Food Safety & Sanitation Flashcards

What is the minimum internal cooking temperature for ground beef patties?

Answer: 155°F (68°C)

Ground beef must reach 155°F (68°C) for 15 seconds to destroy pathogens like E. coli O157:H7.

Which practice is the leading cause of foodborne illness outbreaks in restaurants?

Answer: Poor personal hygiene of food handlers

Poor personal hygiene, including improper handwashing, is consistently identified as the top cause of foodborne illness in food service settings.

A sanitizing solution is considered effective when it reaches the correct concentration. What is the typical concentration range for chlorine-based sanitizers?

Answer: 50–100 ppm

Chlorine sanitizers are effective at 50–100 ppm; below is ineffective and above can be toxic and damage surfaces.

When receiving a shipment of raw chicken, the delivery should be rejected if the internal temperature exceeds:

Answer: 41°F (5°C)

Raw poultry must be received at 41°F (5°C) or below to remain in the safe temperature zone.

What does FIFO stand for in food storage management?

Answer: First In, First Out

FIFO (First In, First Out) means older stock is used before newer stock to minimize spoilage and waste.

Which of the following is classified as a TCS (Time/Temperature Control for Safety) food?

Answer: Sliced cantaloupe

Cut melons like cantaloupe are TCS foods because their moist, nutrient-rich flesh supports rapid bacterial growth.

A food handler returns from a restroom break. What must they do before resuming food prep?

Answer: Wash hands thoroughly for at least 20 seconds

Handwashing for at least 20 seconds after using the restroom is required before handling food or food-contact surfaces.