Introduction To Food Safety

Question 0

Home canned food products are allowed in commercial food establishments…….true or false?

Answer 0

False

Question 1

The term “potentially hazardous food” refers to foods which do not support rapid growth of microorganisms…..true or false?

Answer 1

False

Question 2

The temp danger zone is between 41 and 140 degrees…..true or false?

Answer 2

True

Question 3

Within the danger zone most harmful microorganisms reproduce rapidly….true or false?

Answer 3

True

Question 4

Shellfish tags must be filed in order of delivery date and kept for a period of ______ days

Answer 4

90

Question 5

Fresh shell eggs must be refrigerated at an ambient temp of

Answer 5

45 degrees

Question 6

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

Answer 6

Clostridium botulinum micro-organism

Question 7

The recommended range of bi-metallic stem thermometer is _____

Answer 7

0 to 220 degrees

Question 8

Meat inspected by the US dept. of agriculture must a _______ stamp

Answer 8

USDA

Question 9

Chicken and other poultry 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

Safe temps for holding potentially hazardous foods are: ____ or below and ______ or above

Answer 11

41or below

140 and above

Question 12

What are four types do defective canned products that must be removed from circulation? ____,_____,_____,_____

Answer 12

Severely Rusted, severely dented, leaking, and cans with swollen ends

Question 13

Which of the following is an indication that fish is not fresh?

A) clear eyes
B) fishy odor
C) firm flesh

Answer 13

B) fishy odor