Food Safety & Sanitation Flashcards
9 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 9 Food Safety & Sanitation flashcards as text
What is the first step in maintaining food safety during food preparation?
Answer: Washing hands thoroughly.
Proper hand washing is critical in preventing the spread of contaminants in food.
What is the danger zone for food temperature?
Answer: Between 41°F and 135°F.
The danger zone for bacterial growth is between 41°F and 135°F (5°C and 57°C).
What is cross-contamination?
Answer: Transferring bacteria from raw meat to ready-to-eat food.
Cross-contamination occurs when harmful bacteria or allergens are transferred from one food or surface to another.
What is the proper temperature for storing frozen food?
Answer: 0°F (-18°C).
Frozen food should be stored at or below 0°F (-18°C) to maintain its safety and quality.
Why is it important to monitor the pH levels in food safety?
Answer: To prevent bacteria from growing.
Maintaining the correct pH prevents harmful bacteria from thriving in food.
How should raw meat be stored to prevent contamination?
Answer: On the bottom shelf of the fridge.
Raw meat should be stored on the bottom shelf of the fridge to prevent drips onto other foods.
What is the most effective way to thaw frozen food?
Answer: In the refrigerator or under cold water.
Thawing food in the refrigerator or under cold running water ensures safety by keeping food out of the danger zone.
What is the best method for sanitizing surfaces?
Answer: Using a food-safe sanitizer.
Using a food-safe sanitizer helps prevent contamination from surfaces that contact food.
What is the proper method for checking food temperature?
Answer: Using a food thermometer.
A thermometer should be used to check the internal temperature of food to ensure it is safe to eat.