360 food handling course (Texas) Exam Questions and Answers

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: - AN