Sanitation & Safety Procedures Flashcards

What is the minimum internal temperature for cooking poultry to ensure safety?

Answer: 165°F (74°C)

Poultry must reach an internal temperature of 165°F (74°C) to destroy Salmonella and other pathogens.

Which pathogen is most commonly associated with improperly cooled cooked rice?

Answer: Bacillus cereus

Bacillus cereus forms heat-resistant spores that survive cooking and produce toxins in rice left at room temperature.

A food handler with a cut on their hand should:

Answer: Cover the wound with a bandage and wear a glove over it

An impermeable bandage plus a glove prevents blood and bacteria from contaminating food.

The '2-hour rule' in food safety refers to:

Answer: The maximum time TCS food can remain in the temperature danger zone

TCS food should not remain in the temperature danger zone (41°F–135°F) for more than 2 hours total.

Which sanitizing concentration is correct for chlorine-based sanitizer in a three-compartment sink?

Answer: 50–100 ppm

Chlorine sanitizer used in a three-compartment sink is effective at 50–100 ppm.

What is the correct procedure when using a probe thermometer to check multiple dishes?

Answer: Sanitize the probe between each food item

Sanitizing the probe between uses prevents cross-contamination between different food items.

Which of the following is a biological hazard in food safety?

Answer: Norovirus in oysters

Norovirus is a biological hazard; pesticides and chemicals are chemical hazards, and metal is a physical hazard.