360 food handling course (Texas)
Correct 100%
When conducting inspections of Food establishments, the food program specialists
generally focus on specific areas - ANSWER1. Food safety practices 2. Time and
temperature control 3. HACCP 4. Prevention against contamination 5. Personal
hygiene
Non chemical contaminants not caused by other living organisms -
ANSWERPhysical (duh)
An example would be a paint chip that has fallen from an old wall to soup -
ANSWERPhysical
Pesticides cleaning liquids and personal grooming products - ANSWERChemical
Pest droppings - ANSWERPhysical
Disease causing microorganism with no odor/taste which makes it hard to detect in
food - ANSWERPathogen
organism living on or within another living organism and receiving food and
protection from it - ANSWERParasite
Germ essential to countless life processes that are too small to be seen with the
human eye - ANSWERMicroorganisms
single celled organism that reproduce in the presence or absence of oxygen -
ANSWERBacteria
Extremely small organism that depends on "hosts "to survive - ANSWERVirus
Contamination of foods by living organisms - ANSWERBio
Found in such things as meat fish poultry shellfish eggs and vegetables -
ANSWERBio
Cat - ANSWERBiological
Bugs - ANSWERBiological
Meat next to veggies - ANSWERBiological
Cleaning chemicals left out - ANSWERChemical (duh)
What conditions make it possible for pathogens to multiple to harmful levels? -
ANSWERFood, acidity, time, temperature, oxygen, and moisture (FAT TOM)
Correct 100%
When conducting inspections of Food establishments, the food program specialists
generally focus on specific areas - ANSWER1. Food safety practices 2. Time and
temperature control 3. HACCP 4. Prevention against contamination 5. Personal
hygiene
Non chemical contaminants not caused by other living organisms -
ANSWERPhysical (duh)
An example would be a paint chip that has fallen from an old wall to soup -
ANSWERPhysical
Pesticides cleaning liquids and personal grooming products - ANSWERChemical
Pest droppings - ANSWERPhysical
Disease causing microorganism with no odor/taste which makes it hard to detect in
food - ANSWERPathogen
organism living on or within another living organism and receiving food and
protection from it - ANSWERParasite
Germ essential to countless life processes that are too small to be seen with the
human eye - ANSWERMicroorganisms
single celled organism that reproduce in the presence or absence of oxygen -
ANSWERBacteria
Extremely small organism that depends on "hosts "to survive - ANSWERVirus
Contamination of foods by living organisms - ANSWERBio
Found in such things as meat fish poultry shellfish eggs and vegetables -
ANSWERBio
Cat - ANSWERBiological
Bugs - ANSWERBiological
Meat next to veggies - ANSWERBiological
Cleaning chemicals left out - ANSWERChemical (duh)
What conditions make it possible for pathogens to multiple to harmful levels? -
ANSWERFood, acidity, time, temperature, oxygen, and moisture (FAT TOM)
