©THEBRIGHT 2024/2025 ALL RIGHTS RESERVED.
Tx food handler Training course Exam
Questions And Answers 100% Guaranteed
Pass.
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
High standards help to - Answer✔reduce lawsuits and criminal prosecutions caused by poor
standards, provide a cleaner work environment
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 enviornment
CDC (Center for Disease Control) - Answer✔Poor personal hygiene, contaminated equipment,
improper holding, inadequate cooking and unsafe sources are all contributors to foodborne
illness
food safery policies - Answer✔a 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) - Answer✔this sstem is used for examinning
and managing the way inn which food is handled in a food establishment
CCPs (critical control points) - Answer✔Points 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 - Answer✔Federal, State, local
government agencies
Federal(FDA)Food and drug administration - Answer✔USDA
EPA
1|Page
, ©THEBRIGHT 2024/2025 ALL RIGHTS RESERVED.
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 - Answer✔Conduct inspections, give advice, enforce food safety laws, and issue
permits
Health Codes - Answer✔Sale of untift food iteams, sanization of premisses and equipment,
personal gyngine, workers help and safety, actions against violations
To recieve a food permit - Answer✔Required to pay fees, allow inspections, comply with set
standards, often operate under a HACCP plan
Inspections focused in - Answer✔food safety practices, food flow, temp, sanitazation,
equipment, storaage, water and wastes,
Inspection Violations - Answer✔Normally 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 - Answer✔HACCP may provide the best defense of reasonable
care in any legal action
FDA - Answer✔most important fed agency regarding to food safety
HACCP - Answer✔Inspectors normally focus on conformity to this system
main purpose of inspector - Answer✔safety
HACCP PLan - Answer✔food 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? - Answer✔A 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.
Virus - Answer✔Extremlly 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
2|Page
Tx food handler Training course Exam
Questions And Answers 100% Guaranteed
Pass.
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
High standards help to - Answer✔reduce lawsuits and criminal prosecutions caused by poor
standards, provide a cleaner work environment
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 enviornment
CDC (Center for Disease Control) - Answer✔Poor personal hygiene, contaminated equipment,
improper holding, inadequate cooking and unsafe sources are all contributors to foodborne
illness
food safery policies - Answer✔a 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) - Answer✔this sstem is used for examinning
and managing the way inn which food is handled in a food establishment
CCPs (critical control points) - Answer✔Points 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 - Answer✔Federal, State, local
government agencies
Federal(FDA)Food and drug administration - Answer✔USDA
EPA
1|Page
, ©THEBRIGHT 2024/2025 ALL RIGHTS RESERVED.
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 - Answer✔Conduct inspections, give advice, enforce food safety laws, and issue
permits
Health Codes - Answer✔Sale of untift food iteams, sanization of premisses and equipment,
personal gyngine, workers help and safety, actions against violations
To recieve a food permit - Answer✔Required to pay fees, allow inspections, comply with set
standards, often operate under a HACCP plan
Inspections focused in - Answer✔food safety practices, food flow, temp, sanitazation,
equipment, storaage, water and wastes,
Inspection Violations - Answer✔Normally 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 - Answer✔HACCP may provide the best defense of reasonable
care in any legal action
FDA - Answer✔most important fed agency regarding to food safety
HACCP - Answer✔Inspectors normally focus on conformity to this system
main purpose of inspector - Answer✔safety
HACCP PLan - Answer✔food 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? - Answer✔A 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.
Virus - Answer✔Extremlly 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
2|Page
