Food Safety & Sanitation Flashcards
7 cards from real CCA practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Food Safety & Sanitation flashcards as text
Which method of thawing frozen food is NOT approved by the FDA Food Code?
Answer: Thawing on a countertop at room temperature
Countertop thawing at room temperature allows the outer surface to enter the danger zone while the inside is still frozen, promoting bacterial growth.
A sanitizer solution is only effective when used at the correct concentration. If the concentration is too high, what is the primary concern?
Answer: It can leave toxic residue on food-contact surfaces
An overly concentrated sanitizer solution can leave toxic chemical residues on food-contact surfaces, posing a chemical contamination risk.
Which type of contamination occurs when a food handler sneezes on a salad?
Answer: Biological contamination
Sneezing transfers pathogens (viruses, bacteria) from the food handler to the food, which is classified as biological contamination.
At what minimum temperature should a dishwasher's final sanitizing rinse be set for a high-temperature machine?
Answer: 180°F (82°C)
High-temperature commercial dishwashers must have a final sanitizing rinse of at least 180°F (82°C) at the surface to effectively sanitize dishes.
Which symptom would NOT typically require a food handler to be excluded from working with food?
Answer: Mild headache
A mild headache does not indicate a foodborne illness or a condition transmissible through food, so it does not require exclusion from food handling duties.
What is the purpose of a three-compartment sink in a commercial kitchen?
Answer: Wash, rinse, and sanitize equipment and utensils
A three-compartment sink is designed for manual warewashing: the first compartment washes, the second rinses, and the third sanitizes equipment and utensils.
Norovirus is best prevented in a food service setting by which practice?
Answer: Excluding ill food handlers and rigorous handwashing
Norovirus spreads primarily via the fecal-oral route from infected food handlers, making exclusion of ill workers and thorough handwashing the most effective prevention.