H 17 GRADE A Q&A
A "use by" date indicates
the last day that a product can be safely consumed.
the last day the product is likely to be at peak flavor and quality.
the last day that a store can sell a product.
the day when significant deterioration has already occurred. - (correct answer)the last
day the product is likely to be at peak flavor and quality.
Pasteurization of milk or eggs involves the use of
chemicals
antibiotics
heat
high pressure - (correct answer)heat
Wiping a soiled counter with a cloth, then wiping a cutting board with the same cloth is
an example of
critical control points
cross-contamination
HACCP
the danger zone - (correct answer)cross-contamination
The temperature range between ______ and _______ supports the most rapid bacterial
growth.
0 F; 65 F
A "use by" date indicates
the last day that a product can be safely consumed.
the last day the product is likely to be at peak flavor and quality.
the last day that a store can sell a product.
the day when significant deterioration has already occurred. - (correct answer)the last
day the product is likely to be at peak flavor and quality.
Pasteurization of milk or eggs involves the use of
chemicals
antibiotics
heat
high pressure - (correct answer)heat
Wiping a soiled counter with a cloth, then wiping a cutting board with the same cloth is
an example of
critical control points
cross-contamination
HACCP
the danger zone - (correct answer)cross-contamination
The temperature range between ______ and _______ supports the most rapid bacterial
growth.
0 F; 65 F
