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
What is the two-stage cooling process required for hot foods?
Answer: 135°F to 70°F within 2 hours, then to 41°F within 4 more hours
Food must cool from 135°F to 70°F within 2 hours and then to 41°F within an additional 4 hours.
The most important reason food handlers wash their hands is to:
Answer: Prevent the spread of pathogens
Handwashing removes pathogens that cause foodborne illness before handling food.
What is the minimum internal cooking temperature for ground beef?
Answer: 155°F
Ground beef must reach 155°F for 17 seconds because grinding spreads surface bacteria throughout.
Which document verifies that a supplier's food was received at a safe temperature?
Answer: A receiving log or temperature record
Receiving temperature logs document that deliveries met safe temperature standards.
What water temperature is required for a chlorine sanitizer to work effectively?
Answer: At least 55°F
Chlorine sanitizer requires water of at least 55°F to remain effective at proper concentration.
A guest reports a severe allergic reaction after eating. This is an example of what kind of hazard?
Answer: Chemical hazard including allergens
Allergens are classified under chemical hazards in food safety systems.
How often should food-contact surfaces in continuous use be cleaned and sanitized?
Answer: At least every 4 hours
Food-contact surfaces in constant use must be cleaned and sanitized at least every 4 hours.