Prepare for your Texas Food Handlers certification with these practice questions and answers. This guide covers food safety principles, temperature danger zones, cross-contamination, and proper sanitation procedures.
Q: 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
Q: Disease causing microorganism with no odor/taste which makes it hard to detect in food
Answer: Pathogen
Q: organism living on or within another living organism and receiving food and protection from it
Answer: Parasite
Q: Germ essential to countless life processes that are too small to be seen with the human eye
Answer: Microorganisms
Q: single celled organism that reproduce in the presence or absence of oxygen
Answer: Bacteria
Q: Extremely small organism that depends on “hosts “to survive
Answer: Virus
Q: Contamination of foods by living organisms
Answer: Bio
Q: Found in such things as meat fish poultry shellfish eggs and vegetables
Answer: Bio
Q: Non chemical contaminants not caused by other living organisms
Answer: Physical (duh)
Q: An example would be a paint chip that has fallen from an old wall to soup
Answer: Physical
Q: Pesticides cleaning liquids and personal grooming products
Answer: Chemical
Q: Pest droppings
Answer: Physical
Q: Cat
Answer: Biological
Q: Bugs
Answer: Biological
Q: Meat next to veggies
Answer: Biological
Q: Cleaning chemicals left out
Answer: Chemical (duh)
Q: What conditions make it possible for pathogens to multiple to harmful levels?
Answer: Food, acidity, time, temperature, oxygen, and moisture (FAT TOM)
Q: What temperature do most bacteria stop growing at
Answer: 41*
Q: good refrigerator/ freezer temps
Answer: 39*
Q: Using heat preservation what temperature must food be heated
Answer: 250*
Q: Food can be thawed in running water at or below what temp
Answer: 70*
Q: What temp internal food
Answer: 160*
Q: What temp must hot food on display must be held?
Answer: 140*
Q: After:
Answer: Touching food or face, eating drinking or smoking, handling raw food,
Q: Before:
Answer: Starting work, touching raw food or high risk food