Food Safety and Sanitation Flashcards

A cook prepares a 5-gallon batch of beef stock at 190°F. Per the FDA Food Code, by when must it reach 70°F?

Answer: Within 2 hours

Cooked TCS food must cool from 135°F to 70°F within 2 hours, then to 41°F or lower within the next 4 hours.

Which pathogen is most often linked to large batches of meat gravy or chili that cooled too slowly?

Answer: Clostridium perfringens

C. perfringens spores survive cooking and multiply quickly in large masses of food that cool slowly.

Leftover cooked rice was left at room temperature overnight and then fried. Which hazard is most likely?

Answer: Bacillus cereus toxin

Bacillus cereus forms a heat-stable emetic toxin in cooked rice held at room temperature.

What is the minimum internal cooking temperature for stuffed pork chops?

Answer: 165°F for less than 1 second

Stuffed meats, fish, poultry, and pasta must reach 165°F because the stuffing can harbor pathogens from raw juices.

Which method is approved for thawing a frozen turkey?

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

Thawing under running water at 70°F or below is approved, along with refrigeration, cooking, and microwaving followed by immediate cooking.

Ready-to-eat TCS food made in-house and held at 41°F can be kept for how long, counting the day of preparation as day 1?

Answer: 7 days

The Food Code allows a maximum of 7 days at 41°F or less for date-marked ready-to-eat TCS food.

A line cook reports jaundice that started two days ago. What should the person in charge do?

Answer: Exclude the cook and notify the regulatory authority

Jaundice within the last 7 days may indicate Hepatitis A, so the employee must be excluded and the health department notified.