Food Safety & HACCP Principles Flashcards

What is the temperature danger zone for bacterial growth in foods, as defined by the FDA Food Code?

Answer: 41°F to 135°F (5°C to 57°C)

The FDA Food Code defines the temperature danger zone as 41°F to 135°F (5°C to 57°C), the range in which most pathogenic bacteria multiply rapidly.

Which of the following food products is considered a Time/Temperature Control for Safety (TCS) food?

Answer: Sliced cantaloupe held in a refrigerated display case

Cut melons are a TCS food because their moist, nutrient-rich flesh supports bacterial growth; whole uncut melons with intact rinds are not considered TCS.

A facility is producing shelf-stable acidified salsa. The pH is measured at 4.8 during production. What action should be taken?

Answer: Hold and retest; a pH above 4.6 means the product may not be safe for ambient storage without further processing

The critical limit for acidified shelf-stable foods is pH 4.6 or below; a pH of 4.8 means the product may support Clostridium botulinum growth and should be held pending evaluation.

During a HACCP audit, an inspector asks to see corrective action records. What information is REQUIRED to be documented in these records?

Answer: The deviation identified, corrective action taken, disposition of affected product, and the signature of the responsible individual

Corrective action records must document what went wrong, what was done to fix it, what happened to the affected product, and who is accountable.

Cross-contamination from raw chicken to ready-to-eat salad greens is best classified as which type of food safety hazard?

Answer: Biological hazard from pathogens transferred via contaminated surfaces or hands

Cross-contamination from raw poultry introduces biological hazards (bacteria such as Salmonella or Campylobacter) onto ready-to-eat foods.

A food establishment receives a shipment of ground beef. What is the most important receiving inspection criterion for ensuring food safety?

Answer: Checking that the internal product temperature is at or below 41°F (5°C)

Temperature at receiving is the most critical food safety check; ground beef received above 41°F (5°C) may have experienced temperature abuse and pathogen growth.

Which of the seven HACCP principles specifically addresses ongoing data collection to assess whether a CCP is under control?

Answer: Principle 4 — Establish monitoring procedures

Principle 4 requires establishing monitoring procedures—the planned sequence of observations or measurements—to ensure a CCP remains within critical limits.