ScienceFood Science360 Food Handling Course (Texas)
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360 Food Handling Course (Texas)

Cruz Lee avatar Cruz Lee
25 July 2022
4.7 (114 reviews)
25 test answers

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