Sanitation and Safety Flashcards

When using a three-compartment sink, what is the correct order of operations?

Answer: Wash, rinse, sanitize

The correct order is wash in the first sink to remove food and soil, rinse in the second to remove detergent, then sanitize in the third.

Which foodborne pathogen is most commonly associated with improperly cooled rice and starchy foods?

Answer: Bacillus cereus

Bacillus cereus produces heat-resistant spores that survive cooking and can germinate and produce toxins when starchy foods are improperly cooled.

A food handler with a bandaged cut on their hand must also use which additional protective measure when handling food?

Answer: A brightly colored bandage plus a glove

A brightly colored bandage (for visibility if it falls off) covered by a single-use glove is required to prevent contamination of food.

What is the maximum time food can remain in the temperature danger zone during the cooling process before it must be discarded?

Answer: 6 hours total

The FDA Food Code allows a total of 6 hours for the two-stage cooling process (135°F to 70°F in 2 hours, then to 41°F in the next 4 hours).

Which of the following is an example of a physical hazard in food?

Answer: A fragment of bone in ground beef

A bone fragment is a physical hazard — a foreign object that can cause injury when consumed.

Under the FDA Food Code, how long must a food establishment maintain shellfish identification tags?

Answer: 90 days from the date the container was emptied

Shellfish identification tags must be kept on file for 90 days from the date the last shellfish in the container was sold or served.

What is the primary reason raw poultry should be stored on the LOWEST shelf in a walk-in refrigerator?

Answer: To prevent drips from contaminating foods stored below

Raw poultry is stored on the lowest shelf to prevent any drips or leaks from contaminating ready-to-eat foods stored on lower shelves.