Food Safety & Sanitation Flashcards
7 cards from real CCA 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
Which foodborne illness is caused by a toxin pre-formed in food before consumption, and symptoms typically appear within 1–6 hours?
Answer: Staphylococcal food poisoning
Staphylococcus aureus produces heat-stable toxins in food before it is eaten; once formed, these toxins cannot be destroyed by cooking, causing rapid-onset illness.
A food establishment receives a delivery of fresh fish. What is the maximum acceptable internal temperature upon delivery?
Answer: 41°F (5°C)
Fresh fish must be received at an internal temperature of 41°F (5°C) or below to ensure it has been properly cold-held during transport.
When is it necessary to wash hands TWICE in succession during food service?
Answer: After using the restroom
After using the restroom, food handlers must wash their hands in the restroom and then again at a handwashing sink upon re-entering the food preparation area.
Which pest is most commonly associated with spreading Salmonella and is attracted to food debris and moisture in kitchens?
Answer: Cockroaches
Cockroaches are known carriers of Salmonella and other pathogens, thriving in warm, moist environments with access to food debris.
An employee's food handler certification has expired. What should the manager do?
Answer: Remove the employee from food handling duties until certification is renewed
A food handler with an expired certification should be removed from food-handling duties until they obtain a valid certification, as required by most local health codes.
What is the safe minimum internal temperature for cooking pork chops?
Answer: 145°F (63°C) with a 3-minute rest
Pork chops must reach 145°F (63°C) followed by a 3-minute rest time, which allows heat to continue destroying pathogens throughout the meat.
Which practice helps prevent chemical contamination in a food establishment?
Answer: Labeling and storing chemicals in original containers away from food
Chemicals must be kept in original, labeled containers and stored separately from food to prevent accidental contamination and misuse.