Culinarian Safety & Sanitation Flashcards

A food service worker with a boil or infected wound on their hand should:

Answer: Be excluded from handling food or food contact surfaces

Open infected wounds can harbor Staphylococcus aureus and other pathogens; workers must be excluded from food handling duties until healed.

Which type of fire extinguisher is appropriate for a grease fire in a commercial kitchen?

Answer: Class K extinguisher

Class K extinguishers are specifically designed for cooking oil and fat fires common in commercial kitchen environments.

Norovirus is most commonly transmitted in food service through:

Answer: Infected food handlers with poor hand hygiene

Norovirus is primarily spread via the fecal-oral route, most often through infected food handlers who do not wash hands properly after using the restroom.

Sanitizer effectiveness in a three-compartment sink can be verified using:

Answer: Test strips specific to the sanitizer type

Test strips (e.g., chlorine or quat test strips) measure sanitizer concentration to ensure it falls within the effective range.

In a HACCP system, a Critical Control Point (CCP) is best defined as:

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

A CCP is a specific step in food production where controls can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level.

What is the primary purpose of date labeling ready-to-eat food stored in a walk-in cooler?

Answer: To ensure food is used within the maximum allowed holding time of 7 days at 41°F or below

FDA Food Code requires date labels on ready-to-eat TCS foods to ensure they are discarded after 7 days when held at 41°F or below.

Which cleaning procedure must occur BEFORE sanitizing a food contact surface?

Answer: Physically removing food debris and washing with detergent

Sanitizers cannot effectively penetrate organic matter; surfaces must first be cleaned of all food residue with detergent before sanitizing.