Kitchen Operations Flashcards

When reheating previously cooked TCS food for hot holding in a food establishment, the food must be reheated to what minimum internal temperature?

Answer: 165°F within 2 hours

Reheated TCS food for hot holding must reach 165°F within 2 hours to destroy pathogens that may have multiplied during storage.

A foodservice manager discovers that a sanitizer solution is testing at 50 ppm chlorine. What action should be taken?

Answer: Discard the solution and mix a fresh batch

A chlorine sanitizer solution below 50 ppm is ineffective; the correct concentration range is 50–100 ppm, so a fresh batch at the proper concentration is required.

Which knife storage method poses the GREATEST risk of foodborne illness or physical hazard?

Answer: Loose knives stored unwrapped in a drawer

Loose knives in a drawer are not only a physical injury hazard but can collect debris and bacteria, and are difficult to inspect and clean effectively.

A worker finds a roach inside a sealed flour bin in the dry storage area. What is the priority response?

Answer: Discard the flour, report to management, and contact a licensed pest control operator

Any food contaminated by pests must be discarded; management must be notified and a licensed pest control operator engaged immediately.

What is the purpose of a FIFO (First In, First Out) system in kitchen food storage?

Answer: To rotate stock so older products are used before newer ones

FIFO rotation ensures older products are used before newer deliveries, reducing the risk of spoilage and serving expired food.

A cook uses the same cutting board for raw fish and then immediately cuts fresh lemons for garnish. Which pathogen is MOST likely to be transferred?

Answer: Salmonella or Vibrio from the raw fish

Raw fish commonly harbors Salmonella and Vibrio, which can be transferred to ready-to-eat lemon garnishes through contaminated cutting surfaces.

A prep cook's apron becomes heavily soiled with raw meat juices mid-shift. What is the correct action?

Answer: Change to a clean apron immediately and wash hands

A soiled apron is a contamination vector; it must be replaced immediately with a clean apron, and handwashing is required when changing.