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Advanced Food Safety and Sanitation Flashcards

7 cards from real CCC practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

Read the first 7 Advanced Food Safety and Sanitation flashcards as text

  1. In a HACCP plan, what is a Critical Control Point (CCP)?

    Answer: A step where a hazard can be prevented, eliminated, or reduced to a safe level

    A CCP is a step at which control can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level.

  2. What is the maximum time ready-to-eat food may remain in the temperature danger zone before it must be discarded?

    Answer: 4 hours

    Food held between 41°F and 135°F must be discarded after 4 hours of cumulative time in the danger zone.

  3. Which internal temperature must poultry reach to be considered safely cooked?

    Answer: 165°F for 15 seconds

    Poultry must reach an internal temperature of 165°F for 15 seconds to destroy Salmonella and other pathogens.

  4. What is the correct order of a three-compartment sink from first to last step?

    Answer: Wash, rinse, sanitize

    Proper manual warewashing follows wash, rinse, then sanitize before air drying.

  5. Which pathogen is most commonly associated with improperly canned low-acid foods?

    Answer: Clostridium botulinum

    Clostridium botulinum produces a deadly toxin in anaerobic, low-acid canned environments.

  6. What is the safe minimum concentration for a chlorine-based sanitizing solution?

    Answer: 50-99 ppm

    Chlorine sanitizer is typically effective at 50-99 ppm at the correct temperature and contact time.

  7. What is the primary purpose of FIFO in food storage?

    Answer: To ensure older stock is used before newer stock

    First In, First Out rotates stock so older products are used before they expire.

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