Food Safety and Sanitation Flashcards
7 cards from real CEC practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Food Safety and Sanitation flashcards as text
A chef plans to serve raw salmon crudo. What freezing step does the Food Code require to destroy parasites?
Answer: -4°F for 7 days or -31°F for 15 hours
Fish served raw or undercooked must be frozen to -4°F or below for 7 days, or to -31°F or below for 15 hours, unless it is exempt.
Guests develop flushing, headache, and a peppery taste after eating grilled tuna. What is the most likely cause?
Answer: Scombrotoxin (histamine)
Scombroid poisoning comes from histamine that forms in time-temperature abused tuna and mackerel, and cooking does not destroy it.
How long must shellstock identification tags be kept after the last shellfish from that container is sold or served?
Answer: 90 days
Shellstock tags must be kept for 90 days so that illness outbreaks can be traced.
Which allergen became the ninth major US food allergen in 2023 under the FASTER Act?
Answer: Sesame
Sesame became the ninth major food allergen on January 1, 2023.
When receiving, which delivery should be rejected?
Answer: Fresh chicken at 48°F
Cold TCS foods such as fresh poultry must be received at 41°F or below, while shellstock and shell eggs may arrive at 45°F air temperature.
Under time as a public health control, how long can hot TCS food be held without temperature control before it must be discarded?
Answer: 4 hours
Hot TCS food held under time control must be served or discarded within 4 hours, and containers must be labeled.
A nursing home kitchen serves a highly susceptible population. Which practice does the Food Code prohibit there?
Answer: Serving soft-cooked eggs made from raw unpasteurized shell eggs
Highly susceptible populations must not be served raw or undercooked unpasteurized eggs, so pasteurized eggs must be used.