Food Safety and Sanitation Flashcards

Reheated TCS food for hot holding must reach what internal temperature within 2 hours?

Answer: 165°F (74°C)

Food reheated for hot holding must reach 165°F (74°C) for 15 seconds within 2 hours.

Scombroid poisoning is most likely caused by eating which food?

Answer: Time-temperature abused tuna or mahi-mahi

Histamine forms in temperature-abused fish like tuna, mackerel, and mahi-mahi, causing scombroid poisoning.

What is the correct way to calibrate a bimetallic stemmed thermometer using the ice-point method?

Answer: Adjust to 32°F in a 50/50 ice-water slurry

The ice-point method calibrates the thermometer to 32°F (0°C) in a slurry of crushed ice and water.

Which is an acceptable method for thawing frozen fish fillets?

Answer: Submerged under running potable water at 70°F (21°C) or below

Safe thawing methods include refrigeration, running water at 70°F or below, microwave, or as part of cooking.

A dented can with a bulging end is found in dry storage. What should the chef do?

Answer: Mark it and set it aside in a designated area for return or disposal

Bulging or severely dented cans may harbor botulism toxin and must be segregated for return or discard, never used.

What is the minimum water temperature required for the wash sink in manual warewashing?

Answer: 110°F (43°C)

The wash compartment in a three-compartment sink must be at least 110°F (43°C).

Which practice violates handwashing rules for food handlers?

Answer: Washing hands in the food prep sink

Hands must be washed only in a designated handwashing sink, never in prep, dish, or utility sinks.