TEXAS Food Handler Training Course Questions And Answers Graded A+

Fingernails - - Your fingernails can cause multiple types of problems. Long nails can chip or break and fall into food. If you wear nail polish it can also flake off into food items. Bacteria and dirt can also get stuck under longer nails so it is a good idea to keep your nails short and clean. The "Big Six" Illnesses - Norovirus Hepatitis A Salmonella Typhi Nontyphoidal Salmonella (NTS) Shigella, spp Escherichia () 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 in the correct times and temperatures.. 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. 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 eggsMelons 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 include - People with reduced immune systems (HIV, chemotherapy, etc.) The elderly Children Women who are pregnant HSP - highly susceptible populations TSC - Time and Temperature Control for Safety Foods Contamination - occurs when harmful substances are present in food Chemical Contaminants - contaminants can include pesticides, herbicides, and cleaning solutions. Biological contaminates - contaminants can include viruses, bacteria and/or parasites Physical contaiminates - contaminants are anything artificial like metal shavings from cutlery, pieces of wrapping or plastic, or other items commonly found in kitchen work areas Foodborne Illness Risk Factors - improper food holding - Foods, especially TCS foods, should be held at temperatures colder than 41°F or hotter than 135°F to slow the growth of pathogens Foodborne Illness Risk Factors- inadequate cooking - It is recommended that certain foods are cooked to a minimum internal temperature depending on the foodFoodborne Illness Risk Factors- contaminated equiment - Food equipment and food contact surfaces can become contaminated with use unless proper and adequate cleaning and sanitizing operations are in place 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