Food Safety and Sanitation Flashcards
6 cards from real ACF practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Food Safety and Sanitation flashcards as text
According to the FDA Food Code, what is the correct two-stage process for cooling hot foods?
Answer: From 135°F to 70°F in 2 hours, then to 41°F or lower within an additional 4 hours.
The FDA Food Code mandates a two-stage cooling process to minimize the time food spends in the temperature danger zone. The first stage is to cool food from 135°F to 70°F within two hours. The second stage is to cool it from 70°F to 41°F or lower in the next four hours, for a total cooling time of six hours.
A chef is setting up a sanitizing station using a chlorine-based solution. What is the acceptable concentration range in parts per million (ppm) for this type of sanitizer on a food-contact surface?
Answer: 50-100 ppm
The FDA-approved concentration for a chlorine (bleach) sanitizer is 50-100 ppm. A concentration that is too low will be ineffective at killing pathogens, while a concentration that is too high can be toxic and leave a harmful residue. Quaternary ammonium compounds are typically used at 150-400 ppm, and iodine at 12.5-25 ppm.
Which of the following is the first and most critical step in designing a Hazard Analysis Critical Control Point (HACCP) plan for a foodservice operation?
Answer: Conduct a hazard analysis.
The first principle of HACCP is to conduct a thorough hazard analysis. This involves identifying any potential biological, chemical, or physical hazards at all stages of the food production process. Only after identifying the hazards can you then determine where the critical control points (CCPs) are, establish limits, and set up monitoring and corrective actions.
A line cook is preparing grilled chicken salads. They use a cutting board to portion raw chicken breasts and then, without cleaning it, begin to chop lettuce for the salad. This is a classic example of which food safety violation?
Answer: Cross-contamination
Cross-contamination is the transfer of harmful bacteria or other microorganisms from one food, surface, or piece of equipment to another. Using the same cutting board for raw chicken and then ready-to-eat lettuce without cleaning and sanitizing it in between is a direct violation of cross-contamination prevention principles.
The 'Temperature Danger Zone,' as defined by the FDA for foodservice establishments, is the temperature range in which bacteria grow most rapidly. What is this range?
Answer: 41°F to 135°F (5°C to 57°C)
The FDA Food Code specifies the temperature danger zone for retail and foodservice operations as 41°F to 135°F (5°C to 57°C). It is critical to minimize the amount of time Time/Temperature Control for Safety (TCS) foods are held within this range to prevent the rapid multiplication of harmful bacteria.
When storing food in a walk-in refrigerator, which of the following demonstrates the correct storage order from top to bottom shelf?
Answer: Ready-to-eat salad, raw fish, raw ground beef, raw chicken
Food should be stored based on the minimum internal cooking temperature of the raw items to prevent cross-contamination. Ready-to-eat foods, which receive no further cooking, must be stored on the top shelf. Raw items are then stored below in order of increasing cooking temperature: raw fish (145°F), raw ground beef (155°F), and raw chicken (165°F) on the bottom to prevent juices from dripping onto and contaminating the items below.