Food Safety & Sanitation Flashcards

A school receives a delivery of canned goods with several cans that are swollen at the top. What should be done?

Answer: Reject the entire shipment of swollen cans

Swollen cans indicate gas production from bacterial growth (possibly Clostridium botulinum) and must be rejected and safely discarded.

Which federal agency is primarily responsible for inspecting meat and poultry safety in the United States?

Answer: USDA-FSIS (Food Safety and Inspection Service)

USDA-FSIS (Food Safety and Inspection Service) is responsible for ensuring the safety, wholesomeness, and labeling of meat, poultry, and egg products.

How long can leftover school lunch entrees safely remain in cold storage (41°F or below)?

Answer: 3–4 days

USDA food safety guidelines recommend consuming refrigerated cooked foods within 3–4 days to prevent pathogen growth and maintain food quality.

What is the most important step before putting on disposable gloves to handle food?

Answer: Wash hands thoroughly with soap and water

Handwashing before gloving removes pathogens that could contaminate food if the gloves are torn or removed, making it the critical first step.

Norovirus is best described as which type of foodborne hazard?

Answer: Biological hazard

Norovirus is a biological hazard — specifically a virus — that is one of the most common causes of foodborne illness outbreaks in school settings.

When inspecting a food delivery, which of the following would be an acceptable condition for fresh ground beef?

Answer: Bright cherry-red color with no off-odor

Acceptable fresh ground beef should have a bright cherry-red color and no off-putting odor, indicating it has not begun to spoil.

Which handwashing step is most often skipped but is critical for effective pathogen removal?

Answer: Scrubbing for at least 20 seconds

Scrubbing for at least 20 seconds with soap creates the friction necessary to physically remove pathogens from hands effectively.