Flashcards in Food Safety Deck (95)
The term "potentially hazardous food" refers to:
D) Any food that will support the growth of microorganisms
Within the temperature danger zone most harmful microorganisms:
B) Reproduce rapidly
The sensing portion of a bi-metallic stem thermometer is:
A) 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:
A) When the product is used up
Fresh shell eggs must be refrigerated upon receipt, at ambient temperature of:
B) 41 F
Foods in modified atmosphere packages provide ideal conditions for the growth of:
B) Clostridium botulism
Chicken and poultry are most likely contaminated with:
Smoked fish provide ideal conditions for the growth of botulinum spores l. Therefore, this product must be stored at:
C) 38 F
Which of the following must be removed from circulation?
C) A can with a dent on a steam
All of the following are indications that fish are fresh except:
B) There is a fishy odor
The New York City code requires that all food items must be stored at least:
B) 6 inches from the floor
In order to avoid cross-contamination, raw foods in refrigerator must be stored:
A) Below cooked foods
The most significant threat to food safety is from:
C) Biological Hazard
Which of the following bacteria cause spoilage if food ?
A) Undesirable bacteria
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
At what temperature is rapid growth of pathogenic bacteria possible ?
B) 65 F
In which of the following food bacteria may grow rapidly ?
B) Low acid and neutral foods
Which of the following is a safe method of storing potentially hazardous foods ?
D) None of the above
What type of bacteria grows best between 50 - 110 F ?
A) Mesophilic bacteria
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
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
Which of the following statements regarding foods that have a very low water activity is true ?
D) All the above
Which of the following statements regarding bacteria is true ?
D) Pathogenic bacteria cause disease in man
Which of the following foods would likely be the most shelf stable ?
C) Instant coffee
Which of the following food is the least shelf stable ?
D) Fresh meats
Most viral food-borne disease are the result of:
B) Poor personal hygiene practice
A food-borne parasite found in under-cooked pork is:
B) Trichinella spiralis
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
The most popular chemical sanitizer is: