HACCP Sanitation & Hygiene Practices Flashcards
6 cards from real HACCP practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 HACCP Sanitation & Hygiene Practices flashcards as text
What is the minimum recommended hand-washing duration per FDA Food Code and CDC guidance for food handlers?
Answer: At least 20 seconds with soap and warm running water
The FDA Food Code and CDC both specify at least 20 seconds of vigorous scrubbing with soap and warm running water to effectively remove pathogens from hands.
Under the FDA Food Code, which illnesses or symptoms must food handlers report to their supervisor or person in charge?
Answer: Symptoms of or diagnosis with Salmonella, Shigella, E. coli O157:H7, hepatitis A, or norovirus
The FDA Food Code requires food handlers to report diagnoses or symptoms associated with the 'Big 5' pathogens—Salmonella, Shigella, E. coli O157:H7, hepatitis A, and norovirus—because these are highly transmissible through food.
What is the food safety purpose of using color-coded cutting boards in a HACCP-controlled food service or processing environment?
Answer: To prevent cross-contamination by designating specific board colors for specific food categories
Color-coded cutting boards are a physical allergen and cross-contamination control, ensuring raw poultry, raw meat, seafood, produce, and ready-to-eat foods are never cut on the same surface.
In food processing, what does 'hygienic zoning' mean within a HACCP facility design?
Answer: Physically separating high-care (ready-to-eat) areas from low-care (raw material) areas to prevent cross-contamination between zones
Hygienic zoning uses physical barriers, dedicated equipment, airflow controls, and strict personnel flow rules to prevent pathogens from migrating from lower-risk raw material areas into higher-risk RTE zones.
What protective clothing is typically required for personnel entering a high-care (ready-to-eat) production zone in a HACCP facility?
Answer: Dedicated color-coded overalls, hair nets, beard snoods, gloves, and footwear that remain permanently within the high-care zone
High-care zones require dedicated, zone-specific protective clothing—including color-coded overalls, hairnets, beard snoods, gloves, and dedicated footwear—that stay within the zone to prevent contamination from lower-hygiene areas.
Which step in the standard cleaning sequence must always occur before the sanitizing step to ensure effective sanitation of food contact surfaces?
Answer: Physical removal of gross food soil and organic matter, followed by detergent washing and rinsing
Organic soil (food residue) neutralizes sanitizers, so surfaces must be physically cleaned—scraped, washed with detergent, and rinsed—before a sanitizer is applied to achieve effective microbial reduction.