Food Safety and Sanitation Flashcards

A chef needs to thaw a large frozen turkey quickly. Which method is acceptable according to food safety standards?

Answer: Submerged in cold running water (70°F or below)

Thawing under cold running water (70°F or below) is an approved method that keeps the food's exterior out of the temperature danger zone.

Which pH range is most hospitable to bacterial growth in food?

Answer: 4.6 – 7.5

Most foodborne pathogens grow best at a pH between 4.6 and 7.5, which is why acidic foods below 4.6 pH are considered lower risk.

Personal Protective Equipment (PPE) such as single-use gloves in foodservice are intended to:

Answer: Prevent direct bare-hand contact with ready-to-eat foods

Single-use gloves prevent bare-hand contact with ready-to-eat foods and must be changed between tasks, but do not replace handwashing.

What is the maximum time that hot TCS food can remain in the temperature danger zone (41°F–135°F) before it must be discarded?

Answer: 4 hours

TCS food that has been in the temperature danger zone for a cumulative total of more than 4 hours must be discarded.

Hepatitis A is classified as a foodborne illness caused by:

Answer: A virus transmitted via the fecal-oral route

Hepatitis A is a viral illness spread primarily through fecal-oral contamination, often via infected food handlers or contaminated water.

When calibrating a bimetallic stemmed thermometer using the ice-point method, the correct target reading is:

Answer: 32°F (0°C)

The ice-point method uses an ice-water slurry at 32°F (0°C), the freezing point of water, as the calibration standard.

Which of the following best describes 'active managerial control' in a food safety management system?

Answer: Proactively identifying and addressing food safety risks before illness occurs

Active managerial control means anticipating, preventing, and correcting food safety problems before they result in illness.