Food Safety & Sanitation Regulations Flashcards

A chef is cooling a large batch of chicken stock. According to FDA Food Code two-stage cooling, the stock must drop from 135°F to 70°F within how many hours?

Answer: 2 hours

Two-stage cooling requires 135°F to 70°F within 2 hours, then 70°F to 41°F within an additional 4 hours.

Which food is classified as a TCS (Time/Temperature Control for Safety) food?

Answer: Cut cantaloupe

Cut melons support rapid bacterial growth once the protective rind is breached, making them TCS foods.

A line cook reports vomiting and diarrhea before a shift. Under the FDA Food Code, what must the person in charge do?

Answer: Exclude the employee from the establishment

Vomiting and diarrhea require exclusion from the establishment until symptom-free for at least 24 hours.

What is the maximum cold-holding temperature allowed for TCS foods in a refrigerated prep station?

Answer: 41°F (5°C)

The FDA Food Code requires TCS foods to be held cold at 41°F (5°C) or below.

During a health inspection, raw ground beef is found stored above whole raw pork chops in the walk-in. Why is this a violation?

Answer: Ground meats require a higher cook temperature and must be stored below whole cuts

Storage order follows minimum internal cooking temperatures, so ground beef (155°F) must sit below whole pork cuts (145°F).

Which chemical sanitizer concentration is correct for a chlorine-based sanitizing solution used on food-contact surfaces?

Answer: 50-100 ppm

Chlorine sanitizer for food-contact surfaces is effective at 50-100 ppm at the correct water temperature and pH.

A chef uses time as a public health control (TPHC) for holding cooked rice without temperature control. How long may the rice be held before it must be discarded?

Answer: 4 hours

Under TPHC, TCS food removed from temperature control must be marked and discarded within 4 hours.