Advanced Food Safety and Sanitation Flashcards
7 cards from real CCC practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Advanced Food Safety and Sanitation flashcards as text
In a HACCP plan, what is a Critical Control Point (CCP)?
Answer: A step where a hazard can be prevented, eliminated, or reduced to a safe level
A CCP is a step at which control can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level.
What is the maximum time ready-to-eat food may remain in the temperature danger zone before it must be discarded?
Answer: 4 hours
Food held between 41°F and 135°F must be discarded after 4 hours of cumulative time in the danger zone.
Which internal temperature must poultry reach to be considered safely cooked?
Answer: 165°F for 15 seconds
Poultry must reach an internal temperature of 165°F for 15 seconds to destroy Salmonella and other pathogens.
What is the correct order of a three-compartment sink from first to last step?
Answer: Wash, rinse, sanitize
Proper manual warewashing follows wash, rinse, then sanitize before air drying.
Which pathogen is most commonly associated with improperly canned low-acid foods?
Answer: Clostridium botulinum
Clostridium botulinum produces a deadly toxin in anaerobic, low-acid canned environments.
What is the safe minimum concentration for a chlorine-based sanitizing solution?
Answer: 50-99 ppm
Chlorine sanitizer is typically effective at 50-99 ppm at the correct temperature and contact time.
What is the primary purpose of FIFO in food storage?
Answer: To ensure older stock is used before newer stock
First In, First Out rotates stock so older products are used before they expire.