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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 Food Safety and Sanitation flashcards as text

  1. A chef receives a delivery of fresh chicken at 47°F (8.3°C). What should be done?

    Answer: Reject the delivery because it is above 41°F

    Fresh poultry must be received at 41°F (5°C) or below, so 47°F requires rejection.

  2. Which food is most commonly associated with Clostridium botulinum growth?

    Answer: Improperly canned low-acid vegetables

    C. botulinum thrives in anaerobic, low-acid environments like improperly home-canned vegetables.

  3. What is the correct order of steps in a three-compartment sink?

    Answer: Wash, rinse, sanitize

    Items are washed in detergent, rinsed in clean water, then sanitized as the final step.

  4. Hot TCS food being held for service must be maintained at what minimum internal temperature?

    Answer: 135°F (57°C)

    Hot TCS foods must be held at 135°F (57°C) or above to prevent pathogen growth.

  5. A cook cuts raw chicken and then slices tomatoes on the same unwashed cutting board. This is an example of what hazard?

    Answer: Cross-contamination

    Transferring pathogens from raw poultry to a ready-to-eat food via shared equipment is cross-contamination.

  6. How long can ready-to-eat TCS food prepared in-house be stored at 41°F (5°C) or below before it must be discarded?

    Answer: 7 days

    Ready-to-eat TCS food held at 41°F or lower may be kept a maximum of 7 days, counting the prep day as day one.

  7. Which sanitizer concentration is correct for a chlorine solution used on food-contact surfaces?

    Answer: 50–100 ppm

    Chlorine sanitizer for food-contact surfaces is typically effective at 50–100 ppm.

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