Sanitation & Safety Procedures Flashcards

When receiving a shipment of fresh fish, which temperature should be rejected?

Answer: 50°F (10°C)

Fresh fish must be received at 41°F (5°C) or below; 50°F indicates improper cold-chain management.

FIFO in a food storage context stands for:

Answer: First In, First Out

FIFO ensures older stock is used before newer stock, reducing spoilage and food safety risks.

A Material Safety Data Sheet (SDS) for a chemical cleaner must be:

Answer: Available to all employees at all times

OSHA requires SDS documents to be readily accessible to employees who may be exposed to the chemical.

Which practice helps prevent cross-contamination when storing raw proteins?

Answer: Store raw chicken below raw beef

Raw chicken (165°F cook temp) is stored below raw beef (145°F) to prevent drip contamination of lower-temperature proteins.

Quaternary ammonium compounds (quats) used as sanitizers work best at a water temperature of:

Answer: 75°F–85°F (24°C–29°C)

Quat sanitizers are most effective at lukewarm temperatures around 75°F–85°F.

Hepatitis A is most commonly transmitted in food service through:

Answer: An infected food handler with poor hand hygiene

Hepatitis A is a fecal-oral pathogen spread primarily when infected handlers fail to wash hands after using the restroom.

In a HACCP plan, a Critical Control Point (CCP) is best described as:

Answer: A step where a control measure can prevent or eliminate a food safety hazard

A CCP is a specific process step where a control measure can be applied to prevent, eliminate, or reduce a hazard to an acceptable level.