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
What does HACCP stand for?
Answer: Hazard Analysis and Critical Control Points
HACCP stands for Hazard Analysis and Critical Control Points, a systematic preventive approach to food safety from biological, chemical, and physical hazards.
Which food is considered a high-risk food for Listeria monocytogenes and is especially dangerous for pregnant women?
Answer: Ready-to-eat deli meats
Ready-to-eat deli meats are a high-risk vehicle for Listeria because they are not reheated before eating and Listeria can grow at refrigerator temperatures.
A food thermometer must be calibrated regularly. Which method uses a mixture of ice and water for calibration?
Answer: Ice-point method
The ice-point method uses a 50/50 ice-and-water slurry, which should read 32°F (0°C), to verify and calibrate a food thermometer.
Which is the correct order for storing raw proteins in a walk-in refrigerator from top shelf to bottom?
Answer: Fish, beef, pork, chicken
Foods are stored by final cooking temperature, from lowest to highest: fish (145°F) on top, then beef (145°F), then pork (145°F), then ground meats and poultry (155°F–165°F) on the bottom.
What is the maximum time that shellfish identification tags must be kept on file after the container is empty?
Answer: 90 days
Shellfish identification tags must be kept for 90 days after the last shellfish in the container is sold or served, per the FDA Food Code.
Which chemical sanitizer is most effective in hard water and works well at higher pH levels?
Answer: Quaternary ammonium compounds (quats)
Quaternary ammonium compounds (quats) remain effective in hard water and are less affected by high pH compared to chlorine or iodine sanitizers.
What is the term for the process of transferring pathogens from a contaminated surface or food to a previously safe food?
Answer: Cross-contamination
Cross-contamination is the transfer of harmful microorganisms from one surface, food, or person to another, and is a leading cause of foodborne illness.