Intro to Microbiology

Intro to Micro 1

100

The term "potentially hazardous food" refers to foods which do not support rapid growth of microorganisms. True or False?

False

200

Home canned food products are allowed in commercial food establishments. True or False?

False

300

The Temperature Danger Zone is between 41 and 140 degrees Fahrenheit. True or False?

True

400

Within the Temperature Danger Zone, most harmful microorganisms reproduce rapidly. True or False?

True

500

Shellfish tags must be filed in order of delivery date and kept for a period of _____ days.

90

Intro to Micro 2

100

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

45 degrees Fahrenheit

200

Foods in modified Atmosphere Packages provide ideal conditions for the growth of:

Clostridium botulinum

300

The recommended range of bi-metallic stem thermometer is:

0-220

400

Meat inspected by the U.S. Dept. of Agriculture must have a ___________________stamp.

USDA

500

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

Salmonella

Intro to Micro 3

100

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

38 degrees Fahrenheit

200

Safe temperatures for holding potentially hazardous foods are:

41 degrees Fahrenheit or below and 140 Degrees Fahrenheit or above

300

What are four types of defective canned products that must be removed from circulation?

Severely rusted, swollen, dented at the seam, severely dented in the body, leaky, home, unlabeled

400

Which of the following is an indication that fish is not fresh?

Clear eyes

Fishy odor

Firm Flesh

Fishy odor