Food Safety and Sanitation Flashcards

Ground beef patties must be cooked to what minimum internal temperature for 15 seconds?

Answer: 155°F (68°C)

Ground meats must reach 155°F (68°C) for 15 seconds because grinding spreads pathogens throughout the product.

A large pot of soup must be cooled from 135°F to 70°F within what time frame?

Answer: 2 hours

The first stage of two-stage cooling requires dropping from 135°F to 70°F within 2 hours.

Which employee illness requires exclusion from the operation and notification of the regulatory authority?

Answer: Diagnosed Salmonella Typhi infection

Diagnoses like Salmonella Typhi, Shigella, E. coli, hepatitis A, and Norovirus require exclusion and regulatory notification.

Where should raw ground pork be stored in a reach-in cooler relative to other foods?

Answer: Below whole cuts of beef but above raw poultry

Storage order follows minimum cooking temperatures, placing ground meats below whole cuts and above poultry.

What is the maximum time TCS food can remain in the temperature danger zone during preparation before it must be discarded?

Answer: 4 hours

TCS food that spends more than 4 cumulative hours between 41°F and 135°F must be thrown out.

A guest reports an allergy to shellfish. What is the best practice for preparing their meal?

Answer: Prepare the dish with cleaned and sanitized equipment in a designated area

Allergens are not destroyed by heat, so separate or freshly cleaned and sanitized equipment must be used.

Which is the only acceptable jewelry for a food handler to wear on hands or arms while prepping food?

Answer: A plain band ring

Food handlers may only wear a plain band ring, since other jewelry can harbor pathogens or fall into food.