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
A shellfish delivery arrives with oyster tags. How long must the operation keep these tags after the last oyster from the container is sold?
Answer: 90 days
Shellstock identification tags must be kept for 90 days after the container is emptied to support traceback investigations.
Which situation is an example of an imminent health hazard requiring the person in charge to notify the regulatory authority?
Answer: A sewage backup into the kitchen
Sewage backup, fire, flood, or extended power loss are imminent health hazards that may require ceasing operations and reporting.
Grilled salmon has been in hot holding at 135°F since 11 AM. At 2 PM a cook measures it at 128°F. What is the correct corrective action?
Answer: Reheat it to 165°F within 2 hours or discard it
TCS food that falls below 135°F during hot holding must be reheated to 165°F or discarded based on time elapsed.
Which backflow-prevention requirement applies to a hose attached to a utility sink faucet in the kitchen?
Answer: An air gap or approved vacuum breaker must protect the potable water supply
Cross-connections require an air gap or approved backflow-prevention device to keep contaminated water out of potable lines.
A chef date-marks house-made ranch dressing prepared on Monday and held at 41°F. Including the prep day, when must it be discarded?
Answer: By the end of Sunday, 7 days total
Ready-to-eat TCS food held cold may be kept a maximum of 7 days, counting the preparation day as day one.
Which employee behavior is permitted in a food-prep area under the FDA Food Code?
Answer: Drinking from a covered beverage container with a straw stored to prevent contamination
Only drinking from a closed, covered container handled to avoid contaminating hands and food is allowed in prep areas.
What water temperature must the mechanical hot-water sanitizing rinse in a high-temperature dishwasher reach at the dish surface?
Answer: 160°F (71°C) at the utensil surface
A hot-water sanitizing dish machine must achieve 160°F at the utensil surface, typically verified with a temperature-sensitive tape or device.