Sanitation & Safety Procedures Flashcards

Which of the following is the correct method for thawing frozen food?

Answer: Under cool running water below 70°F (21°C)

Thawing under running water at or below 70°F (21°C) keeps food out of the danger zone while safely defrosting it.

A cook notices a pest dropping near a dry storage area. The correct first response is to:

Answer: Report the finding to a manager and document it

Pest sightings must be documented and reported to management so a licensed pest control operator can be contacted.

Which foodborne illness is associated with eating raw or undercooked shellfish harvested from contaminated waters?

Answer: Vibrio vulnificus infection

Vibrio vulnificus is a naturally occurring marine bacterium that concentrates in shellfish and can cause severe illness.

The purpose of a sneeze guard on a buffet line is to:

Answer: Prevent physical contamination from customers

Sneeze guards (food shields) create a barrier between customers and exposed food to prevent contamination from coughs, sneezes, and touching.

When calibrating a bimetallic stemmed thermometer using the ice-point method, the thermometer should read:

Answer: 32°F (0°C)

An ice-water slurry (50% ice, 50% water) is at 32°F (0°C), the correct calibration reference for the ice-point method.

Which of the following chemical hazards is most likely to occur when acidic foods are stored in reactive metal containers?

Answer: Heavy metal contamination

Acidic foods stored in containers made of copper, zinc, or lead can leach heavy metals into the food, causing chemical poisoning.

Under FDA Food Code, ready-to-eat TCS foods prepared in-house must be date-marked and used or discarded within:

Answer: 7 days

Ready-to-eat TCS foods held under refrigeration must be consumed or discarded within 7 days of preparation.