Culinary Arts Food Safety & Sanitation Flashcards
6 cards from real Culinary Arts practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Culinary Arts Food Safety & Sanitation flashcards as text
Which sanitizing concentration of chlorine bleach solution is appropriate for food-contact surfaces?
Answer: 50–100 ppm
A chlorine solution of 50–100 ppm effectively sanitizes food-contact surfaces without leaving harmful chemical residue.
Personal protective equipment (PPE) required when handling cleaning chemicals in a commercial kitchen includes:
Answer: Rubber gloves and eye protection
Chemical-resistant gloves and splash-proof eye protection are required to prevent burns and eye injuries from concentrated sanitizers.
Thawing frozen proteins at room temperature on a counter is prohibited because:
Answer: The exterior enters the danger zone while the interior remains frozen
Counter thawing allows the outer surface to reach dangerous temperatures promoting bacterial growth long before the center thaws.
A HACCP plan identifies Critical Control Points (CCPs) as:
Answer: Steps in food production where a hazard can be prevented or eliminated
CCPs are specific process steps — like cooking temperature or cooling speed — where control measures prevent or eliminate food safety hazards.
Which method is NOT an approved way to thaw frozen food safely?
Answer: On the counter at room temperature for several hours
Counter thawing allows surface temperatures to enter the danger zone for extended periods, enabling rapid bacterial multiplication.
The correct handwashing procedure requires scrubbing with soap for at least:
Answer: 20 seconds
A minimum of 20 seconds of vigorous scrubbing with soap removes transient microorganisms from hands effectively.