Food Safety & Sanitation Standards Flashcards

A food handler diagnosed with norovirus may return to work after how many hours symptom-free?

Answer: 48 hours

The FDA Food Code requires food handlers with norovirus to remain excluded from work for at least 48 hours after symptoms resolve.

Which sanitizer concentration is effective for a chlorine-based sanitizing solution used on food-contact surfaces?

Answer: 50–100 ppm

Chlorine sanitizer for food-contact surfaces must be maintained at 50–100 ppm to be effective without leaving harmful residues.

In a FIFO stock rotation system, which product should be used first?

Answer: The product with the earliest use-by date

FIFO (First In, First Out) means the product with the earliest use-by or expiration date is used before newer stock.

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

Answer: 155°F (68°C)

Ground beef must reach an internal temperature of 155°F (68°C) for 15 seconds to destroy pathogens, including E. coli O157:H7.

Which of the following is a common vehicle for Salmonella contamination in a restaurant?

Answer: Raw poultry and shell eggs

Raw poultry and shell eggs are the most common sources of Salmonella contamination in foodservice environments.

A three-compartment sink must be set up in which order?

Answer: Wash, rinse, sanitize

The correct sequence is wash (remove debris with detergent), rinse (remove detergent), then sanitize (kill remaining pathogens).

What does the term 'TCS food' refer to in food safety?

Answer: Foods that are temperature controlled for safety

TCS stands for Temperature Control for Safety; these foods require careful temperature management to prevent pathogen growth.