Kitchen Management and Sanitation Flashcards
7 cards from real CMC practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Kitchen Management and Sanitation flashcards as text
A cook places raw chicken on a cutting board, then immediately uses the same board to slice tomatoes without washing it. Which foodborne pathogen is most likely to be transferred?
Answer: Salmonella spp.
Salmonella is commonly found in raw poultry and is a primary cross-contamination risk when the same surface is used for ready-to-eat foods.
Under HACCP principles, what term describes a step in the process at which control measures can be applied to prevent or eliminate a food safety hazard?
Answer: Critical control point (CCP)
A Critical Control Point (CCP) is a specific step where control measures are essential to prevent, eliminate, or reduce a food safety hazard to an acceptable level.
What is the minimum internal temperature for holding hot potentially hazardous foods (PHF) to prevent bacterial growth?
Answer: 135°F (57°C)
Hot potentially hazardous foods must be held at 135°F (57°C) or above to prevent bacterial growth per FDA Food Code.
A kitchen manager notices a pest control log showing rodent droppings near dry storage. What is the correct immediate action?
Answer: Remove contaminated food, seal entry points, and contact a licensed pest control operator
Finding rodent evidence requires immediate disposal of contaminated food, exclusion of entry points, and intervention by a licensed pest control professional.
Which sanitizer concentration is correct for a chlorine-based (bleach) sanitizing solution used on food-contact surfaces?
Answer: 50–100 ppm
The FDA Food Code specifies 50–100 ppm chlorine concentration for effective sanitizing of food-contact surfaces.
When calibrating a bimetallic stemmed thermometer using the ice-point method, what must the reading be after 30 seconds in an ice slurry?
Answer: 32°F (0°C)
A correctly calibrated thermometer reads 32°F (0°C) in a properly made ice-water slurry during the ice-point calibration method.
Which food storage practice best prevents cross-contamination in a walk-in cooler?
Answer: Store ready-to-eat foods above raw proteins, arranged by cooking temperature
Ready-to-eat foods on top shelves and raw proteins below—organized by minimum internal cooking temperature (seafood lowest, then whole cuts, then ground meat, then poultry highest)—prevents drip contamination.