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Food Safety and Sanitation Flashcards

7 cards from real Cooking Lessons 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 and Sanitation flashcards as text

  1. Which food is most commonly associated with Salmonella contamination?

    Answer: Raw eggs and undercooked poultry

    Salmonella is frequently found in raw eggs and undercooked poultry products.

  2. When storing foods in a refrigerator, where should raw poultry be placed?

    Answer: On the bottom shelf, below all other foods

    Raw poultry goes on the bottom shelf so its juices cannot drip onto other foods.

  3. What is the correct order of steps for cleaning and sanitizing a food-contact surface?

    Answer: Wash, rinse, sanitize, air dry

    Surfaces must be washed and rinsed before sanitizer is applied, then left to air dry.

  4. A refrigerator should be kept at or below what temperature to slow bacterial growth?

    Answer: 40°F (4°C)

    Keeping the refrigerator at 40°F or below keeps food out of the danger zone.

  5. Which practice best follows the FIFO (First In, First Out) rule?

    Answer: Placing newer stock behind older stock so older items are used first

    FIFO rotates stock so the oldest products are used before newer ones, reducing spoilage.

  6. Which symptom would require a food worker to stay home from the kitchen?

    Answer: Vomiting or diarrhea

    Vomiting and diarrhea signal illnesses that can easily contaminate food, so workers must be excluded.

  7. To what minimum internal temperature should chicken breasts be cooked?

    Answer: 165°F (74°C)

    All poultry must reach 165°F internally to destroy Salmonella and other pathogens.