Sanitation Standards Flashcards

Which foodborne pathogen is most commonly associated with improperly cooled cooked rice left at room temperature?

Answer: Bacillus cereus

Bacillus cereus forms heat-resistant spores that germinate and produce toxins in cooked rice held at room temperature.

According to FDA Food Code standards, at what concentration should chlorine sanitizer solution be maintained for immersion sanitizing of food-contact surfaces?

Answer: 50–100 ppm

Chlorine sanitizing solutions for immersion should be maintained at 50–100 ppm to be effective without being hazardous.

What is the primary reason foodservice operations must use a HACCP plan?

Answer: To identify and control biological, chemical, and physical hazards

HACCP (Hazard Analysis Critical Control Points) is a systematic preventive approach to identifying and controlling food safety hazards.

A walk-in cooler storing TCS foods is found to be operating at 45°F. What is the correct corrective action?

Answer: Move all TCS foods to a compliant cooler and repair the unit

Foods must be moved to a properly functioning cooler immediately, and the noncompliant unit must be repaired before continued use.

Which of the following is an example of cross-contamination in a foodservice setting?

Answer: Storing raw chicken above cooked shrimp in the cooler

Storing raw chicken above cooked shrimp allows raw poultry juices to drip onto ready-to-eat food, causing cross-contamination.

Under the FDA Food Code, which of the following conditions requires a food employee to be excluded from the operation entirely?

Answer: Diagnosed with Hepatitis A with jaundice

Hepatitis A with jaundice is a reportable illness that requires exclusion — not just restriction — from the foodservice operation.

What is the correct water temperature range for the wash compartment in a three-compartment sink?

Answer: At least 110°F (43°C)

The FDA Food Code requires wash water in a three-compartment sink to be maintained at a minimum of 110°F (43°C) for effective cleaning.