Food Protection Course Quiz 2 UPDATED ACTUAL Exam Questions and CORRECT Answers

Food Protection Course Quiz 2 UPDATED
ACTUAL Exam Questions and CORRECT
Answers
The term "potentially hazardous food" refers to: - CORRECT ANSWER - Any food that
will support the growth of microorganisms


True or false: Home canned food products are allowed in commercial food establishments. -
CORRECT ANSWER - False


True or false: The Temperature Danger Zone is between 41°F and 140°F - CORRECT
ANSWER - True


Within the Temperature Danger Zone most harmful microorganisms: - CORRECT
ANSWER - Reproduce rapidly



The sensing portion of a bi-metallic stem thermometer is: - CORRECT ANSWER - At the
dimple and downward


Shellfish tags must be filed in order of delivery date and kept for a period of 90 days. The 90-day
period begins from: - CORRECT ANSWER - When the product is used up


Fresh shell eggs must be refrigerated upon receipt, at an ambient temperature of: - CORRECT
ANSWER - 41°F


Foods in modified atmosphere packages provide ideal conditions for the growth of which
bacteria: - CORRECT ANSWER - Clostridium botulinum, which causes botulism


Chicken and other poultry are most likely to be contaminated with which bacteria: - CORRECT
ANSWER - Salmonella