TEXAS Food Handler Training Course; Q’s & A’s
100% Solved
Foodborne Illness ✔✔any disease caused or transmitted by eating food that is
contaminated.
Contamination includes bacteria, toxins, viruses, parasites, or any chemicals or
non-biological
materials that contact food. Contamination is usually caused by poor food
handling or food
storage practices.
Foodborne Illness Outbreak ✔✔defined as an incident in which two or more
persons experience
a similar illness resulting from the ingestion of a common food.
Time and Temperature Control for Safety Foods (TCS) ✔✔defined by the FDA as
"any food that
requires time/temperature control for safety to limit pathogenic microorganism
growth or toxin
formation." For foods to remain safe, these time and temperature controls must
be upheld
throughout the food process. The manager is responsible for making sure that
all foods are
received, stored and prepared in the correct times and temperatures.
, TEXAS Food Handler Training Course; Q’s & A’s
100% Solved
Ready to Eat Foods ✔✔These types of food tend to be more prone to viruses
and germs. This is
because they may become contaminated and never re-heated enough to kill the
germs.
Examples of "__________" foods include: ✔✔Sliced meats
Fruits and vegetables
Cheese
Tuna/Chicken Salad
Hot dogs
Hard boiled eggs
Melons such as honeydew and cantaloupe
Highly Susceptible Populations (HSP) ✔✔There are certain categories of people
that are at
greater risk of contracting a foodborne illness. We call these groups the
HSP include ✔✔People with reduced immune systems (HIV, chemotherapy, etc.)
The elderly
Children
Women who are pregnant
100% Solved
Foodborne Illness ✔✔any disease caused or transmitted by eating food that is
contaminated.
Contamination includes bacteria, toxins, viruses, parasites, or any chemicals or
non-biological
materials that contact food. Contamination is usually caused by poor food
handling or food
storage practices.
Foodborne Illness Outbreak ✔✔defined as an incident in which two or more
persons experience
a similar illness resulting from the ingestion of a common food.
Time and Temperature Control for Safety Foods (TCS) ✔✔defined by the FDA as
"any food that
requires time/temperature control for safety to limit pathogenic microorganism
growth or toxin
formation." For foods to remain safe, these time and temperature controls must
be upheld
throughout the food process. The manager is responsible for making sure that
all foods are
received, stored and prepared in the correct times and temperatures.
, TEXAS Food Handler Training Course; Q’s & A’s
100% Solved
Ready to Eat Foods ✔✔These types of food tend to be more prone to viruses
and germs. This is
because they may become contaminated and never re-heated enough to kill the
germs.
Examples of "__________" foods include: ✔✔Sliced meats
Fruits and vegetables
Cheese
Tuna/Chicken Salad
Hot dogs
Hard boiled eggs
Melons such as honeydew and cantaloupe
Highly Susceptible Populations (HSP) ✔✔There are certain categories of people
that are at
greater risk of contracting a foodborne illness. We call these groups the
HSP include ✔✔People with reduced immune systems (HIV, chemotherapy, etc.)
The elderly
Children
Women who are pregnant
