Safe Facilities and Equipment Flashcards

What is the recommended maximum temperature for a dry storage area for food products?

Answer: 70°F (21°C)

Dry storage areas should be maintained between 50°F and 70°F (10°C–21°C) to preserve the quality and safety of dry goods.

A food handler notices a gap under the back door of the kitchen. This is a concern primarily because:

Answer: It can allow pests to enter the facility

Gaps under doors are a common pest entry point and must be sealed to prevent insects and rodents from entering the food preparation area.

Which chemical sanitizer concentration is correct for chlorine (bleach) used in a three-compartment sink?

Answer: 50–100 ppm

Chlorine sanitizer solutions should be between 50 and 100 ppm to be effective against pathogens without leaving harmful residues.

What action should be taken when a thermometer used to check food temperatures is dropped on the floor?

Answer: Clean, rinse, sanitize, and re-calibrate it before use

A dropped thermometer should be cleaned, rinsed, sanitized, and re-calibrated to ensure accuracy and prevent cross-contamination.

Integrated Pest Management (IPM) in a food establishment prioritizes:

Answer: Prevention of pest entry and harborage before chemical treatments

IPM focuses on preventing pests through sanitation, exclusion, and facility maintenance before resorting to chemical treatments.

Equipment that is used to store food must be labeled with which information?

Answer: The date the food was prepared and use-by date

Food stored in containers must be labeled with the preparation date and use-by date so staff can apply FIFO rotation and discard expired items.

Which of the following is a sign of a potential sewage backup in a food service establishment?

Answer: Slow drains and gurgling sounds from floor drains

Slow drains, gurgling, and unpleasant odors are early warning signs of a sewage backup, which can contaminate the facility and must be addressed immediately.