Food Protection Final Course Exam | Questions and
Answers with Verified Solutions | Latest Update 2026
Question: Inspectors must be given access to XX areas of the food establishment during an
inspection.
Answer:
all
Question: Food is...
Answer:
any edible substance, ice, beverage, or ingredient intended for use and used or sold for human
consumption.
Question: Potentially Hazardous Food (PHF) refers to foods which
Answer:
support rapid growth of microorganisms.
Question: Potentially Hazardous Foods are
Answer:
all raw and cooked meats, poultry, milk and milk products, fish,
shellfish, tofu, cooked rice, pasta, beans, potatoes, cut leafy greens, cut tomatoes and melons, garlic
in
oil etc. (Exceptions: Air-cooled hard-boiled eggs with intact shell, beef jerky, cheese pizza, crispy
bacon)
Question: Temperature Danger Zone is between
Answer:
41 degreesF and 140 degreesF
Question: 3 Types of Thermometers
Answer:
Bi-metallic stem (range from 0 degreesF to 220 degreesF), thermocouple, and thermistor
(digital). The use of glass thermometers in a food establishment is prohibited by law.
, Question: All meat must have a
Answer:
USDA inspection stamp
Question: Raw shell eggs must be stored at a minimum temperature of
Answer:
45 degreesF
Question: Smoked fish must be held at
Answer:
38 degreesF or below
Question: Why must smoked fish must be held at 38 degreesF or below? (what bacteria)
Answer:
the bacteria Clostridium
botulinum
Question: All refrigerated food must be held at or below... (except XX)
Answer:
41 degreesF (except raw shell eggs 45 degreesF or below
and smoked fish 38 degreesF or below)
Question: Shellfish must be received with the shellfish tags. These tags must be kept on file for at
least XX days
after the product is XX
Answer:
90 days after the product is used up
Question: Milk and milk products must be pasteurized with sell-by dates of XX days or
ultra-pasteurized with sell-
by dates of XX days.
Answer:
pasteurized = 9 days; ultra-pasteurized = 45 days
Answers with Verified Solutions | Latest Update 2026
Question: Inspectors must be given access to XX areas of the food establishment during an
inspection.
Answer:
all
Question: Food is...
Answer:
any edible substance, ice, beverage, or ingredient intended for use and used or sold for human
consumption.
Question: Potentially Hazardous Food (PHF) refers to foods which
Answer:
support rapid growth of microorganisms.
Question: Potentially Hazardous Foods are
Answer:
all raw and cooked meats, poultry, milk and milk products, fish,
shellfish, tofu, cooked rice, pasta, beans, potatoes, cut leafy greens, cut tomatoes and melons, garlic
in
oil etc. (Exceptions: Air-cooled hard-boiled eggs with intact shell, beef jerky, cheese pizza, crispy
bacon)
Question: Temperature Danger Zone is between
Answer:
41 degreesF and 140 degreesF
Question: 3 Types of Thermometers
Answer:
Bi-metallic stem (range from 0 degreesF to 220 degreesF), thermocouple, and thermistor
(digital). The use of glass thermometers in a food establishment is prohibited by law.
, Question: All meat must have a
Answer:
USDA inspection stamp
Question: Raw shell eggs must be stored at a minimum temperature of
Answer:
45 degreesF
Question: Smoked fish must be held at
Answer:
38 degreesF or below
Question: Why must smoked fish must be held at 38 degreesF or below? (what bacteria)
Answer:
the bacteria Clostridium
botulinum
Question: All refrigerated food must be held at or below... (except XX)
Answer:
41 degreesF (except raw shell eggs 45 degreesF or below
and smoked fish 38 degreesF or below)
Question: Shellfish must be received with the shellfish tags. These tags must be kept on file for at
least XX days
after the product is XX
Answer:
90 days after the product is used up
Question: Milk and milk products must be pasteurized with sell-by dates of XX days or
ultra-pasteurized with sell-
by dates of XX days.
Answer:
pasteurized = 9 days; ultra-pasteurized = 45 days
