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
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
