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
Which pathogen is most often spread to food by workers who fail to wash hands after using the restroom?
Answer: Norovirus
Norovirus spreads easily via the fecal-oral route when infected workers handle food with unwashed hands.
Which food is considered a TCS (Time/Temperature Control for Safety) food?
Answer: Cut melons
Cut melons are moist and low-acid, so they support bacterial growth and require temperature control.
What is the minimum internal cooking temperature for a whole pork roast?
Answer: 145°F (63°C) with a 3-minute rest
Whole cuts of pork are safe at 145°F followed by a three-minute rest time.
Why is it unsafe to wash raw chicken in the sink before cooking?
Answer: Splashing water can spread bacteria onto counters, utensils, and nearby food
Rinsing poultry aerosolizes bacteria like Campylobacter and spreads them around the kitchen.
Pregnant women are advised to avoid unpasteurized soft cheeses primarily because of which pathogen?
Answer: Listeria monocytogenes
Listeria grows even at refrigeration temperatures and can cause severe harm to a fetus.
When hot-holding food on a buffet, at what minimum temperature must the food be kept?
Answer: 135°F (57°C)
Hot food must be held at 135°F or above to stay out of the temperature danger zone.
A cutting board has deep grooves and scratches that cannot be cleaned out. What should be done?
Answer: Replace or resurface the board because grooves harbor bacteria
Deep grooves trap food particles and bacteria that sanitizing cannot reliably reach.