Food and Nutrition > QUESTIONS & ANSWERS > 360 food handling course (Texas) questions and answers already graded A (All)

360 food handling course (Texas) questions and answers already graded A

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360 food handling course (Texas) questions and answers already graded A When conducting inspections of Food establishments, the food program specialists generally focus on specific areas ✔✔1. F... ood safety practices 2. Time and temperature control 3. HACCP 4. Prevention against contamination 5. Personal hygiene Disease causing microorganism with no odor/taste which makes it hard to detect in food ✔✔Pathogen organism living on or within another living organism and receiving food and protection from it ✔✔Parasite Germ essential to countless life processes that are too small to be seen with the human eye ✔✔Microorganisms single celled organism that reproduce in the presence or absence of oxygen ✔✔Bacteria Extremely small organism that depends on "hosts "to survive ✔✔Virus Contamination of foods by living organisms ✔✔Bio Found in such things as meat fish poultry shellfish eggs and vegetables ✔✔Bio Non chemical contaminants not caused by other living organisms ✔✔Physical (duh) An example would be a paint chip that has fallen from an old wall to soup ✔✔Physical Pesticides cleaning liquids and personal grooming products ✔✔Chemical Pest droppings ✔✔Physical Cat ✔✔Biological Bugs ✔✔Biological Meat next to veggies ✔✔Biological Cleaning chemicals left out ✔✔Chemical (duh) What conditions make it possible for pathogens to multiple to harmful levels? ✔✔Food, acidity, time, temperature, oxygen, and moisture (FAT TOM) What temperature do most bacteria stop growing at ✔✔41* good refrigerator/ freezer temps ✔✔39* Using heat preservation what temperature must food be heated ✔✔250* Food can be thawed in running water at or below what temp ✔✔70* What temp internal food ✔✔160* What temp must hot food on display must be held? ✔✔140* After: ✔✔Touching food or face, eating drinking or smoking, handling raw food, Before: ✔✔Starting work, touching raw food or high risk food [Show More]

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