Food Safety & Sanitation Flashcards
7 cards from real CRM practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Food Safety & Sanitation flashcards as text
Shellfish tags must be kept on file by a restaurant for how long after the container is emptied?
Answer: 90 days
FDA Food Code requires shellfish identification tags to be retained for 90 days to enable traceback in the event of a foodborne illness outbreak.
A food establishment's risk-based inspection focuses on:
Answer: Factors that most directly contribute to foodborne illness
Risk-based inspections prioritize observations related to the five CDC risk factors most commonly associated with foodborne illness outbreaks.
Which type of thermometer is best suited for checking the temperature of thin foods like fish fillets?
Answer: Thermocouple thermometer
Thermocouple thermometers have thin probes that respond quickly and accurately measure temperatures in thin or small food items.
What is the correct procedure after a foodborne illness complaint is received from a customer?
Answer: Document the complaint, preserve suspect foods, notify the local health department, and cooperate fully
Proper response includes thorough documentation, preserving evidence, notifying the regulatory authority, and cooperating with any investigation.
Ready-to-eat TCS foods prepared in-house must be date-marked and used within how many days when stored at 41°F or below?
Answer: 7 days
FDA Food Code requires ready-to-eat TCS foods held in refrigeration to be consumed, sold, or discarded within 7 days of preparation.
Which of the following describes the correct way to calibrate a bimetallic stemmed thermometer using the ice-point method?
Answer: Submerge the stem in ice water and adjust to 32°F
The ice-point method involves placing the thermometer stem in an ice-water slurry and adjusting the dial to 32°F (0°C) if needed.
A restaurant must have a written food safety plan (HACCP plan) if it conducts which of the following processes?
Answer: Smoking fish for extended shelf life
Specialized processes like smoking fish for preservation require a HACCP plan and often a variance because they involve non-standard food safety controls.