Mixed Deck — All FOODSAFE Topics Flashcards

What is the correct procedure for cleaning a food preparation area at the end of a shift?

Answer: Remove all food, scrape surfaces, wash with hot soapy water, rinse, sanitize all food-contact surfaces, clean non-food-contact surfaces, sweep and mop floors, and take out garbage

End-of-shift cleaning is comprehensive: all food is stored properly, surfaces are cleaned top to bottom (food-contact surfaces sanitized), floors are swept and mopped, garbage is removed, and cleaning tools are stored properly.

When should floors, walls, and ceilings in a food preparation area be cleaned?

Answer: Floors should be cleaned daily or more often as needed; walls and ceilings should be cleaned regularly on a scheduled basis to prevent accumulation of grease and dirt

Floors in food prep areas should be swept and mopped daily at minimum, and more often during operations. Walls and ceilings accumulate grease and moisture that support bacterial growth and attract pests, requiring regular scheduled cleaning.

How often should food temperatures be checked during hot or cold holding?

Answer: At least every 2 hours

Temperatures should be checked at least every 2 hours during hot or cold holding. This frequency ensures that any temperature deviation is caught before food has been in the danger zone long enough to become unsafe.

In BC, which regulation primarily governs food safety in food service establishments?

Answer: The BC Food Premises Regulation under the Public Health Act

The BC Food Premises Regulation, established under the Public Health Act, is the primary regulation governing food safety standards in food service establishments throughout British Columbia.

What is the minimum internal cooking temperature for ground beef according to BC FOODSAFE?

Answer: 71°C (160°F)

Ground beef must reach an internal temperature of 71°C (160°F). Ground meat requires a higher temperature than whole cuts because bacteria from the surface are mixed throughout during the grinding process.

Which of the following conditions do bacteria need to grow rapidly in food?

Answer: Moisture, nutrients, warmth, and time

Bacteria require moisture, nutrients, appropriate temperature (in the danger zone), and time to multiply. The acronym FAT TOM (Food, Acidity, Time, Temperature, Oxygen, Moisture) summarizes these conditions.

What happens if the sanitizer concentration is too high on food-contact surfaces?

Answer: Chemical residue can remain on surfaces and contaminate food, posing a chemical hazard to consumers

Excessive sanitizer concentration leaves chemical residue on surfaces that can transfer to food, creating a chemical hazard. It can cause illness, off-flavours, and chemical burns. Following manufacturer dilution ratios and testing concentration is essential.

When using a hand sanitizer in food service, what concentration of alcohol should it contain to be effective?

Answer: At least 60%

Hand sanitizers must contain at least 60% alcohol to be effective against most food-borne pathogens. However, sanitizers are not effective against all pathogens (particularly Norovirus and bacterial spores) and do not replace handwashing.

What is an integrated pest management (IPM) program and why is it related to cleaning?

Answer: A comprehensive approach combining sanitation, exclusion, and monitoring to prevent pest infestations — proper cleaning removes food sources that attract pests

IPM combines sanitation (removing food and water sources), exclusion (sealing entry points), monitoring (traps and inspections), and targeted treatment. Thorough cleaning is fundamental because it removes the food debris and residues that attract pests.

A probe thermometer should be calibrated using which method?

Answer: The ice-point method: inserting the probe into an ice-water slurry and confirming it reads 0°C (32°F)

The ice-point method involves inserting the thermometer probe into a slurry of crushed ice and water. An accurate thermometer should read 0°C (32°F) ± 1°C. This simple method ensures reliable temperature readings.

What is the correct way to prepare a chlorine sanitizing solution?

Answer: Mix household bleach with warm water to achieve 50–100 ppm concentration as measured by test strips

Chlorine sanitizer is prepared by diluting bleach (typically 5.25% sodium hypochlorite) with warm — not hot — water to achieve 50–100 ppm. Concentration must be verified with chlorine test strips. Mixing with soap reduces effectiveness.

Which of the following is a biological hazard in food?

Answer: Salmonella bacteria in raw chicken

Biological hazards include bacteria, viruses, parasites, and fungi. Salmonella in raw chicken is a biological hazard, while glass and metal are physical hazards and cleaning solution is a chemical hazard.

What is the correct order for the three-compartment sink method of manual dishwashing?

Answer: Wash in hot soapy water, rinse in clean water, sanitize in approved solution

The three-compartment sink process is: 1) Wash in hot soapy water (minimum 44°C/110°F) to remove food and grease, 2) Rinse in clean water to remove soap, 3) Sanitize in approved chemical solution or hot water (77°C/170°F for 30 seconds).

What is the minimum internal cooking temperature for stuffed meats, poultry, and pasta?

Answer: 74°C (165°F)

Stuffed meats, poultry, pasta, and any stuffing or dressing must reach 74°C (165°F) throughout. Stuffing creates an insulated core that heats slowly, requiring this higher temperature to ensure safety.

What is the correct order for storing raw meats in a refrigerator from top to bottom?

Answer: Ready-to-eat foods on top, then whole cuts of meat, then ground meats, then poultry on the bottom

The order from top to bottom is: ready-to-eat foods, whole cuts of beef/pork, ground meats, then poultry on the very bottom. This order is based on required cooking temperatures — items needing the highest cooking temperature go lowest.

What is the recommended approach for cleaning up a blood or bodily fluid spill in a food area?

Answer: Isolate the area, wear PPE, apply approved disinfectant, clean thoroughly, sanitize surrounding surfaces, and properly dispose of contaminated materials

Blood and bodily fluid spills require a specific protocol: PPE for the cleaner, approved disinfectant (not regular sanitizer), thorough cleaning of the area and surrounding surfaces, and proper disposal of contaminated materials in sealed bags.

Why is it critical for food handlers to cover coughs and sneezes, even if they are not directly handling food at the moment?

Answer: Respiratory droplets containing pathogens can travel up to 2 metres and land on food, equipment, and food contact surfaces

Coughs and sneezes can propel pathogen-laden droplets up to 2 metres (6 feet), potentially contaminating food, utensils, and surfaces even if the handler is not directly at a workstation. Covering is always necessary in a food premises.

What is the correct procedure for cleaning a cutting board that was used for raw poultry?

Answer: Scrape off food debris, wash with hot soapy water, rinse with clean water, sanitize with an approved solution, and air dry

The proper sequence is: scrape/remove food debris, wash with hot soapy water to remove grease and particles, rinse with clean water, sanitize with an approved chemical solution or heat, and allow to air dry (towel drying can recontaminate).

What is the most common cause of food-borne illness in BC food service establishments?

Answer: Improper time and temperature control

Improper time and temperature control is the leading cause of food-borne illness. Keeping food in the temperature danger zone allows harmful bacteria to multiply to dangerous levels.

What should a food handler do if they accidentally mix two different cleaning chemicals?

Answer: Immediately ventilate the area, evacuate if necessary, consult the SDS for both products, and report the incident to a supervisor

Mixing chemicals can create toxic gases (e.g., bleach + ammonia produces chloramine gas). The area should be ventilated immediately, people evacuated if gas is produced, SDS consulted for specific hazards, and the incident reported.