TEXAS FOOD HANDLERS ACTUAL TESTED QUESTIONS AND
ANSWERS GUARANTEE A+
✔✔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
✔✔ 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
ANSWERS GUARANTEE A+
✔✔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
✔✔ 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
