Lesson 2 Quiz

Question 1

The term “potentially hazardous food” refers to:

Answer 1

To any food that will support the growth of micro organisms

Question 2

Home canned food products are allowed in commercial food establishments.

Answer 2

False

Question 3

The Temperature Danger Zone is between 41°F and 140°F

Answer 3

True

Question 4

Within the Temperature Danger Zone, most harmful microorganisms:

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 use is up

Question 7

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

Answer 7

45 F or below

Question 8

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

Answer 8

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 F

Question 11

Which of the following cans MUST be removed from circulation?

Answer 11

Cans with dents on the seams, no labels, rusted badly, dented badly, and leaking ends.

Question 12

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

Answer 12

A can with a dent on the seam