Food Safety and Sanitation Flashcards

In a HACCP plan, cooking chicken to 165°F is an example of which principle?

Answer: Critical limit

A specific measurable requirement like 165°F is the critical limit set for a critical control point.

Which pest control action may a chef legally perform in the kitchen?

Answer: Sealing cracks and maintaining sanitation to deny pests food and shelter

Staff should focus on prevention through exclusion and sanitation, leaving pesticide application to licensed pest control operators.

A shipment of live oysters arrives. What must the operation keep on file after use?

Answer: The shellstock identification tag for 90 days after the last shellfish is used

Shellstock tags must be kept for 90 days from the date the last shellfish from that container was sold or served.

Sliced melons, cut tomatoes, and cut leafy greens are all classified as what?

Answer: TCS foods requiring time-temperature control

Once cut, melons, tomatoes, and leafy greens support pathogen growth and become TCS foods.

If TCS food is held using time as a public health control without temperature, cold food starting at 41°F must be discarded after how many hours?

Answer: 6 hours

Cold TCS food starting at 41°F or below may be held up to 6 hours if it never exceeds 70°F, then discarded.

A food handler notices the sanitizer solution in a wiping-cloth bucket looks dirty and cloudy. What should be done?

Answer: Discard the solution and prepare a fresh one at the correct concentration

Dirty or cloudy sanitizer loses effectiveness and must be replaced with a properly measured fresh solution.

Which backflow prevention method protects the potable water supply when connecting a hose to a mop sink faucet?

Answer: An air gap or approved vacuum breaker

An air gap or vacuum breaker prevents contaminated water from siphoning back into the potable supply.