TX Food Handler Certification
Why food safety is so important? -correct answer-To avoiding food contamination and
outbreaks, to make sure that the food preparation, transport and storage were done
properly
Where food safety legislation applies? -correct answer-Food premises
Federal legislation -correct answer-Take care of foods and drugs, alteration, colouring and
bacterial standars
Provincial legislation -correct answer-Take care of condition and safety under which food in
held, prepared and server to the public
Municipal legislation -correct answer-Take care of licensing, garbage control, sewage
disposal, building standard and zoning
Responsibilities of food premise owners and operators -correct answer-Keep the food safe
such as cleaning, wearing cleaning outer garments and safe environment
Benefits of following safe food handling practices -correct answer-Customers went places
with safe food, no need to spend money on lawsuits, lower insurance costs, happier
customers and not wasting money by throwing food away .
Common symptoms of food borne illness -correct answer-Stomach cramps, nausea,
diarrhea, vomiting, fever and headache.
When foodborne illness is food poisoning? -correct answer-Cause by chemicals such as
cleanser or even sulphites or monosodium glutamate (MSG)
3 Types of chemical food poisoning -correct answer-Metal (dissolved metal in food),
Intentional additives (products to add color, thicken, firm or preserve food) and Incidental
additives (poisonous chemical such as insecticides, rodenticides or cleaning chemicals)
Dangers and types of physical hazards in food -correct answer-Dirt, hair, nails, bits of metal.
These. can cause from small cuts to chocking
The impact of foodborne illness on people and businesses -correct answer-Medical costs,
investigation costs, loss of productivity, sicking people missing work, legal and insurance
costs
Microorganisms that can be good for us -correct answer-Yeast (used to make bread and
produce alcohol), Bacteria (used to help us digest food) and Mould (used to ripens and
flavours cheese such as blue cheese)
Types of pathogenic microorganisms that causes food borne illness -correct answer-Viruses,
parasites, yeasts, mould and bacteria
, What`s similar and what`s different about pathogens? -correct answer-Viruses (the most
common way is from human hands) and Parasites (contaminated water) don`t grow in food.
Yeasts (need moisture and sugar), mould (colonies are fuzzy) and bacterias (good:
lactobacillus and harmful: salmonella - raw poulty and eggs; E. Colli - under cooked meat
and water)
Sources of microorganisms -correct answer-Proteins such as fish, poultry. Dairy, foods at 4°C
to 60°C temperature, contaminated water, human hands, cross-contamination.
Foodborne illnesses pathogenic can causes -correct answer-Hepatitis A, avian flu, rotavirus,
toxins, salmonella, E. Colli and botulinum
Symptoms of foodborne illnesses -correct answer-Nausea, headache, stomach pain,
diarrhea, muscle weakness, vomiting, dizziness and even death.
Why some kinds of food contamination are more likely than others to make people sick? -
correct answer-Because they have potentially hazardous (moist foods, pH above 4.5, dairy
products, meat, fish, poultry, eggs and some raw fruits and vegetables.
Why are some people more likely to get sick than others? -correct answer-They are part of
the risk group: young children, elderly, pregnant and weak immune system people, also the
amount of pathogen in food, type of microorganism (protozoa are more likely to cause
illness)
How carries can transfer microorganisms to food? -correct answer-Basically through hands
and cross-contamination (pass from one type of food to another)
What bacteria needs in order to grow up? -correct answer-Foods at 4°C to 60°C
temperature, oxygen or lack of it, pH above 4.5, moisture and protein.
What makes a food potentially hazardous? -correct answer-Moist foods, pH above 4.5, dairy,
meat, fish, poultry, eggs, raw fruits and vegetables.
When do you need to recalibrate your probe thermometer? -correct answer-After an
extreme temperature fall and If it`s has been dropped.
How do you recalibrate your probe thermometer? -correct answer-1- Mix a 50/50 of crushed
ice and water in a container. The temperature should be always 0°C 2- Set the probe
thermometer in the mixture and be sure it isn`t touching sides or bottom and wait until the
needle stops moving. If it`s not 0°C must be adjusted.
3- Adjust and keep the thermometer int the mixture to make sure it`s accurate.
The correct temperature to store frozen and refrigerated foods -correct answer-Frozen must
be -18°C and refrigerated must be kept at 4°C or lower.
Safe methods to thawing foods -correct answer-In the refrigerator at 4°C (it takes 10h/kg), in
a sink with cold running water, as part of a continuous cooking process or in the microwave.
Why food safety is so important? -correct answer-To avoiding food contamination and
outbreaks, to make sure that the food preparation, transport and storage were done
properly
Where food safety legislation applies? -correct answer-Food premises
Federal legislation -correct answer-Take care of foods and drugs, alteration, colouring and
bacterial standars
Provincial legislation -correct answer-Take care of condition and safety under which food in
held, prepared and server to the public
Municipal legislation -correct answer-Take care of licensing, garbage control, sewage
disposal, building standard and zoning
Responsibilities of food premise owners and operators -correct answer-Keep the food safe
such as cleaning, wearing cleaning outer garments and safe environment
Benefits of following safe food handling practices -correct answer-Customers went places
with safe food, no need to spend money on lawsuits, lower insurance costs, happier
customers and not wasting money by throwing food away .
Common symptoms of food borne illness -correct answer-Stomach cramps, nausea,
diarrhea, vomiting, fever and headache.
When foodborne illness is food poisoning? -correct answer-Cause by chemicals such as
cleanser or even sulphites or monosodium glutamate (MSG)
3 Types of chemical food poisoning -correct answer-Metal (dissolved metal in food),
Intentional additives (products to add color, thicken, firm or preserve food) and Incidental
additives (poisonous chemical such as insecticides, rodenticides or cleaning chemicals)
Dangers and types of physical hazards in food -correct answer-Dirt, hair, nails, bits of metal.
These. can cause from small cuts to chocking
The impact of foodborne illness on people and businesses -correct answer-Medical costs,
investigation costs, loss of productivity, sicking people missing work, legal and insurance
costs
Microorganisms that can be good for us -correct answer-Yeast (used to make bread and
produce alcohol), Bacteria (used to help us digest food) and Mould (used to ripens and
flavours cheese such as blue cheese)
Types of pathogenic microorganisms that causes food borne illness -correct answer-Viruses,
parasites, yeasts, mould and bacteria
, What`s similar and what`s different about pathogens? -correct answer-Viruses (the most
common way is from human hands) and Parasites (contaminated water) don`t grow in food.
Yeasts (need moisture and sugar), mould (colonies are fuzzy) and bacterias (good:
lactobacillus and harmful: salmonella - raw poulty and eggs; E. Colli - under cooked meat
and water)
Sources of microorganisms -correct answer-Proteins such as fish, poultry. Dairy, foods at 4°C
to 60°C temperature, contaminated water, human hands, cross-contamination.
Foodborne illnesses pathogenic can causes -correct answer-Hepatitis A, avian flu, rotavirus,
toxins, salmonella, E. Colli and botulinum
Symptoms of foodborne illnesses -correct answer-Nausea, headache, stomach pain,
diarrhea, muscle weakness, vomiting, dizziness and even death.
Why some kinds of food contamination are more likely than others to make people sick? -
correct answer-Because they have potentially hazardous (moist foods, pH above 4.5, dairy
products, meat, fish, poultry, eggs and some raw fruits and vegetables.
Why are some people more likely to get sick than others? -correct answer-They are part of
the risk group: young children, elderly, pregnant and weak immune system people, also the
amount of pathogen in food, type of microorganism (protozoa are more likely to cause
illness)
How carries can transfer microorganisms to food? -correct answer-Basically through hands
and cross-contamination (pass from one type of food to another)
What bacteria needs in order to grow up? -correct answer-Foods at 4°C to 60°C
temperature, oxygen or lack of it, pH above 4.5, moisture and protein.
What makes a food potentially hazardous? -correct answer-Moist foods, pH above 4.5, dairy,
meat, fish, poultry, eggs, raw fruits and vegetables.
When do you need to recalibrate your probe thermometer? -correct answer-After an
extreme temperature fall and If it`s has been dropped.
How do you recalibrate your probe thermometer? -correct answer-1- Mix a 50/50 of crushed
ice and water in a container. The temperature should be always 0°C 2- Set the probe
thermometer in the mixture and be sure it isn`t touching sides or bottom and wait until the
needle stops moving. If it`s not 0°C must be adjusted.
3- Adjust and keep the thermometer int the mixture to make sure it`s accurate.
The correct temperature to store frozen and refrigerated foods -correct answer-Frozen must
be -18°C and refrigerated must be kept at 4°C or lower.
Safe methods to thawing foods -correct answer-In the refrigerator at 4°C (it takes 10h/kg), in
a sink with cold running water, as part of a continuous cooking process or in the microwave.
