Safe Food Preparation Flashcards

Which action correctly prevents allergen cross-contact during food prep?

Answer: Using dedicated equipment and utensils for allergen-free meals

Dedicated equipment eliminates allergen cross-contact because allergens cannot be destroyed by heat or removed by rinsing.

What is the purpose of calibrating a thermometer before use?

Answer: To ensure the thermometer displays accurate temperatures for safe food preparation

Calibration confirms the thermometer reads correctly so that cook and hold temperatures are reliably measured.

When reheating TCS food for hot holding, it must reach what internal temperature?

Answer: 165°F (74°C) within 2 hours

Reheated TCS food must reach 165°F (74°C) within 2 hours to destroy any pathogens that may have grown during storage.

A prep cook adds ice to a large pot of hot soup to cool it faster. This technique is called:

Answer: Ice-paddle cooling

An ice paddle (a sealed container filled with ice that is stirred through the food) rapidly transfers heat away from hot TCS foods.

Which statement about single-use gloves is correct?

Answer: Gloves must be changed after handling each different food type or after 4 hours

Single-use gloves must be discarded and replaced when switching tasks, handling different foods, or after an interruption.

What is the correct minimum internal temperature for cooking whole pork?

Answer: 145°F (63°C) with a 3-minute rest time

Whole pork must reach 145°F (63°C) and rest for 3 minutes, which allows the temperature to remain lethal to Trichinella and other pathogens.

Which of the following is NOT one of the FDA's Big 8 major food allergens?

Answer: Corn

Corn is not classified as one of the FDA's major food allergens; the Big 8 (now expanded to 9 with sesame) include milk, eggs, fish, shellfish, peanuts, tree nuts, wheat, and soybeans.