Ch. 2 - Intro to Food Safety

Question 1

The term “potentially hazardous food” refers to:

Answer 1

Any food that will support the growth of microorganisms.

Question 2

Home canned food products are allowed in commercial food establishments.

Answer 2

False

Question 3

Temperature Danger Zone

Answer 3

41°F - 140°F

Question 4

Within the Temperature Danger Zone most harmful microorganism:

Answer 4

Reproduce rapidly

Question 5

The sensing portion of a bi-metallic stem thermometer is:

Answer 5

At the dimple and downward.

Question 6

Shellfish tags must be filed in order of delivery date and kept for a period of 90 days. The 90-day period begins from:

Answer 6

When the product is used up.

Question 7

Fresh shell eggs must be refrigerated upon receipt, at an ambient temperature of:

Answer 7

45 °F

Question 8

Foods in modified atmosphere packages provide ideal conditions for the growth of:

Answer 8

Clostridium botulinum

Question 9

Chicken and other poultry are most likely to be contaminated with:

Answer 9

Salmonella

Question 10

Smoked fish provide ideal conditions for the growth of Botulinum spores. Therefore, this product must be stored at:

Answer 10

38 degrees

Question 11

Which of the following cans MUST be removed from circulation?

Answer 11

A can with a dent on a seam

Question 12

All of the following are indications that fish is fresh except:

Answer 12

There is a fishy odor.