Food Protection Course NYC Questions and Answers Already Graded A

Food Protection Course NYC Questions and Answers Already Graded A what is food any edible substance, ice, beverage or ingredient intended for use, and used or sold for, human consumption. Exception to potentially hazardous food foods with low water activity, highly acidic with pH of 4.6 or below, air-cooled hard-boiled eggs with shells intact "potentially hazardous" means Any food that will support the growth of microorganisms can you sell/use home-canned goods? no what is the temperature "danger zone" (numerically)? between 41 and 140 degrees F where microorganisms replicate foods in atmosphere packages provide ideal conditions for which microorganism? clostridium botulinum what is ready-to-eat food does not require additional heat or washing treatment what is the only way to determine whether potentially hazardous foods are out of the danger zone? thermometers three types of thermometers bi-metallic stem, thermocouple, thermistor (digital) 2 methods to calibrate bi-metallic stem thermometer boiling-point or ice-point method steps to use thermometer sanitize; measure internal product temp (entire sensing portion is inserted), wait 15 seconds until steady, clean and sanitize what must all meats have? USDA inspection stamp (located on side of carcass or on packaging - NOT to be confused with the USDA grade stamp fresh meats must be received at ____ degrees F or ___ if frozen 41; 0 appearance of raw beef should be bright to dark read, no smell appearance of raw lamb should be light red, firm, elastic, no smell appearance of raw pork should be light pink, fat white, no smell appearance of raw chicken/poultry should be white, not discolored or soft, appearance of raw fresh fish should be cold, clear/bulging eyes, bright red gills, firm and elastic flesh Smoked fish must be stored at _____ because of the risk of _____ 38 degrees F; Botulinum spores what type of cans must be removed from circulation? Cans dented on any seam, severely rusted, severely dented, leaking, or swollen must be removed from circulation does washing eggs make them safe? no. Salmonella is internal fresh eggs must be refrigerated at ___ degrees F 45 degrees F expiration date on pasteurized milk should not exceed ______. ultra-pasteurized should not exceed ______ 9 calendar days after pasteurization; 45 days from date of ultra-pasteurization places that use vacuum, modified atmosphere, or sous-vide packaging must do what? must first have permission from the NYC DOHMH dry foods should be dry (no moisture), no contamination, no rodent marks shellfish tags must be filed in order of delivery date and kept for a period of 90 days from when? when the product is used up 4 ways to store food: refrigerate, freeze, dry storage, store in ice what does FIFO stand for? first in first out. Date products so that older products are used first.