Unit 2 Study Guide: Food Safety and Sanitation - Key Terms

Which option best describes TCS food?

• Food that is safe at any temperature

• Food requiring Time/Temperature Control for Safety

• Food that contains only chemicals

• Food that never supports bacterial growth

The "Danger Zone" in food safety refers to which concept?

• A storage area for cleaning chemicals

• A temperature range where pathogens grow rapidly

• A list of critical control points

• A step in the sanitation process

Which item is NOT part of the acronym FAT TOM?

• Food

• Acidity

• Time

• Tools

Which statement best distinguishes sanitation from cleaning?

• Cleaning removes visible soil; sanitation reduces pathogens to safe levels

• Sanitation removes visible soil; cleaning kills all pathogens

• Both terms mean exactly the same thing

• Cleaning only applies to dishes; sanitation only applies to floors

Which is an example of a chemical hazard in food service?

• A piece of plastic in soup

• Uncooked poultry harboring bacteria

• Allergen cross-contact

• Sanitizer residue left on food-contact surfaces

Which is the best definition of a food allergen?

• A pathogen that grows in the danger zone

• A substance in food that causes an immune response in some people

• A cleaning chemical used to sanitize surfaces

• A physical object that can injure consumers

Hannah is starting her first day at a restaurant. Which statement best describes the personal hygiene practices she should follow in food service?

• The process of labeling stored foods

• Practices such as proper handwashing, clean clothing, and avoiding working while ill

• The order of receiving, storing, and preparing food

• The method of calibrating thermometers

Which combination shows two ways cross-contamination can occur in a kitchen?

• Using separate cutting boards and color-coding

• Handling raw meat then chopping salad on the same uncleaned board; using the same knife for raw and ready-to-eat foods

• Storing raw meat below ready-to-eat foods; labeling allergens

• Keeping hair restrained; washing hands

The flow of food includes steps such as receiving, storage, preparation, cooking, holding, serving, and cooling. Why is tracking this flow important?

• It ensures menus are appealing

• It identifies where hazards can be controlled to keep food safe

• It helps price the menu

• It reduces dishwashing time

Which example best represents a chemical hazard in food service and a prevention method?

• Metal shavings in soup; use separate cutting boards

• Unlabeled sanitizer stored next to cooking oil; store chemicals away and clearly labeled

• Hair falling into salad; wear hair restraint

• Pathogen growth from improper cooling; reheat to 165°F