Food Safety Flashcards

A food handler notices a shipment of raw chicken has an internal temperature of 48°F upon delivery. What should they do?

Answer: Reject the shipment

Raw poultry must be received at 41°F (5°C) or lower; 48°F exceeds the safe limit, so the shipment must be rejected.

Which pathogen is most commonly associated with undercooked ground beef?

Answer: Escherichia coli O157:H7

E. coli O157:H7 is strongly linked to undercooked ground beef because grinding disperses surface bacteria throughout the meat.

What is the correct method for thawing a large frozen roast quickly in a food service operation?

Answer: Submerge it under running potable water at 70°F or below

Running potable water at 70°F or below is an approved rapid-thaw method that keeps the food surface out of the temperature danger zone.

A cook prepares a large pot of chili and needs to cool it. The chili must be cooled from 135°F to 70°F within how many hours?

Answer: 2 hours

The first stage of the two-stage cooling method requires food to drop from 135°F to 70°F within 2 hours.

Which of the following is an example of a physical contaminant in food?

Answer: A bone fragment in a fish fillet

A bone fragment is a physical contaminant — a foreign object that can cause injury when consumed.

When using the FIFO (First In, First Out) method, how should new stock be stored relative to older stock?

Answer: New stock behind or beneath older stock

FIFO requires placing new stock behind or beneath older stock so the older product is used first.

A food handler with a sore throat and fever is assigned to work on a prep line serving a high-risk population (elderly care facility). What is the appropriate action?

Answer: Exclude them from the operation entirely

When serving a high-risk population, a food handler with fever and sore throat must be excluded from the operation, not merely restricted.