360 food handling course (Texas)
Study online at https://quizlet.com/_i2l0en
1. When conducting inspections of Food establishments, the food program
specialists generally focus on specific areas: 1. Food safety practices 2. Time and temperature
control 3. HACCP 4. Prevention against contamination 5. Personal hygiene
2. Disease causing microorganism with no odor/taste which makes it hard to
detect in food: Pathogen
3. organism living on or within another living organism and receiving food and
protection from it: Parasite
4. Germ essential to countless life processes that are too small to be seen with
the human eye: Microorganisms
5. single celled organism that reproduce in the presence or absence of oxygen-
: Bacteria
6. Extremely small organism that depends on "hosts "to survive: Virus
7. Contamination of foods by living organisms: Bio
8. Found in such things as meat fish poultry shellfish eggs and vegetables: Bio
9. Non chemical contaminants not caused by other living organisms: Physical (duh)
10. An example would be a paint chip that has fallen from an old wall to soup: -
Physical
11. Pesticides cleaning liquids and personal grooming products: Chemical
12. Pest droppings: Physical
13. Cat: Biological
14. Bugs: Biological
15. Meat next to veggies: Biological
16. Cleaning chemicals left out: Chemical (duh)
17. What conditions make it possible for pathogens to multiple to harmful
levels?: Food, acidity, time, temperature, oxygen, and moisture (FAT TOM)
18. What temperature do most bacteria stop growing at: 41*
19. good refrigerator/ freezer temps: 39*
20. Using heat preservation what temperature must food be heated: 250*
21. Food can be thawed in running water at or below what temp: 70*
22. What temp internal food: 160*
23. What temp must hot food on display must be held?: 140*
24. After:: Touching food or face, eating drinking or smoking, handling raw food,
1/2
Study online at https://quizlet.com/_i2l0en
1. When conducting inspections of Food establishments, the food program
specialists generally focus on specific areas: 1. Food safety practices 2. Time and temperature
control 3. HACCP 4. Prevention against contamination 5. Personal hygiene
2. Disease causing microorganism with no odor/taste which makes it hard to
detect in food: Pathogen
3. organism living on or within another living organism and receiving food and
protection from it: Parasite
4. Germ essential to countless life processes that are too small to be seen with
the human eye: Microorganisms
5. single celled organism that reproduce in the presence or absence of oxygen-
: Bacteria
6. Extremely small organism that depends on "hosts "to survive: Virus
7. Contamination of foods by living organisms: Bio
8. Found in such things as meat fish poultry shellfish eggs and vegetables: Bio
9. Non chemical contaminants not caused by other living organisms: Physical (duh)
10. An example would be a paint chip that has fallen from an old wall to soup: -
Physical
11. Pesticides cleaning liquids and personal grooming products: Chemical
12. Pest droppings: Physical
13. Cat: Biological
14. Bugs: Biological
15. Meat next to veggies: Biological
16. Cleaning chemicals left out: Chemical (duh)
17. What conditions make it possible for pathogens to multiple to harmful
levels?: Food, acidity, time, temperature, oxygen, and moisture (FAT TOM)
18. What temperature do most bacteria stop growing at: 41*
19. good refrigerator/ freezer temps: 39*
20. Using heat preservation what temperature must food be heated: 250*
21. Food can be thawed in running water at or below what temp: 70*
22. What temp internal food: 160*
23. What temp must hot food on display must be held?: 140*
24. After:: Touching food or face, eating drinking or smoking, handling raw food,
1/2
