360 food handling course (Texas) Updated Latest 2024

1. When conducting inspections of Food establishments, the food program specialists generally focus on specific areas ANS 1. Food safety practices 2. Time and temperature control 3. HACCP 4. Prevention against contamination 5. Personal hygiene 2. Disease causing microorganism with no odor/taste which makes it hard to detect in food ANS Pathogen 3. organism living on or within another living organism and receiving food and protection from it ANS Parasite 4. Germ essential to countless life processes that are too small to be seen with the human eye ANS Microorganisms 5. single celled organism that reproduce in the presence or absence of oxy- gen ANS Bacteria 6. Extremely small organism that depends on "hosts "to survive ANS Virus 7. Contamination of foods by living organisms ANS Bio 8. Found in such things as meat fish poultry shellfish eggs and vegetables ANS Bio 9. Non chemical contaminants not caused by other living organisms ANS Physical (duh) 10. An example would be a paint chip that has fallen from an old wall to soup ANS Physical