360 food handling course (Texas) |COMPLETE AND DETAILED
QUESTIONS AND ANSWERS| REAL EXAM QNA | 2025 LATEST
UPDATED 100% RATED CORRECT | 100% VERFIED | ALREADY
GRADED A+|GUARANTEED TO PASS!!
When conducting inspections of Food establishments, the food program specialists generally
focus on specific areas - (answer)1. Food safety practices 2. Time and temperature control 3.
HACCP 4. Prevention against contamination 5. Personal hygiene
Disease causing microorganism with no odor/taste which makes it hard to detect in food -
(answer)Pathogen
organism living on or within another living organism and receiving food and protection from it -
(answer)Parasite
Germ essential to countless life processes that are too small to be seen with the human eye -
(answer)Microorganisms
single celled organism that reproduce in the presence or absence of oxygen - (answer)Bacteria
Extremely small organism that depends on "hosts "to survive - (answer)Virus
Contamination of foods by living organisms - (answer)Bio
Found in such things as meat fish poultry shellfish eggs and vegetables - (answer)Bio
Non chemical contaminants not caused by other living organisms - (answer)Physical (duh)
,An example would be a paint chip that has fallen from an old wall to soup - (answer)Physical
Pesticides cleaning liquids and personal grooming products - (answer)Chemical
Pest droppings - (answer)Physical
Cat - (answer)Biological
Bugs - (answer)Biological
Meat next to veggies - (answer)Biological
Cleaning chemicals left out - (answer)Chemical (duh)
What conditions make it possible for pathogens to multiple to harmful levels? - (answer)Food,
acidity, time, temperature, oxygen, and moisture (FAT TOM)
What temperature do most bacteria stop growing at - (answer)41*
good refrigerator/ freezer temps - (answer)39*
Using heat preservation what temperature must food be heated - (answer)250*
Food can be thawed in running water at or below what temp - (answer)70*
What temp internal food - (answer)160*
,What temp must hot food on display must be held? - (answer)140*
After: - (answer)Touching food or face, eating drinking or smoking, handling raw food,
Before: - (answer)Starting work, touching raw food or high risk food
Sanitizing Steps - (answer)Remove any loose material by wiping and/or scraping, place items in
or under heated, soapy water to remove the rest of the material, rinse the item under clean water
to remove soap and dirty water, sanitze by heat or chemicals, allow to dry completely
five stages - (answer)gloves, blue claning bucket, water bucket, green cleaning bucket, fan
pest control and eradication - (answer)regularly inspect the building or site for evidence of pests,
reduce pest access points and harboring areas as much as possible, regularly inspect incoming
shipments of food and supplies, clean garbage area as often as possible
when may this certificate holder be recertified - (answer)90 days
how long after alcohol to minor recertified - (answer)within 30 days
Establishments that sell alcoholic beverages packaged to go are called - (answer)off premise
after receiving a notice of violation when may a certificate holder request a hearing -
(answer)within 21 days
minor - (answer)21 under
most important responsibility - (answer)follow laws for selling alcohol
, alcohol by volume - (answer)more than one half of one percent
The actions of an employee are not attributable if the employer has not directly or indirectly
encourage the employee to violate a law and if: - (answer)provided seller certificate
after deciding not to serve alcohol to these two suspected minors what is gabriel's next
appropriate - (answer)ask them to leave the bar area since drinking alcohol is predominate there
evidence gabriel didnt serve michelle - (answer)michelle's id was questionnable and her friend
did not have an ID
is peter's conduct proper - (answer)Yes, server must check ID to anyone that appears as a minor
why does peter ask for claire's birth date in reverse order - (answer)if fake, claire memorize in
normal so asking for year first breaks memory
each year an estimated _______ in _____ Canadians become sick with food-borne illness -
(answer)1 in 8
controlling the problem of food-borne illness is difficult - (answer)1. harmful microorganisms
may survive food processing despite best efforts to control them (cooking doesn't destroy
everything)
2. some micro-organisms thrive even at refrigeration temperatures
3.food borne illness often goes under reported to health authorities contributing to continued
transmission of disease.
The food service industry in Canada is regulated by legislation at all three levels of
government: - (answer)Federal
• Provincial
• Municipal
QUESTIONS AND ANSWERS| REAL EXAM QNA | 2025 LATEST
UPDATED 100% RATED CORRECT | 100% VERFIED | ALREADY
GRADED A+|GUARANTEED TO PASS!!
When conducting inspections of Food establishments, the food program specialists generally
focus on specific areas - (answer)1. Food safety practices 2. Time and temperature control 3.
HACCP 4. Prevention against contamination 5. Personal hygiene
Disease causing microorganism with no odor/taste which makes it hard to detect in food -
(answer)Pathogen
organism living on or within another living organism and receiving food and protection from it -
(answer)Parasite
Germ essential to countless life processes that are too small to be seen with the human eye -
(answer)Microorganisms
single celled organism that reproduce in the presence or absence of oxygen - (answer)Bacteria
Extremely small organism that depends on "hosts "to survive - (answer)Virus
Contamination of foods by living organisms - (answer)Bio
Found in such things as meat fish poultry shellfish eggs and vegetables - (answer)Bio
Non chemical contaminants not caused by other living organisms - (answer)Physical (duh)
,An example would be a paint chip that has fallen from an old wall to soup - (answer)Physical
Pesticides cleaning liquids and personal grooming products - (answer)Chemical
Pest droppings - (answer)Physical
Cat - (answer)Biological
Bugs - (answer)Biological
Meat next to veggies - (answer)Biological
Cleaning chemicals left out - (answer)Chemical (duh)
What conditions make it possible for pathogens to multiple to harmful levels? - (answer)Food,
acidity, time, temperature, oxygen, and moisture (FAT TOM)
What temperature do most bacteria stop growing at - (answer)41*
good refrigerator/ freezer temps - (answer)39*
Using heat preservation what temperature must food be heated - (answer)250*
Food can be thawed in running water at or below what temp - (answer)70*
What temp internal food - (answer)160*
,What temp must hot food on display must be held? - (answer)140*
After: - (answer)Touching food or face, eating drinking or smoking, handling raw food,
Before: - (answer)Starting work, touching raw food or high risk food
Sanitizing Steps - (answer)Remove any loose material by wiping and/or scraping, place items in
or under heated, soapy water to remove the rest of the material, rinse the item under clean water
to remove soap and dirty water, sanitze by heat or chemicals, allow to dry completely
five stages - (answer)gloves, blue claning bucket, water bucket, green cleaning bucket, fan
pest control and eradication - (answer)regularly inspect the building or site for evidence of pests,
reduce pest access points and harboring areas as much as possible, regularly inspect incoming
shipments of food and supplies, clean garbage area as often as possible
when may this certificate holder be recertified - (answer)90 days
how long after alcohol to minor recertified - (answer)within 30 days
Establishments that sell alcoholic beverages packaged to go are called - (answer)off premise
after receiving a notice of violation when may a certificate holder request a hearing -
(answer)within 21 days
minor - (answer)21 under
most important responsibility - (answer)follow laws for selling alcohol
, alcohol by volume - (answer)more than one half of one percent
The actions of an employee are not attributable if the employer has not directly or indirectly
encourage the employee to violate a law and if: - (answer)provided seller certificate
after deciding not to serve alcohol to these two suspected minors what is gabriel's next
appropriate - (answer)ask them to leave the bar area since drinking alcohol is predominate there
evidence gabriel didnt serve michelle - (answer)michelle's id was questionnable and her friend
did not have an ID
is peter's conduct proper - (answer)Yes, server must check ID to anyone that appears as a minor
why does peter ask for claire's birth date in reverse order - (answer)if fake, claire memorize in
normal so asking for year first breaks memory
each year an estimated _______ in _____ Canadians become sick with food-borne illness -
(answer)1 in 8
controlling the problem of food-borne illness is difficult - (answer)1. harmful microorganisms
may survive food processing despite best efforts to control them (cooking doesn't destroy
everything)
2. some micro-organisms thrive even at refrigeration temperatures
3.food borne illness often goes under reported to health authorities contributing to continued
transmission of disease.
The food service industry in Canada is regulated by legislation at all three levels of
government: - (answer)Federal
• Provincial
• Municipal
