Sanitation and Safety Flashcards
7 cards from real CFSP practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Sanitation and Safety flashcards as text
A food handler develops a sore throat with fever during a shift. What is the correct action?
Answer: Report to the manager and be excluded from working with food
A sore throat with fever is a symptom that requires exclusion from food handling duties to prevent contamination.
What is the minimum internal cooking temperature for whole muscle beef steaks served in a restaurant?
Answer: 145°F (63°C)
Whole muscle beef steaks must reach a minimum internal temperature of 145°F (63°C) with a 3-minute rest time.
Which chemical sanitizer is most affected by high water hardness levels?
Answer: Quaternary ammonium compounds (quats)
Quaternary ammonium compounds lose effectiveness in hard water because minerals bind to the active ingredient.
At what minimum temperature must hot foods be held on a steam table to remain safe?
Answer: 135°F (57°C)
The FDA Food Code requires hot foods to be held at 135°F (57°C) or above to prevent bacterial growth.
A manager discovers a pest infestation in the dry storage area. What is the FIRST step?
Answer: Remove all food and close the storage area
The first step is to remove all food from the infested area to prevent contamination before addressing the pest problem.
Which type of thermometer is MOST appropriate for checking the temperature of a thin hamburger patty?
Answer: Thermocouple thermometer
A thermocouple thermometer has a very thin probe that can accurately measure temperatures in thin foods like hamburger patties.
What does the term 'cross-contamination' specifically refer to in a foodservice setting?
Answer: The transfer of pathogens from one food or surface to another
Cross-contamination is the transfer of harmful microorganisms from one food, surface, or person to another food.