout the food process. The manager is responsible for
making sure that all foods are received, stored and prepared in the
correct times and temperatures.
◉ Ready to Eat Foods. Answer: These types of food tend to be more
prone to viruses and germs. This is because they may become
contaminated and never re-heated enough to kill the germs.
◉ Examples of "__________" foods include:. Answer: Sliced meats
Fruits and vegetables
Cheese
, Tuna/Chicken Salad
Hot dogs
Hard boiled eggs
Melons such as honeydew and cantaloupe
◉ Highly Susceptible Populations (HSP). Answer: There are certain
categories of people that are at greater risk of contracting a foodborne
illness. We call these groups the
◉ HSP include. Answer: People with reduced immune systems (HIV,
chemotherapy, etc.)
The elderly
Children
Women who are pregnant
◉ HSP. Answer: highly susceptible populations
◉ TSC. Answer: Time and Temperature Control for Safety Foods
◉ Contamination. Answer: occurs when harmful substances are present
in food
