Food Safety & HACCP Flashcards

Which bacterial pathogen is most commonly associated with improperly cooked ground beef in Canada?

Answer: E. coli O157:H7

E. coli O157:H7 is a dangerous pathogen closely linked to undercooked ground beef and is a major food safety concern in Canada.

At what temperature must hot food be held to remain safe for service?

Answer: Above 60°C

Canadian food safety regulations require hot food to be held at or above 60°C to prevent bacterial growth during service.

What is a 'critical limit' in a HACCP plan?

Answer: The minimum or maximum value that controls a biological, chemical, or physical hazard

A critical limit is a measurable value (e.g., temperature or time) that separates acceptable from unacceptable conditions at a CCP.

Which of the following is a biological food safety hazard?

Answer: Salmonella bacteria in raw chicken

Salmonella is a biological hazard caused by living microorganisms, distinct from chemical or physical hazards.

How should raw meat be stored in a walk-in refrigerator relative to ready-to-eat foods?

Answer: Below ready-to-eat foods

Raw meat must be stored below ready-to-eat foods to prevent cross-contamination from dripping juices.

What is the correct sanitizer concentration for a chlorine-based sanitizing solution used on food contact surfaces?

Answer: 100–200 ppm

A chlorine sanitizing solution of 100–200 ppm is effective for sanitizing food contact surfaces per Canadian food safety guidelines.