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Food Safety & Sanitation Regulations Flashcards

7 cards from real CCC practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

Read the first 7 Food Safety & Sanitation Regulations flashcards as text

  1. A customer with a severe shellfish allergy orders pasta. Which action best prevents cross-contact in the kitchen?

    Answer: Prepare the dish with cleaned and sanitized equipment and fresh ingredients

    Preventing allergen cross-contact requires dedicated or fully cleaned and sanitized equipment plus uncontaminated ingredients.

  2. Under HACCP, checking the internal temperature of grilled chicken breasts before service is an example of which principle?

    Answer: Monitoring a critical control point

    Measuring temperature at a CCP during production is the monitoring step of a HACCP plan.

  3. Where must chemical cleaners and sanitizers be stored in a commercial kitchen?

    Answer: Away from and below food and food-contact items in a designated area

    Chemicals must be stored separately from and never above food, equipment, utensils, or single-use items.

  4. A walk-in cooler thermometer reads 41°F, but potato salad inside measures 47°F internally. What should the chef de cuisine do first?

    Answer: Determine how long the food has been above 41°F to decide whether to discard it

    The corrective action depends on time in the danger zone; if it exceeds 4 hours the food must be discarded.

  5. Which handwashing scenario meets FDA Food Code requirements?

    Answer: Scrubbing with soap for 10-15 seconds as part of a 20-second wash at a dedicated hand sink

    Handwashing must occur at a handwashing sink and take about 20 seconds total, including 10-15 seconds of vigorous scrubbing with soap.

  6. Fresh raw tuna intended to be served as sushi-grade crudo must first be what, unless documentation exempts it?

    Answer: Frozen to FDA parasite-destruction standards

    Fish served raw or undercooked must be frozen under FDA parasite-destruction parameters unless exempt, like some aquacultured or certain tuna species.

  7. What is the primary food safety reason a chef must not thaw a frozen turkey on the counter overnight?

    Answer: The outer surface enters the temperature danger zone while the interior thaws

    Counter thawing lets outer layers sit between 41°F and 135°F for hours, allowing pathogen growth.