Food Protection Course - Lesson 6 Quiz
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Raw, marinated, or partially cooked fish is made safe by freezing for specified times and temperatures. Which of the following time and temperature combination is recommended?
-31°F or lower for 15 hours
The most popular chemical sanitizer is
chlorine
Most viral food-borne diseases are the result of
poor personal hygiene practice
The reason for refrigerating potentially hazardous foods is to
slow the growth of bacteria
A food-borne parasite found in under-cooked pork is
Trichinella spiralis
Food held under refrigeration must be at or below
41°F
Heat is effective in destroying microorganisms when the following factors are considered
time and temperature
