Exam (elaborations)
TEXAS Food Handler Training Course (Complete)
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- TEXAS Food Handler Training Course
TEXAS Food Handler Training Course (Complete)
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TEXAS Food Handler Training Course (Complete)Foodborne Illness ✔️Ans - any disease caused or transmitted by eating
food that is contaminated. Contamination includes bacteria, toxins, viruses,
parasites, or any chemicals or non-biological materials that contact food.
Contamination is usually caused by poor food handling or food storage
practices.
Foodborne Illness Outbreak ✔️Ans - defined as an incident in which two or
more persons experience a similar illness resulting from the ingestion of a
common food.
Time and Temperature Control for Safety Foods (TCS) ✔️Ans - defined by
the FDA as "any food that requires time/temperature control for safety to
limit pathogenic microorganism growth or toxin formation." For foods to
remain safe, these time and temperature controls must be upheld throughout
the food process. The manager is responsible for making sure that all foods
are received, stored and prepared in the correct times and temperatures.
Ready to Eat Foods ✔️Ans - These types of food tend to be more prone to
viruses and germs. This is because they may become contaminated and never
re-heated enough to kill the germs.
Examples of "__________" foods include: ✔️Ans - Sliced meats
Fruits and vegetables
Cheese
Tuna/Chicken Salad
Hot dogs
Hard boiled eggs
Melons such as honeydew and cantaloupe
Highly Susceptible Populations (HSP) ✔️Ans - There are certain categories
of people that are at greater risk of contracting a foodborne illness. We call
these groups the
HSP include ✔️Ans - People with reduced immune systems (HIV,
chemotherapy, etc.)
The elderly
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