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
What is the correct internal temperature for reheating previously cooked food for hot holding?
Answer: 165°F within 2 hours
Previously cooked and cooled food must be reheated to 165°F within 2 hours for hot holding.
What is the purpose of a Standard Operating Procedure (SOP) in a kitchen?
Answer: To provide consistent step-by-step instructions for safe tasks
SOPs ensure tasks are performed consistently and safely by all staff.
Which of the following best describes a biological hazard?
Answer: Bacteria, viruses, parasites, or fungi
Biological hazards include pathogenic bacteria, viruses, parasites, and fungi.
What is the safe cold-holding temperature for potentially hazardous foods?
Answer: 41°F or below
Cold potentially hazardous foods must be held at 41°F or below.
When should a food thermometer be calibrated?
Answer: Regularly, and after being dropped or exposed to temperature extremes
Thermometers should be calibrated regularly and after drops or extreme temperature exposure to stay accurate.
What is the best practice for preventing pest infestations in a kitchen?
Answer: Denying pests food, water, and shelter through sanitation
Integrated pest management denies pests access to food, water, and harborage through strict sanitation.
Under a HACCP system, what is a critical limit?
Answer: A measurable boundary that must be met at a CCP to ensure safety
A critical limit is a maximum or minimum value, such as a temperature, that must be met at a CCP.