Food Safety & Sanitation Practices Flashcards
7 cards from real GAP 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 Practices flashcards as text
What is the minimum temperature that water used for post-harvest washing of fresh produce must reach to be considered safe?
Answer: Ambient temperature is acceptable if chlorinated
There is no mandated minimum temperature for wash water itself, but it must be potable and, if chlorinated, maintained at proper sanitizer concentration levels.
Which of the following best describes the concept of 'hygienic zoning' on a GAP-certified farm?
Answer: Designating areas by cleanliness risk level to prevent cross-contamination
Hygienic zoning separates high-risk areas (like packing areas) from lower-risk areas (like raw fields) to prevent cross-contamination of produce.
A field worker has a cut on their hand that is bandaged. Under GAP guidelines, what additional precaution is required?
Answer: A brightly colored, detectable bandage must be worn under a glove
GAP requires that cuts be covered with a brightly colored bandage that is detectable if it falls into produce, plus a glove to prevent contamination.
When sanitizing harvest bins with chlorine solution, which factor is MOST critical to monitor?
Answer: pH and chlorine concentration together
Chlorine sanitizer effectiveness depends on both pH (ideally 6.0–7.5) and concentration (typically 50–200 ppm), so both must be monitored together.
Which pathogen is most commonly associated with contamination from improperly composted manure applied to leafy greens?
Answer: E. coli O157:H7
E. coli O157:H7 is the pathogen most frequently linked to raw manure contamination of leafy greens and is a primary concern in GAP programs.
Under GAP standards, what is the recommended minimum distance between a portable toilet and a water source used for irrigation or washing?
Answer: 100 feet
GAP guidelines typically require portable toilets to be placed at least 100 feet from water sources to reduce the risk of fecal contamination.
What does 'potable water' mean in the context of GAP food safety requirements?
Answer: Water free from pathogenic microorganisms and safe for human consumption
Potable water is defined as water that is free of harmful levels of microorganisms and chemical contaminants and is safe for human consumption and food contact.