Food Safety & Sanitation Regulations Flashcards

A stuffed pork loin is being roasted for service. What minimum internal temperature must it reach?

Answer: 165°F (74°C)

Stuffed meats must reach 165°F because stuffing can harbor pathogens insulated from heat.

Which scenario is the most likely cause of a Bacillus cereus outbreak in a restaurant?

Answer: Cooked rice held at room temperature for several hours

Bacillus cereus forms heat-stable spores that germinate in cooked rice left in the temperature danger zone.

How must wiping cloths used on food-contact surfaces be stored between uses?

Answer: Submerged in sanitizer solution at proper concentration

In-use wet wiping cloths must be held in sanitizer solution to prevent bacterial growth between wipes.

A chef receives a delivery of fresh shell eggs. At what maximum ambient air temperature may they legally be received?

Answer: 45°F (7°C)

Shell eggs may be received at an ambient air temperature of 45°F or below, then stored at 41°F or lower.

Which practice violates the FDA Food Code rule on bare-hand contact?

Answer: Plating a salad with unwashed bare hands

Bare-hand contact with ready-to-eat food like salad is prohibited; raw items that will be cooked may be touched.

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

Answer: Wash, rinse, sanitize

Items must be washed in detergent, rinsed in clean water, then sanitized before air drying.

Leftover beef stew is reheated for hot holding. What temperature must it reach, and within what time?

Answer: 165°F within 2 hours

TCS foods reheated for hot holding must reach 165°F for 15 seconds within 2 hours.