CAB Artisan Baker Food Safety & Sanitation Flashcards

What is the temperature 'danger zone' in which bacteria multiply most rapidly in food?

Answer: 40°F to 140°F (4°C to 60°C)

The USDA defines the danger zone as 40°F to 140°F (4°C to 60°C), where bacteria multiply most rapidly and food becomes unsafe.

What does the acronym HACCP stand for?

Answer: Hazard Analysis Critical Control Points

HACCP stands for Hazard Analysis Critical Control Points, a systematic, science-based approach to identifying and preventing food safety hazards.

How long should food handlers scrub their hands with soap during proper handwashing?

Answer: At least 20 seconds

The CDC recommends scrubbing hands with soap for at least 20 seconds to effectively remove pathogens before rinsing.

What is cross-contamination in a bakery environment?

Answer: The transfer of harmful bacteria or allergens from one food, surface, or utensil to another

Cross-contamination is the transfer of harmful microorganisms or allergens from one food, surface, or piece of equipment to another, making food unsafe.

Which pathogen is most commonly associated with raw eggs and poses a significant risk in baked goods?

Answer: Salmonella enteritidis

Salmonella enteritidis is the pathogen most commonly found in contaminated raw eggs and is a leading cause of egg-related foodborne illness.

What minimum internal temperature must egg-containing custard fillings and creams reach to be considered safe?

Answer: 160°F (71°C)

Egg-containing custards and fillings must reach at least 160°F (71°C) to destroy Salmonella and other pathogens present in raw eggs.

How frequently must food-contact equipment be cleaned and sanitized during continuous use?

Answer: At least every 4 hours

Per FDA Food Code, food-contact surfaces must be cleaned and sanitized at least every 4 hours during continuous use to prevent dangerous bacterial accumulation.