Food Safety & Sanitation Flashcards
7 cards from real CHP 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
What is the primary difference between cleaning and sanitizing a food contact surface?
Answer: Cleaning removes visible dirt and grease; sanitizing reduces pathogens to safe levels
Cleaning removes physical dirt and food residue, while sanitizing uses heat or chemicals to reduce microbial contamination to safe levels — both steps are required.
Which of the Big 9 food allergens was added most recently to the FDA's required labeling list?
Answer: Sesame
Sesame was added as the 9th major food allergen under the FASTER Act, which became effective January 1, 2023.
A guest informs a server they have a severe peanut allergy. What is the most appropriate response from trained hospitality staff?
Answer: Notify the kitchen, identify safe menu items, and confirm preparation procedures to avoid cross-contact
The correct protocol is to alert the kitchen, verify which menu items are safe, and confirm that preparation methods prevent cross-contact with peanuts.
Under food safety regulations, ready-to-eat foods that are prepared in-house and held for later service must be date labeled with a discard date not to exceed how many days?
Answer: 7 days including the day of preparation
The FDA Food Code requires that in-house prepared ready-to-eat foods held under refrigeration be discarded within 7 days, counting the day of preparation as day 1.
Which foodborne pathogen is most commonly associated with improperly handled or undercooked poultry?
Answer: Salmonella spp.
Salmonella is the pathogen most frequently linked to poultry, making proper cooking to 165°F (74°C) and preventing cross-contamination critical.
What is the purpose of a variance from the regulatory authority in food service operations?
Answer: To permit a food process or procedure that deviates from standard food safety requirements
A variance is a written document from the regulatory authority allowing a food establishment to use a non-standard process (such as curing or smoking meat) that deviates from standard food safety rules.
Which of the following best describes the role of a food safety management system (FSMS) in a hospitality operation?
Answer: A set of policies and procedures designed to prevent foodborne illness through active managerial control
An FSMS is a group of active managerial control procedures, policies, and practices designed to prevent foodborne illness by identifying and controlling risks throughout the operation.