Food Protection Chapter 2 Flashcards
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Food Protection Chapter 2 Flashcards

Created by
@NiftySard6198

Questions and Answers

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

Any food that will support the growth of microorganisms.

Home canned food products are allowed in commercial food establishments.

False

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

True

What happens to harmful microorganisms within the Temperature Danger Zone?

<p>Reproduce rapidly</p> Signup and view all the answers

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

<p>At the dimple and downward</p> Signup and view all the answers

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

<p>When the product is used up</p> Signup and view all the answers

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

<p>45 degrees</p> Signup and view all the answers

Which microorganism does modified atmosphere packaging create ideal conditions for?

<p>Clostridium botulinum</p> Signup and view all the answers

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

<p>Salmonella</p> Signup and view all the answers

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

<p>38 degrees</p> Signup and view all the answers

Which can must be removed from circulation?

<p>A can with a dent on a seam</p> Signup and view all the answers

Which indication is NOT a sign that fish is fresh?

<p>There is a fishy odor.</p> Signup and view all the answers

Study Notes

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.

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Description

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.

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