360 food handling course (Texas)
When conducting inspections of Food establishments, the food program specialists generally
focus on specific areas - ✔✔1. Food safety practices 2. Time and temperature control 3. HACCP
...
360 food handling course (Texas)
When conducting inspections of Food establishments, the food program specialists generally
focus on specific areas - ✔✔1. Food 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
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