Food Safety & Sanitation Flashcards

Which organization establishes the Food Code that most US state and local food safety regulations are based on?

Answer: FDA

The FDA publishes the Model Food Code, which serves as the basis for most state and local food safety regulations in the US.

A chef notices a can of tomato sauce is bulging at the ends. What should be done?

Answer: Discard it without opening

A bulging can indicates gas production from bacterial activity, often Clostridium botulinum, and must be discarded without opening to avoid contamination.

What is the minimum internal cooking temperature for stuffed poultry?

Answer: 165°F (74°C)

Stuffed poultry must reach 165°F (74°C) to ensure both the meat and the stuffing, which can harbor bacteria, are safe.

Which pathogen is most commonly associated with improperly cooked ground beef and can cause hemolytic uremic syndrome?

Answer: E. coli O157:H7

E. coli O157:H7, a Shiga toxin-producing strain, is associated with undercooked ground beef and can lead to hemolytic uremic syndrome, especially in children.

How long can hot TCS food safely remain in the temperature danger zone before it must be discarded?

Answer: 4 hours

TCS food in the temperature danger zone (41°F–135°F) must be discarded after 4 cumulative hours to prevent dangerous pathogen growth.

A food handler has a minor cut on their hand that is bandaged. What additional step is required before handling ready-to-eat foods?

Answer: Wear a single-use glove over the bandage

A single-use glove must be worn over a bandage to prevent the bandage from falling into food and to provide an additional barrier against contamination.

What does FIFO stand for in the context of food storage?

Answer: First In, First Out

FIFO (First In, First Out) means older stock is used before newer stock to reduce spoilage and food waste.