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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

  1. What is the USDA-recommended minimum internal temperature for cooking whole poultry?

    Answer: 165°F (74°C)

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

  2. The 'danger zone' for bacterial growth in food is defined as:

    Answer: 40°F–140°F (4°C–60°C)

    Between 40°F and 140°F, bacteria multiply rapidly, doubling as quickly as every 20 minutes under ideal conditions.

  3. Which foodborne pathogen is most commonly associated with improperly cooked ground beef?

    Answer: E. coli O157:H7

    E. coli O157:H7 is a dangerous pathogen found in cattle intestines that can contaminate ground beef during processing.

  4. FIFO (First In, First Out) stock rotation means:

    Answer: Older stock is used before newer stock

    FIFO ensures older inventory is consumed first, preventing spoilage and reducing food waste and safety risks.

  5. What is the maximum time potentially hazardous food can safely remain in the temperature danger zone?

    Answer: 4 hours cumulative

    FDA food code limits total time in the danger zone to 4 cumulative hours, after which food must be discarded.

  6. Cross-contamination is best prevented by:

    Answer: Designating separate color-coded cutting boards by food type

    Color-coded boards (red for raw meat, yellow for poultry, green for produce) prevent pathogens from one food transferring to another.