Food Safety and Sanitation Flashcards

Which pathogen is most commonly associated with undercooked poultry and is a leading cause of foodborne illness in the US?

Answer: Campylobacter jejuni

Campylobacter jejuni is the most common bacterial cause of foodborne illness in the US and is strongly linked to undercooked poultry.

What is the minimum internal temperature required to safely cook ground beef according to USDA and ACF standards?

Answer: 160°F (71°C)

Ground beef must reach 160°F (71°C) because grinding distributes surface pathogens throughout the meat.

A cook uses the same cutting board for raw chicken and then immediately slices ready-to-eat tomatoes without washing it. This is an example of:

Answer: Cross-contamination

Cross-contamination occurs when pathogens are transferred from one food or surface to another, as in this scenario.

Which of the following foods is considered a TCS (Time/Temperature Control for Safety) food?

Answer: Cooked rice

Cooked rice is a TCS food because its moisture and neutral pH support bacterial growth when held in the temperature danger zone.

A handwashing station must be stocked with all of the following EXCEPT:

Answer: Sanitizing solution

Handwashing stations require soap, water, and drying means; sanitizing solution belongs at a separate sanitizing station.

In a three-compartment sink, the correct order of operations is:

Answer: Wash, rinse, sanitize, air dry

The correct sequence is wash to remove debris, rinse to remove soap, sanitize to kill pathogens, then air dry to prevent recontamination.

Which organization sets the federal guidelines that state and local food safety regulations are typically modeled after in the US?

Answer: FDA Food Code

The FDA Food Code is the federal reference document that most state and local jurisdictions use as a model for their food safety regulations.