Food Protection Chapter 2 Quiz & Flashcards on Poultry Contamination

What does the term 'potentially hazardous food' refer to?

Home canned food products are allowed in commercial food establishments.

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

What happens to harmful microorganisms within the Temperature Danger Zone?

Where is the sensing portion of a bi-metallic stem thermometer located?

When does the 90-day period for filing shellfish tags begin?

At what ambient temperature must fresh shell eggs be refrigerated upon receipt?

Which microorganism does modified atmosphere packaging create ideal conditions for?

Which bacterium are chicken and other poultry most likely to be contaminated with?

At what temperature must smoked fish be stored to prevent growth of Botulinum spores?

Which can must be removed from circulation?

Which indication is NOT a sign that fish is fresh?

Food Protection Key Concepts

"Potentially hazardous food" supports microorganism growth, posing health risks.
Home canned food is prohibited in commercial establishments to prevent food safety hazards.
The Temperature Danger Zone for food safety is between 41°F and 140°F, where bacteria thrive.
In this temperature range, harmful microorganisms can reproduce quickly, increasing the risk of foodborne illness.

Thermometer and Food Storage Facts

The sensing portion of a bi-metallic stem thermometer is located at the dimple, ensuring accurate temperature readings.
Shellfish tags must be organized by delivery date and retained for 90 days from the date the product is consumed.
Fresh shell eggs must be received and stored at a maximum ambient temperature of 45°F to maintain safety.

Food Safety Risks and Conditions

Modified atmosphere packaging of foods creates conditions favorable for the growth of Clostridium botulinum, a dangerous toxin producer.
Chicken and poultry are commonly contaminated with Salmonella, necessitating careful handling and cooking.
Smoked fish products must be kept at a temperature of 38°F to inhibit the growth of Botulinum spores.

Canned Food Safety

Canned goods with dents on seams are unsafe and must be removed from circulation to prevent potential contamination.
Indications that fish has gone bad include a strong fishy odor, which is a sign of spoilage. Fresh fish should not have this odor.

Test your knowledge on food safety concepts with these flashcards from Chapter 2 of Food Protection. Learn about potentially hazardous foods, the Temperature Danger Zone, and important safety regulations. Ideal for those preparing for food safety certification or training.