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TEXAS FOOD MANAGER PRACTICE EXAM/ TEXAS FOOD MANAGER STUDY GUIDE RECENT VERSION 2024 ALL 300 QUESTIONS AND CORRECT ANSWERS/ BEST GRADED A+$29.99
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Page 1 of 60 TEXAS FOOD MANAGER PRACTICE EXAM/ TEXAS FOOD MANAGER STUDY G UIDE RECENT VERSION 2024 ALL 300 QUESTIONS AND CORRECT ANSWERS/ BEST GRADED A + Physical contamination contamination of food with foreign objects such as glass, metal, or wood which may cause injury or discomfort Chemical contamination When chemicals such as cleaning soaps, bleach, etc. are present in a food item. anaphylactic reaction severe reaction occurring immediat ely after exposure to a food characterized by respiratory distress and vascular collapse food allergy a condition in which the bo dy's immune system reacts to substances in some foods Page 2 of 60 E. coli (Top 5) bacterial infection Bloddy diarrhea and kidney failure raw or undercooked ground beef., lettuce, spinach Staphylococcal food poisoning Most common bacteria intoxication Leave too long at room temperature Staphylococcus aureus Nausea vomiting Human conta ct, hygiene (picking nose) More than pH 4.2 and Aw 0.88 Butter and cheese apron Used in food preparation area Hair restraint Not required for all employees. Required for food handlers. cross -contamination Page 3 of 60 the spreading of pathogens from one food to another water activity (Aw) amount of moisture available in food for pathogen growth Bacteria like to grow between 0.95 and 0.99 Shigellosis (Top 5) Bacteria - shigella Bare hand contact Dysentary acute illness An illness develops rapidly and produces symptoms quickly afte r infection. Foodborne disease outbreak two or more cases of a similar illness as a result of eating a common food Page 4 of 60 utensil Food contact implement or container used in storage, preparation, transportation, dispensing, sale or service of food. Gloves and thermostats are included. Biological contamination When spoilage organisms, pathogenic organisms, or toxins are present in a food item. contamination Whenever a food item has an agent within i t that may be harmful to human health. Contaminants may be biological, physical or chemical. National advisory committee on microbiol ogical criteria for food Came up with the HACCP principles Part of USDA FSIS
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