Culinary Arts Food Safety & Sanitation Flashcards
6 cards from real Culinary Arts practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Culinary Arts Food Safety & Sanitation flashcards as text
Cooked rice left at room temperature overnight is dangerous primarily due to which organism?
Answer: Bacillus cereus
Bacillus cereus produces heat-stable toxins in starchy foods like rice that cause vomiting and cannot be destroyed by reheating.
Food handlers must report which condition to their supervisor before working with food?
Answer: Jaundice or symptoms of hepatitis A
Jaundice is a symptom of hepatitis A, a highly contagious foodborne illness that can spread through food preparation.
When cooling hot food for safe storage, the FDA requires cooling from 135°F to 70°F within:
Answer: 2 hours
Hot food must cool from 135°F to 70°F within 2 hours to prevent the rapid bacterial growth that occurs in this range.
Proper storage order in a walk-in refrigerator from top shelf to bottom shelf should be:
Answer: Ready-to-eat → seafood → whole beef → ground beef → poultry
Ready-to-eat foods are stored highest, with raw proteins stored below in order of their minimum required cooking temperature.
A food handler's license or food handler card in most US states requires:
Answer: Passing a food safety certification exam
Most US jurisdictions require food handlers to pass an accredited food safety exam covering hygiene, temperature control, and contamination prevention.
Which pest control practice is required in a licensed commercial kitchen?
Answer: Integrated Pest Management (IPM) with documentation of inspections
IPM combines sanitation, exclusion, monitoring, and targeted pesticide use with records to minimize pest presence and chemical exposure.