Food Safety & Sanitation Flashcards

What is the minimum internal cooking temperature for ground beef patties served in a school cafeteria?

Answer: 155°F (68°C)

Ground beef must be cooked to a minimum internal temperature of 155°F (68°C) to destroy pathogens like E. coli O157:H7.

Which pathogen is most commonly associated with improperly cooled rice and starchy foods left at room temperature?

Answer: Bacillus cereus

Bacillus cereus forms heat-resistant spores in starchy foods and produces toxins when the food is improperly cooled.

When cooling a large pot of chili, which method is most effective for rapid cooling?

Answer: Divide into shallow pans and place in an ice bath

Dividing food into shallow pans and using an ice bath rapidly reduces the temperature through the danger zone (135°F to 70°F within 2 hours).

A food service worker notices a cutting board has deep grooves and scratches. What is the correct action?

Answer: Replace the cutting board immediately

Deep grooves and scratches harbor bacteria that cannot be effectively removed by cleaning or sanitizing, requiring replacement.

What does FIFO stand for in food storage management?

Answer: First In, First Out

FIFO (First In, First Out) means older stock is used before newer stock to reduce spoilage and food waste.

Which symptom would disqualify a school cafeteria worker from handling food?

Answer: Jaundice (yellowing of skin or eyes)

Jaundice is a symptom of hepatitis A or other liver conditions that can be transmitted through food and requires exclusion from food handling.

What concentration of chlorine sanitizer solution is typically acceptable for sanitizing food contact surfaces?

Answer: 50–100 ppm

A chlorine sanitizer concentration of 50–100 ppm is effective against pathogens without leaving harmful residues on food contact surfaces.