Risk Management & Mitigation Flashcards

Which chemical sanitizer concentration is correct for a chlorine-based sanitizing solution used on food-contact surfaces?

Answer: 50–100 ppm

Chlorine sanitizers for food-contact surfaces should be maintained at 50–100 ppm to be effective without leaving harmful residue.

A HACCP plan identifies receiving as a critical control point for shellfish. What is the most important monitoring record to keep?

Answer: Shellstock identification tags held for 90 days

FDA regulations require shellstock identification tags to be retained for 90 days after the last shellfish from that lot is served, enabling traceback in illness outbreaks.

Cross-contamination of allergens is BEST prevented by:

Answer: Using dedicated equipment and utensils for allergen-free preparations

Dedicated equipment prevents allergen proteins from transferring between preparations; heat does not destroy allergenic proteins.

A grease fire ignites in a sauté pan on the stovetop. The correct immediate response is to:

Answer: Cover the pan with a lid to smother the fire

Covering a grease fire with a lid removes oxygen and smothers the flames without spreading burning oil, which water would cause.

Which pathogen is MOST associated with improperly cooked or handled poultry and is a leading cause of foodborne illness?

Answer: Campylobacter jejuni

Campylobacter jejuni is one of the most common bacterial causes of foodborne illness and is strongly linked to undercooked or cross-contaminated poultry.

When a critical limit is breached at a CCP in a HACCP plan, what must occur FIRST?

Answer: Immediately implement the corrective action outlined in the plan

Corrective actions are pre-established responses that must be implemented immediately when a critical limit is violated to prevent unsafe food from reaching consumers.

What is the purpose of a 'danger zone' chart posted in a commercial kitchen?

Answer: To remind staff of the temperature range (41°F–135°F) where bacteria multiply rapidly

The temperature danger zone (41°F–135°F / 5°C–57°C) is the range in which most foodborne pathogens grow rapidly, and visual reminders help staff avoid keeping TCS foods in this range.