Food Safety and Sanitation Flashcards
7 cards from real Cooking Lessons 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 and Sanitation flashcards as text
What does a bulging or swollen can of food most likely indicate?
Answer: Possible Clostridium botulinum contamination
Gas produced by Clostridium botulinum can swell cans, and the food must never be eaten.
What is the safe way to cool a large pot of hot soup for storage?
Answer: Divide it into shallow containers or use an ice bath to cool it quickly
Shallow containers and ice baths cool food through the danger zone quickly and safely.
To what internal temperature should leftovers be reheated before serving?
Answer: 165°F (74°C)
Reheating leftovers to 165°F destroys bacteria that may have grown during storage.
Why should a food thermometer be calibrated regularly?
Answer: To ensure temperature readings are accurate
An uncalibrated thermometer can give false readings, leading to undercooked or unsafe food.
Which of these is an example of a physical contaminant in food?
Answer: A fragment of broken glass in a dish
Physical contaminants are foreign objects like glass, metal shavings, or hair in food.
A guest with a severe peanut allergy orders a dish. What must the kitchen do?
Answer: Prepare the dish with cleaned equipment and utensils free of any peanut contact
Allergens are not destroyed by cooking, so preventing any cross-contact is the only safe approach.
How should chemicals like cleaners and sanitizers be stored in a kitchen?
Answer: Away from food, in labeled containers, in a designated area
Chemicals must be labeled and stored separately from food to prevent chemical contamination.