360 food handling course (Texas)Graded 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 Disease causing microorganism with no odor/taste which makes it hard to detect in food - Answer Pathogen organism living on or within another living organism and receiving food and protection from it - Answer Parasite Germ essential to countless life processes that are too small to be seen with the human eye - Answer Microorganisms single celled organism that reproduce in the presence or absence of oxygen - Answer Bacteria Extremely small organism that depends on "hosts "to survive - Answer Virus Contamination of foods by living organisms - Answer Bio Found in such things as meat fish poultry shellfish eggs and vegetables - Answer Bio Non chemical contaminants not caused by other living organisms - Answer Physical (duh) An example would be a paint chip that has fallen from an old wall to soup - Answer Physical Pesticides cleaning liquids and personal grooming products - Answer Chemical Pest droppings - Answer Physical Cat - Answer Biological Bugs - Answer Biological Meat next to veggies - Answer Biological Cleaning chemicals left out - Answer Chemical (duh) What conditions make it possible for pathogens to multiple to harmful levels? - Answer Food, acidity, time, temperature, oxygen, and moisture (FAT TOM) What temperature do most bacteria stop growing at - Answer 41* good refrigerator/ freezer temps - Answer 39*
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