Tx Food Handler Training Course
Questions & Answers
1.What is food safety?
Answer Its the practice of eliminating harmful agents from food,
preventing food contamination and ensuring that the food is fit for
consumption
2.High standards help to
Answer reduce lawsuits and criminal prosecutions caused by poor
standards, provide a cleaner work environment
3.Chicken hatchery, chicken farming, chicken packaging, eating chicken
Answer Is not regulated by legal standards and guidelines but it must
be done in a clean and safe environment
4.CDC (Center for Disease Control)
Answer Poor personal hygiene, contaminated equip- ment, improper
holding, inadequate cooking and unsafe sources are all contributors to
foodborne illness
5.food safety policies
Answer a statement that lists the manner in which an establish- ment
will maintain a food safe environment. All operating procedures
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, required by the food code are developed and implemented all
employees are informed, any food establishment that receives product
after operating hurs has it delivered in a manner that doesnt create a
food safety hazard
6.HACCP (Hazard Analysis Critical Control Points)
Answer this system is used for exam- inning and managing the way in
which food is handled in a food establishment
7.CCPs (critical control points)
Answer Points of food handling most likely to be vulner- able to
hazards. Pests, time and temp, corss-contamination, cleaning and
sanitza- tion, personal hygiene. Receiving, storing, thawing, cooking,
hot holding, cooking, reheating
8.3 levels of Regulation and legislation of safety standards
Answer Federal, State, local government agencies
9.Federal(FDA)Food and drug administration
Answer USDA EPA
CDC
NMFS
OSHA
CPSC
Regulates most food processing, regulates shipping and manufacturing,
2/
14
Questions & Answers
1.What is food safety?
Answer Its the practice of eliminating harmful agents from food,
preventing food contamination and ensuring that the food is fit for
consumption
2.High standards help to
Answer reduce lawsuits and criminal prosecutions caused by poor
standards, provide a cleaner work environment
3.Chicken hatchery, chicken farming, chicken packaging, eating chicken
Answer Is not regulated by legal standards and guidelines but it must
be done in a clean and safe environment
4.CDC (Center for Disease Control)
Answer Poor personal hygiene, contaminated equip- ment, improper
holding, inadequate cooking and unsafe sources are all contributors to
foodborne illness
5.food safety policies
Answer a statement that lists the manner in which an establish- ment
will maintain a food safe environment. All operating procedures
1/
14
, required by the food code are developed and implemented all
employees are informed, any food establishment that receives product
after operating hurs has it delivered in a manner that doesnt create a
food safety hazard
6.HACCP (Hazard Analysis Critical Control Points)
Answer this system is used for exam- inning and managing the way in
which food is handled in a food establishment
7.CCPs (critical control points)
Answer Points of food handling most likely to be vulner- able to
hazards. Pests, time and temp, corss-contamination, cleaning and
sanitza- tion, personal hygiene. Receiving, storing, thawing, cooking,
hot holding, cooking, reheating
8.3 levels of Regulation and legislation of safety standards
Answer Federal, State, local government agencies
9.Federal(FDA)Food and drug administration
Answer USDA EPA
CDC
NMFS
OSHA
CPSC
Regulates most food processing, regulates shipping and manufacturing,
2/
14
