360 FOOD HANDLING COURSE
(TEXAS)/40 QUESTIONS AND
ANSWERS (A+)
When conducting inspections of Food establishments,
the food program specialists generally focus on specific
areas - √Answer :1. Food safety practices 2. Time and
temperature control 3. HACCP 4. Prevention against
contamination 5. Personal hygiene
Quiz :Disease causing microorganism with no odor/taste
which makes it hard to detect in food -
√Answer :Pathogen
Quiz :organism living on or within another living
organism and receiving food and protection from it -
√Answer :Parasite
Quiz :Germ essential to countless life processes that
are too small to be seen with the human eye -
√Answer :Microorganisms
Quiz :single celled organism that reproduce in the
presence or absence of oxygen - √Answer :Bacteria
Quiz :Extremely small organism that depends on "hosts
"to survive - √Answer :Virus
Quiz :Contamination of foods by living organisms -
√Answer :Bio
, Quiz :Found in such things as meat fish poultry shellfish
eggs and vegetables - √Answer :Bio
Quiz :Non chemical contaminants not caused by other
living organisms - √Answer :Physical (duh)
Quiz :An example would be a paint chip that has fallen
from an old wall to soup - √Answer :Physical
Quiz :Pesticides cleaning liquids and personal grooming
products - √Answer :Chemical
Quiz :Pest droppings - √Answer :Physical
Quiz :Cat - √Answer :Biological
Quiz :Bugs - √Answer :Biological
Quiz :Meat next to veggies - √Answer :Biological
Quiz :Cleaning chemicals left out - √Answer :Chemical
(duh)
Quiz :What conditions make it possible for pathogens to
multiple to harmful levels? - √Answer :Food, acidity,
time, temperature, oxygen, and moisture (FAT TOM)
Quiz :What temperature do most bacteria stop growing
at - √Answer :41*
Quiz :good refrigerator/ freezer temps - √Answer :39*
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