360 food handling course (Texas) When conducting inspections of Food establishments, the food program specialists generally focus on specific areas - ✔✔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 - ✔✔Pathogen organism living on or within another living organism and receiving food and protection from it - ✔✔Parasite Germ essential to countless life processes that are too small to be seen with the human eye - ✔✔Microorganisms single celled organism that reproduce in the presence or absence of oxygen - ✔✔Bacteria Extremely small organism that depends on "hosts "to survive - ✔✔Virus Contamination of foods by living organisms - ✔✔Bio Found in such things as meat fish poultry shellfish eggs and vegetables - ✔✔Bio Non chemical contaminants not caused by other living organisms - ✔✔Physical (duh) An example would be a paint chip that has fallen from an old wall to soup - ✔✔Physical Pesticides cleaning liquids and personal grooming products - ✔✔Chemical Pest droppings - ✔✔Physical Cat - ✔✔Biological Bugs - ✔✔Biological Meat next to veggies - ✔✔Biological Cleaning chemicals left out - ✔✔Chemical (duh) What conditions make it possible for pathogens to multiple to harmful levels? - ✔✔Food, acidity, time, temperature, oxygen, and moisture (FAT TOM) What temperature do most bacteria stop growing at - ✔✔41*
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