Food Processing - 3rd 6wks Test

Front

A potentially hazardous food is --

Back

any food that could be considered perishable.

Front

Water freezes at _____ degrees Fahrenheit while water boils at ______ degrees Fahrenheit.

Back

32, 212

Front

True or False: Once food has been cooked, it is safe from foodborne pathogens.

Back

False

Front

True or False: You should NEVER pre-prep foods because you could introduce food-borne pathogens.

Back

False

Front

True or False: Food handlers with infected cuts on their hands must NOT handle food or utensils UNLESS properly covered.

Back

True

Front

Poor sanitation can cause _________, which is a common problem that can lead to _________.

Back

food spoilage, off-odors and flavors

Front

Which agency of the United States Department of Agriculture (USDA) is responsible for ensuring the safety of the nation's meat, poultry, and processed egg products?

Back

Food Safety and Inspection Service

Front

What is the purpose of pasteurization?

Back

To fight pathogens

Front

What must food handlers do when handling ready-to-eat food?

Back

Wear gloves

Front

Types of food preservation include:

Back

freezing, dehydrating, canning