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Flashcards in Food Safety Deck (95)
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0

The term "potentially hazardous food" refers to:

D) Any food that will support the growth of microorganisms

1

Within the temperature danger zone most harmful microorganisms:

B) Reproduce rapidly

2

The sensing portion of a bi-metallic stem thermometer is:

A) At the dimple and downward

3

Shellfish tags must be filed in order of delivery date and kept for a period of 90 days. The 90 day period begins from:

A) When the product is used up

4

Fresh shell eggs must be refrigerated upon receipt, at ambient temperature of:

B) 41 F

5

Foods in modified atmosphere packages provide ideal conditions for the growth of:

B) Clostridium botulism

6

Chicken and poultry are most likely contaminated with:

B) Salmonella

7

Smoked fish provide ideal conditions for the growth of botulinum spores l. Therefore, this product must be stored at:

C) 38 F

8

Which of the following must be removed from circulation?

C) A can with a dent on a steam

9

All of the following are indications that fish are fresh except:

B) There is a fishy odor

10

The New York City code requires that all food items must be stored at least:

B) 6 inches from the floor

11

In order to avoid cross-contamination, raw foods in refrigerator must be stored:

A) Below cooked foods

12

The most significant threat to food safety is from:

C) Biological Hazard

13

Which of the following bacteria cause spoilage if food ?

A) Undesirable bacteria

14

Under favorable conditions bacteria can double their population every 20 to 30 minutes. Which of the following would provide favorable growth conditions for bacteria ?

C) Cooked pork stored at 80 F

15

At what temperature is rapid growth of pathogenic bacteria possible ?

B) 65 F

16

In which of the following food bacteria may grow rapidly ?

B) Low acid and neutral foods

17

Which of the following is a safe method of storing potentially hazardous foods ?

D) None of the above

18

What type of bacteria grows best between 50 - 110 F ?

A) Mesophilic bacteria

19

It may be necessary to remove foods from refrigerator during preparation and seasoning of foods. This process:

B) Must be done as rapidly as possible

20

Which of the following is true regarding water activity level ?

C) Water activity is a measure of the available water in food for biological activity

21

Which of the following statements regarding foods that have a very low water activity is true ?

D) All the above

22

Which of the following statements regarding bacteria is true ?

D) Pathogenic bacteria cause disease in man

23

Which of the following foods would likely be the most shelf stable ?

C) Instant coffee

24

Which of the following food is the least shelf stable ?

D) Fresh meats

25

Most viral food-borne disease are the result of:

B) Poor personal hygiene practice

26

A food-borne parasite found in under-cooked pork is:

B) Trichinella spiralis

27

Raw, marinated or partially cooked fish is made safe by freezing for specified times and temperatures. Which of the following time and temperature combination is recommended:

B) -31 or lower for 15 hours

28

The most popular chemical sanitizer is:

A) Chlorine

29

Food held under refrigeration must be at or below:

A) 41 F