Question

Question 1

The term “potentially hazardous food” refers to:

Answer 1

Any food that will support the growth of micro organisms.

Question 2

Home canned food products are allowed in commercial food establishments.

Answer 2

Allowed in commercial food establishment.

Question 3

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

Answer 3

41F and 35F

Question 4

Within the Temperature Danger Zone most harmful microorganism:

Answer 4

Produce rapidly

Question 5

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

Answer 5

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

The moment it is filled for delivery.

Question 7

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

Answer 7

7 degrees C, 45 F, or below.

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 F

Question 11

Which of the following cans MUST be removed from circulation?

Answer 11

Can with dents on the seam, no labels, badly rusted, badly dented, leaking, and swollen ends.

Question 12

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

Answer 12

A strong fishy odor.