Food Safety & Sanitation Flashcards

A personal chef receives a delivery of fresh fish. Which characteristic indicates the fish is NOT safe to accept?

Answer: Ammonia or sour odor

Fresh fish should smell like the ocean or have no strong odor; an ammonia or sour smell indicates spoilage.

When must a food handler with a sore throat and fever be excluded from working with food?

Answer: Always, because this symptom combination may indicate a reportable illness

A sore throat with fever may indicate Streptococcus or other reportable illnesses, requiring exclusion until cleared by a medical professional.

What is the correct procedure for thawing a frozen whole chicken intended for same-day cooking?

Answer: In the microwave, then cook immediately afterward

Microwave thawing is safe as long as the food is cooked immediately afterward to eliminate any areas that may have begun to cook and enter the danger zone.

A chef is preparing hollandaise sauce that will be held on a steam table for service. What is the minimum holding temperature?

Answer: 135°F (57°C)

Hot TCS foods must be held at a minimum of 135°F (57°C) to remain outside the temperature danger zone.

Which of the following is the best way a personal chef can verify that a dishwasher is sanitizing effectively?

Answer: Using test strips appropriate for the sanitizer type

Sanitizer test strips provide objective measurement of sanitizer concentration, ensuring it falls within the effective range.

A personal chef prepares food in a client's home where the refrigerator temperature is 48°F. What should the chef do?

Answer: Notify the client and avoid storing any TCS foods in the unit

A refrigerator holding food at 48°F is above the 41°F cold-holding limit, making it unsafe for TCS foods, and the client must be informed.

What does FIFO stand for in the context of food storage rotation?

Answer: First In, First Out

FIFO (First In, First Out) means using older inventory before newer stock to minimize spoilage and reduce food waste.