Food Safety & Compliance Flashcards
6 cards from real CHS practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Food Safety & Compliance flashcards as text
What is the proper handwashing technique for food service?
Answer: Wet hands, apply soap, scrub for 20 seconds including between fingers and under nails, rinse, and dry with single-use towel
Proper handwashing requires wetting hands with warm water, applying soap, vigorously scrubbing all surfaces for at least 20 seconds, rinsing thoroughly, and drying with a clean single-use paper towel.
When must food handlers wash their hands?
Answer: Before handling food, after handling raw meat, after using the restroom, after touching face/hair, after handling trash, and when switching tasks
Handwashing is required at many points: before starting work, before and after handling different foods, after restroom use, sneezing, touching hair/face, handling chemicals, taking out trash, and handling money.
What is the proper procedure for cooling hot food safely?
Answer: Cool from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 additional hours (total 6 hours)
The two-stage cooling method prevents bacterial growth: food must pass through the danger zone quickly. Techniques include ice baths, blast chillers, shallow pans, and ice paddles.
What documentation must a hospitality supervisor maintain for food safety compliance?
Answer: Temperature logs, cleaning schedules, employee health records, HACCP records, and corrective action reports
Food safety documentation includes daily temperature logs (coolers, hot holding, cooking), cleaning and sanitizing schedules, employee illness reports, pest control records, and HACCP monitoring records.
What should a supervisor do if an employee reports symptoms of a foodborne illness?
Answer: Exclude the employee from food handling duties, document the symptoms, follow local health department reporting requirements
The FDA Food Code requires immediate exclusion from food handling for employees with vomiting, diarrhea, jaundice, or diagnosed illness from the 'Big 5' pathogens (Norovirus, Hepatitis A, Salmonella, Shigella, E. coli).
What is a health department inspection and how should a supervisor prepare?
Answer: A regulatory visit assessing food safety compliance; prepare by maintaining daily standards, training staff, and keeping documentation current
Health inspections can be unannounced, checking food temperatures, employee practices, sanitation, pest control, and documentation. The best preparation is maintaining standards daily, not just before expected inspections.