Practice Test 2 Flashcards

What is the maximum time that food can remain in the temperature danger zone before it must be discarded?

Answer: 4 hours

Food that has been in the temperature danger zone (41°F–135°F) for a cumulative total of more than 4 hours must be discarded.

An operation receives a shipment of canned goods with swollen lids. What action should be taken?

Answer: Reject or discard the cans and notify the supplier

Swollen cans indicate gas production from bacteria such as Clostridium botulinum, making the contents potentially deadly — they must be rejected or discarded.

Which method of thawing food is NOT approved by the FDA Food Code?

Answer: Thawing on a countertop at room temperature

Thawing food at room temperature allows the outer layers to reach the danger zone while the interior is still frozen, promoting bacterial growth.

A food handler uses the same cutting board for raw chicken and then for lettuce without washing it. This is an example of:

Answer: Cross-contamination

Using the same surface for raw poultry and ready-to-eat produce without sanitizing between uses is a classic example of cross-contamination.

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

Answer: 50–100 ppm

Chlorine sanitizer for food-contact surfaces should be between 50–100 ppm to be effective without leaving harmful residue.

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

Answer: Sliced tomatoes

Sliced tomatoes are a TCS food because cutting exposes the moist interior, creating an environment that supports bacterial growth.

When reheating food for hot holding, what minimum internal temperature must it reach and how quickly?

Answer: 165°F (74°C) within 2 hours

Food reheated for hot holding must reach 165°F (74°C) within 2 hours to ensure any pathogens that developed during storage are destroyed.