Food Safety & Sanitation Flashcards
7 cards from real SNA practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Food Safety & Sanitation flashcards as text
In the HACCP system, what is a Critical Control Point (CCP)?
Answer: A step where a control measure can prevent or eliminate a food safety hazard
A CCP is a specific point in the food process where control measures can be applied to prevent, eliminate, or reduce food safety hazards to acceptable levels.
Which type of thermometer is most appropriate for checking the internal temperature of a thin hamburger patty?
Answer: Thermocouple thermometer
Thermocouple thermometers have a thin probe tip that provides accurate readings for thin foods quickly, making them ideal for hamburger patties.
A school food service worker accidentally uses a food-grade sanitizer at 10 times the recommended concentration. What is the primary concern?
Answer: Chemical contamination of food contact surfaces poses a health risk
Excessive sanitizer concentration leaves harmful chemical residues on food contact surfaces, which can contaminate food and harm students.
Milk cartons should be stored in the refrigerator at what maximum temperature?
Answer: 41°F (5°C)
TCS (Temperature Control for Safety) foods including milk must be kept at 41°F (5°C) or below to inhibit bacterial growth.
Which practice best prevents cross-contamination when preparing raw chicken and fresh salad greens?
Answer: Use separate color-coded cutting boards for each food type
Color-coded cutting boards (e.g., yellow for poultry, green for produce) physically prevent raw proteins from contaminating ready-to-eat foods.
According to food safety guidelines, cooked foods must be cooled from 135°F to 70°F within what time frame?
Answer: 2 hours
The first cooling stage requires reducing temperature from 135°F to 70°F within 2 hours to minimize pathogen growth in the danger zone.
What is the purpose of a variance from the regulatory authority in a HACCP plan?
Answer: To permit a food process that deviates from standard food safety requirements
A variance allows a food establishment to use a non-standard process (such as curing or smoking) that requires regulatory review and approval.