TEXAS Food Handler Training Course Questions and Answers Already Graded A 2023/2024 update

TEXAS Food Handler Training Course Questions and Answers Already Graded A Foodborne Illness any disease caused or transmitted by eating food that is contaminated. Contamination includes bacteria, toxins, viruses, parasites, or any chemicals or non-biological materials that contact food. Contamination is usually caused by poor food handling or food storage practices. Foodborne Illness Outbreak 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) 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 at the correct times and temperatures. Ready-to-Eat Foods 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: Sliced meats Fruits and vegetables Cheese Tuna/Chicken Salad Hot dogs Hard-boiled eggs Melons such as honeydew and cantaloupe Highly Susceptible Populations (HSP) There are certain categories of people that are at greater risk of contracting a foodborne illness. We call these groups the HSP includes People with reduced immune systems (HIV, chemotherapy, etc.) The elderly Children Women who are pregnant HSP highly susceptible population