Food Safety & Quality Control Flashcards

What concentration of quaternary ammonium (quat) sanitizer is typically recommended for food-contact surfaces in a bakery?

Answer: 100–200 ppm

Most quat sanitizers are effective on food-contact surfaces at 200 ppm, but manufacturer guidelines typically specify 100–200 ppm for food-contact use.

Which condition promotes mold growth on stored pies?

Answer: High humidity and temperatures above 50°F

Mold thrives in warm, moist environments, making humidity control and proper refrigeration critical for pie shelf life.

Under FDA labeling rules, if a pie contains tree nuts, where must the allergen disclosure appear?

Answer: Anywhere on the label, clearly and conspicuously

Major allergen declarations must appear clearly and conspicuously on the label, though they are most commonly placed in or immediately after the ingredient list.

A pie baker uses the same cutting board for raw chicken pot pie filling and berry pie filling without washing in between. This is an example of:

Answer: Cross-contamination

Using the same cutting board for raw poultry and ready-to-eat fruit filling without proper cleaning and sanitizing is a classic cross-contamination scenario.

What is the shelf life recommendation for a refrigerated cream pie at 40°F or below?

Answer: 3–4 days

Cream and custard pies are highly perishable and should be consumed within 3–4 days when properly refrigerated at 40°F or below.

Which HACCP principle involves establishing the maximum or minimum value to which a biological, chemical, or physical hazard must be controlled?

Answer: Establishing Critical Limits

Establishing critical limits is HACCP Principle 3, defining the boundary (e.g., minimum internal temperature) that must be met at each critical control point.

A food handler notices a pie with visible mold on the crust. What should they do?

Answer: Discard the entire pie

Mold on baked goods can penetrate deeper than visible growth and may produce mycotoxins; the entire pie must be discarded.