Mixed Deck — All Food Safety Topics Flashcards
100 cards from real Food Safety practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 20 Mixed Deck — All Food Safety Topics flashcards as text
What is the purpose of test strips or test kits when using chemical sanitizers?
Answer: To verify the sanitizer concentration is within the correct effective range
Test kits verify that sanitizer concentration is within the effective range, as too little won't sanitize and too much can be hazardous.
Which type of soap is required for handwashing in food service?
Answer: Liquid soap (any approved type)
Liquid soap must be used for handwashing in food service; hand sanitizer alone is not an acceptable substitute for proper handwashing.
What does TCS food mean?
Answer: Food requiring Time/Temperature Control for Safety to prevent pathogen growth
TCS (Time/Temperature Control for Safety) foods are those that support pathogen growth and require careful monitoring of both time and temperature.
What term describes the unintentional transfer of an allergen from one food or surface to another?
Answer: Cross-contact
Cross-contact specifically refers to the transfer of an allergenic protein to a food that does not intentionally contain that allergen, which can trigger an allergic reaction.
What is allergen cross-contact?
Answer: When an allergen is accidentally transferred to a food that should not contain it
Allergen cross-contact occurs when a food allergen is unintentionally transferred to an allergen-free dish through shared equipment, surfaces, or splash.
Which cooking method does NOT eliminate the allergenicity of a food allergen?
Answer: All of the above — heat does not eliminate allergens
Allergen proteins are generally heat-stable and are not destroyed by cooking; a food that contains an allergen remains allergenic regardless of the cooking method used.
Which action BEST prevents allergen cross-contact when preparing a meal for an allergic customer?
Answer: Using dedicated, color-coded equipment for allergen-free dishes
Dedicated, color-coded equipment eliminates the risk of allergen proteins persisting on surfaces, which rinsing alone cannot fully remove.
What does the term 'adulterated food' mean under US federal food law?
Answer: Food that contains a harmful substance, is unfit for consumption, or was produced under unsanitary conditions
Adulterated food is food that contains any harmful or filthy substance, is unfit for human consumption, or was prepared, stored, or held under conditions that make it unsafe under the Federal Food, Drug, and Cosmetic Act.
A customer tells a server they have a severe peanut allergy. What is the MOST important first step for the food handler?
Answer: Alert the kitchen staff and manager immediately
Immediately alerting the kitchen and manager ensures the entire team is aware so cross-contact can be prevented throughout food preparation and service.
What is the total maximum time allowed for the two-stage cooling process?
Answer: 6 hours
Food must cool from 135°F all the way to 41°F within a total of 6 hours using the two-stage method.
How long must temperature logs and other HACCP records typically be retained?
Answer: As required by the regulatory authority, typically 1 to 3 years
HACCP records, including temperature logs and corrective action documentation, must be retained for the period specified by the regulatory authority, commonly one to three years.
How many principles does the HACCP system consist of?
Answer: 7
The HACCP system consists of 7 principles that guide the identification and control of food safety hazards throughout the food production process.
A food handler wears the same gloves from the break room back to the food prep area. What is wrong?
Answer: The gloves were contaminated during the break and must be discarded and replaced
Gloves worn in non-food areas like break rooms are considered contaminated and must be discarded and replaced before resuming food handling.
What is the correct sequence for cleaning and sanitizing a cutting board?
Answer: Wash, rinse, sanitize, air dry
The correct sequence is: wash to remove debris, rinse to remove soap, apply sanitizer, then air dry to avoid re-contamination.
Which of the following is a safe method for thawing frozen food?
Answer: In the refrigerator
Thawing in the refrigerator keeps food at safe temperatures throughout the entire thawing process.
What is the correct concentration range for a chlorine (bleach) sanitizing solution?
Answer: 50–100 ppm
A chlorine sanitizing solution must be maintained at 50–100 ppm to be effective against pathogens without leaving harmful chemical residue.
Why must ready-to-eat foods never be touched with bare hands?
Answer: Bare hands can transfer pathogens to food that will not be cooked again to destroy them
Bare-hand contact with ready-to-eat food is prohibited because these foods undergo no further cooking step that would destroy transferred pathogens.
What action must be taken if TCS food has been in the temperature danger zone for more than 4 hours?
Answer: Discard the food
Food that has accumulated more than 4 hours in the temperature danger zone must be discarded to prevent foodborne illness.
An advisory statement such as 'May contain traces of peanuts' on a food label is:
Answer: Voluntary and not regulated by FALCPA
Precautionary allergen labeling (PAL) such as 'may contain' statements is voluntary and not federally mandated; FALCPA only requires labeling of intentional allergen ingredients.
What does HACCP stand for?
Answer: Hazard Analysis and Critical Control Points
HACCP stands for Hazard Analysis and Critical Control Points, a systematic science-based approach to identifying and controlling food safety hazards.