Food Safety & Sanitation Flashcards

A manager notices a food handler with a sore throat and fever. What is the correct action?

Answer: Exclude or restrict them depending on symptoms and diagnosis

FDA Food Code requires excluding employees with certain illnesses (like Salmonella) and restricting those with symptoms like sore throat with fever from working with exposed food.

What is the maximum time TCS foods can remain in the temperature danger zone (41°F–135°F) before being discarded?

Answer: 4 hours

TCS foods must not be in the temperature danger zone for more than 4 cumulative hours before they must be discarded.

Which method of thawing frozen food is NOT approved by the FDA Food Code?

Answer: On the counter at room temperature

Thawing at room temperature allows the outer layer of food to enter the danger zone while the inside remains frozen, promoting bacterial growth.

In a HACCP plan, what is a Critical Control Point (CCP)?

Answer: A step where a control measure can prevent or reduce a food safety hazard

A CCP is a specific point in the food production process where control measures can be applied to prevent, eliminate, or reduce food safety hazards to acceptable levels.

What is the purpose of a variance from the regulatory authority in food service?

Answer: To allow a food process that isn't covered or permitted under standard regulations

A variance permits a food establishment to use a process (like curing or smoking) that deviates from standard regulations, provided safety is demonstrated.

Which pest is most directly associated with transmitting Salmonella in a restaurant kitchen?

Answer: Rodents

Rodents are major vectors for Salmonella, contaminating food and surfaces through droppings, urine, and direct contact.

When must a food handler change their gloves?

Answer: After handling money and before touching food

Gloves must be changed when switching tasks that could cause contamination, such as after handling money before touching food.