Tx food handler training course
Questions With Correct Answers!!
What is food safety? - ANSWERIts the practice of eliminating harmful agents from
food, preventing food contamination and ensuring that the food is fit for consumption
High standards help to - ANSWERreduce lawsuits and criminal prosecutions caused
by poor standards, provide a cleaner work environment
Chicken hatchery, chicken farming, chicken packaging, eating chicken - ANSWERIs
not regulated by legal standards and guidelines but it must be done in a clean and
safe enviornment
CDC (Center for Disease Control) - ANSWERPoor personal hygiene, contaminated
equipment, improper holding, inadequate cooking and unsafe sources are all
contributors to foodborne illness
HACCP PLan - ANSWERfood establishments must obtain permits to operate and
must operate under this plan
Lesson 2: biohazards, foodborne illnesss and food spoilage - ANSWER...
What is a biohazard? - ANSWERA toxic or infectious agaent posing a threat to
humans or the enviornment. Bioharzards are living organisms. They need food and a
place to live. Main cause of foodobrne disease. (viruses and parasites, spoilage
bacteria, pathogenic bateria, molds and yeasts.
food safery policies - ANSWERa statement that lists the mannner in which an
establishment will maintain a food safe neviornment. All operating procedures
required by the food code are developed and implemented alll employees are
informed, any food establishment that receives prdouct after operating hurs has it
delivered in a manner that doesnt create a food safety hazard
HACCP (Hazard Analysis Critical Control Points) - ANSWERthis sstem is used for
examinning and managing the way inn which food is handled in a food establishment
CCPs (critical control points) - ANSWERPoints of food handling most likely to be
vulnerable to hazards. Pests, time and temp, corss-contamination, cleaning and
sanitzation, personal hygiene. Receiving, storing,thawing,cooking, hot hoolding,
cooking, reheating
3 levels of Regulation and legislation of safety standarads - ANSWERFederal, State,
local government agencies
Federal(FDA)Food and drug administration - ANSWERUSDA
EPA
, CDC
NMFS
OSHA
CPSC
Regulates most food processing, regulates shipping and manufacturing, issues
recalls of potentially dangerous foods, set labeling standards, publishes and updates
the food code.
State and local - ANSWERConduct inspections, give advice, enforce food safety
laws, and issue permits
Health Codes - ANSWERSale of untift food iteams, sanization of premisses and
equipment, personal gyngine, workers help and safety, actions against violations
To recieve a food permit - ANSWERRequired to pay fees, allow inspections, comply
with set standards, often operate under a HACCP plan
Inspections focused in - ANSWERfood safety practices, food flow, temp,
sanitazation, equipment, storaage, water and wastes,
Inspection Violations - ANSWERNormally the establishment has up to 10 days to
corrected detected violations. Minior violations may be granted upwards of 90 days
for correction
Documentation of establishment - ANSWERHACCP may provide the best defense of
reasonable care in any legal action
FDA - ANSWERmost important fed agency regarding to food safety
HACCP - ANSWERInspectors normally focus on conformity to this system
main purpose of inspector - ANSWERsafety
Virus - ANSWERExtremlly small and simple organisms. a virus is a parasite because
it depends on another organisms called "hosts" to survive. The hosts acts both as a
home and a supplier of food for the virus
Parasites - ANSWERDo not provided any benefits and often damage their hostes.
Termites often live in your home or in food.
Round wrms - ANSWERCause trichinosis in humans that have conumsed infected
pork
Anisakis - ANSWERCan be found in fish such as cod and herring
Flatworms - ANSWERbeef, pork, and fish tapeworms, and flukes such as liver fluke
Protozoa - ANSWERGiardia Lambia and cryptospordium parvum often infect water
Questions With Correct Answers!!
What is food safety? - ANSWERIts the practice of eliminating harmful agents from
food, preventing food contamination and ensuring that the food is fit for consumption
High standards help to - ANSWERreduce lawsuits and criminal prosecutions caused
by poor standards, provide a cleaner work environment
Chicken hatchery, chicken farming, chicken packaging, eating chicken - ANSWERIs
not regulated by legal standards and guidelines but it must be done in a clean and
safe enviornment
CDC (Center for Disease Control) - ANSWERPoor personal hygiene, contaminated
equipment, improper holding, inadequate cooking and unsafe sources are all
contributors to foodborne illness
HACCP PLan - ANSWERfood establishments must obtain permits to operate and
must operate under this plan
Lesson 2: biohazards, foodborne illnesss and food spoilage - ANSWER...
What is a biohazard? - ANSWERA toxic or infectious agaent posing a threat to
humans or the enviornment. Bioharzards are living organisms. They need food and a
place to live. Main cause of foodobrne disease. (viruses and parasites, spoilage
bacteria, pathogenic bateria, molds and yeasts.
food safery policies - ANSWERa statement that lists the mannner in which an
establishment will maintain a food safe neviornment. All operating procedures
required by the food code are developed and implemented alll employees are
informed, any food establishment that receives prdouct after operating hurs has it
delivered in a manner that doesnt create a food safety hazard
HACCP (Hazard Analysis Critical Control Points) - ANSWERthis sstem is used for
examinning and managing the way inn which food is handled in a food establishment
CCPs (critical control points) - ANSWERPoints of food handling most likely to be
vulnerable to hazards. Pests, time and temp, corss-contamination, cleaning and
sanitzation, personal hygiene. Receiving, storing,thawing,cooking, hot hoolding,
cooking, reheating
3 levels of Regulation and legislation of safety standarads - ANSWERFederal, State,
local government agencies
Federal(FDA)Food and drug administration - ANSWERUSDA
EPA
, CDC
NMFS
OSHA
CPSC
Regulates most food processing, regulates shipping and manufacturing, issues
recalls of potentially dangerous foods, set labeling standards, publishes and updates
the food code.
State and local - ANSWERConduct inspections, give advice, enforce food safety
laws, and issue permits
Health Codes - ANSWERSale of untift food iteams, sanization of premisses and
equipment, personal gyngine, workers help and safety, actions against violations
To recieve a food permit - ANSWERRequired to pay fees, allow inspections, comply
with set standards, often operate under a HACCP plan
Inspections focused in - ANSWERfood safety practices, food flow, temp,
sanitazation, equipment, storaage, water and wastes,
Inspection Violations - ANSWERNormally the establishment has up to 10 days to
corrected detected violations. Minior violations may be granted upwards of 90 days
for correction
Documentation of establishment - ANSWERHACCP may provide the best defense of
reasonable care in any legal action
FDA - ANSWERmost important fed agency regarding to food safety
HACCP - ANSWERInspectors normally focus on conformity to this system
main purpose of inspector - ANSWERsafety
Virus - ANSWERExtremlly small and simple organisms. a virus is a parasite because
it depends on another organisms called "hosts" to survive. The hosts acts both as a
home and a supplier of food for the virus
Parasites - ANSWERDo not provided any benefits and often damage their hostes.
Termites often live in your home or in food.
Round wrms - ANSWERCause trichinosis in humans that have conumsed infected
pork
Anisakis - ANSWERCan be found in fish such as cod and herring
Flatworms - ANSWERbeef, pork, and fish tapeworms, and flukes such as liver fluke
Protozoa - ANSWERGiardia Lambia and cryptospordium parvum often infect water
