Food Safety & Sanitation Flashcards
7 cards from real CEC 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 flashcards as text
Under the FDA Food Code, a large batch of chili must cool from 135°F to 70°F within what time frame?
Answer: 2 hours
The first cooling stage requires food to drop from 135°F to 70°F within 2 hours, then to 41°F within an additional 4 hours.
Which HACCP principle is performed first when developing a plan?
Answer: Conduct a hazard analysis
Hazard analysis is Principle 1 and forms the basis for identifying CCPs and every later step.
Previously cooked and cooled TCS food that will be hot-held must be reheated to what minimum internal temperature?
Answer: 165°F for 15 seconds within 2 hours
The Food Code requires rapid reheating to 165°F for 15 seconds within 2 hours for hot holding.
Which pathogen is most associated with cooked rice held at room temperature?
Answer: Bacillus cereus
Bacillus cereus spores survive cooking and produce toxins in rice left in the temperature danger zone.
Fish intended to be served raw as sushi must be frozen to control parasites at which of the following?
Answer: -4°F or below for 7 days
Parasite destruction requires freezing at -4°F or below for 7 days, or -31°F for 15 hours.
Which allergen was added to the major U.S. food allergen list by the FASTER Act, making it the ninth?
Answer: Sesame
The FASTER Act made sesame the ninth major food allergen effective January 1, 2023.
Ready-to-eat TCS food prepared in-house and held at 41°F or below may be kept for a maximum of how many days, counting the day of preparation as day 1?
Answer: 7 days
Date marking rules allow a maximum of 7 days at 41°F or below, with the prep day counted as day 1.