Lesson 1-3

The term "potentially hazardous food" refers to:

• A. Any food low in protein

• B. Any uncooked food

• C. Any food that will not be heated to 140°F

• D. Any food that will support the growth of microorganisms 

Home canned food products are allowed in commercial food establishments.

• True

• False

3. The Temperature Danger Zone is between 41°F and 140°F

• A. True

• B. False  

Within the Temperature Danger Zone, most harmful microorganisms:

• Die

• Dance

• Complain

• Reproduce rapidly  

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

• At the dimple and downward 

• At the dimple and upward

• On the temperature dial

• At the dimple and sideways

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

• When the product is used up

• The date the shellfish is harvested

• The date the product is delivered

• The date the product is catched

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

•  50°F

• 41°F

• 45°F  

• 55°F  

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

• Salmonella

• Clostridium botulinum

• Staphyloccocus aureus 

• Trichinella S

Chicken and other poultry are most likely to be contaminated with:

• Trichinella

• Salmonella

• Clostridium

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

• 45°F

• 41°F

• 38°F  

• 35°F