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FOOD PROTECTION COURSE LESSON 2 QUESTIONS AND ANSWERS WELL ELABORATED |UPDATED 2025

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FOOD PROTECTION COURSE LESSON 2 QUESTIONS AND ANSWERS WELL ELABORATED |UPDATED 2025

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FOOD PROTECTION COURSE
LESSON 2 QUESTIONS AND
ANSWERS WELL ELABORATED
|UPDATED 2025
Q: The term "potentially hazardous food" refers to:
A: Any food that supports the growth of harmful microorganisms ✔✔


Q: Are home-canned food products allowed in commercial food
establishments?
A: False ✔✔


Q: What is the Temperature Danger Zone?
A: Between 41°F and 140°F ✔✔


Q: What happens to harmful microorganisms within the Temperature Danger
Zone?
A: They reproduce rapidly ✔✔


Q: On a bi-metallic stem thermometer, where is the sensing area?
A: At the dimple and below ✔✔


Q: Shellfish tags must be kept in order of delivery and stored for 90 days
starting from:
A: The date the product is used up ✔✔

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  • food protection course lesson 2 questions and answ
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  • are home canned food products allowed in commercia
  • what is the temperature danger zone

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