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