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  • FOOD PROTECTION COURSE
  • FOOD PROTECTION COURSE
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Food Protection Course Actual Test Questions With Complete Answer Key

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2026/2027 Written for academic year
Institution FOOD PROTECTION COURSE
Course FOOD PROTECTION COURSE
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Food Protection Course Actual Test Questions With Complete Answer Key

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FOOD PROTECTION COURSE ACTUAL TEST
QUESTIONS WITH COMPLETE ANSWER
KEY

●● All supervisors of a food service establishment must have a
_________
Answer: Food Protection Certificate


●● Definition of 'food'
Answer: Any edible substance, ice, beverage or ingredient used/sold for
human consumption


●● Potentially Hazardous Foods (PHFs) are
Answer: Foods that support rapid growth of microorganisms


●● Examples of PHFs
Answer: raw and cooked meats, poultry, milk, milk products, fish,
shellfish, tofu, cooked rice, pasta, beans, potatoes, garlic in oil


●● The temperature danger zone is
Answer: 41 F to 140 F

, ●● Thermocouple
Answer: Type of thermometer.


●● Thermistor
Answer: Type of thermometer.


●● Bimetallic stem
Answer: Type of thermometer. Insert up to dimple in stem. Range 0 F -
220 F


●● USDA Inspection stamp
Answer: Required stamp for meat inspected by USDA


●● Smoked fish holding temperature
Answer: 38 F or below


●● Above 38 F, what bacteria grows on smoked fish
Answer: Clostridium botulinum (botulism)


●● Shellfish tags
Answer: Must be kept on file for 90 days after product is used

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