Sanitation Standards Flashcards

What is the minimum internal cooking temperature required for poultry in a foodservice operation according to US food safety standards?

Answer: 165°F (74°C)

Poultry must reach an internal temperature of 165°F (74°C) to destroy pathogens like Salmonella.

A foodservice operation discovers a pest infestation. Which step should be taken FIRST according to sanitation protocols?

Answer: Contact a licensed pest control operator

The first response to a pest infestation is to contact a licensed pest control operator who can assess and safely treat the problem.

According to the FDA Food Code, how long can ready-to-eat TCS foods prepared in-house be held under refrigeration before they must be discarded?

Answer: 7 days

Ready-to-eat TCS foods prepared in-house may be held refrigerated for a maximum of 7 days at 41°F or below.

Which of the following is NOT considered a Time/Temperature Control for Safety (TCS) food?

Answer: Dry crackers

Dry crackers have low water activity and do not support microbial growth, so they are not classified as TCS foods.

What does the term 'sanitization' mean in the context of foodservice sanitation standards?

Answer: Reducing microbial levels to safe limits on clean surfaces

Sanitization reduces microbial contamination to safe levels on surfaces that have already been cleaned.

A foodservice manager notices a food handler has a boil on their hand. What is the correct action according to sanitation standards?

Answer: Restrict the worker from handling exposed food

A boil indicates a possible Staphylococcus aureus infection; the worker must be restricted from handling exposed, ready-to-eat food.

What is the correct sequence for manual three-compartment sink ware-washing?

Answer: Wash → Rinse → Sanitize → Air dry

The correct sequence is wash in detergent solution, rinse in clean water, sanitize with approved solution, then air dry.