Understanding the FDA Food Code Flashcards
Know the Rules
Front
Back
Why is food safety important for a manager?
It protects guests and staff by preventing foodborne illnesses through safe food handling, cooking, storage, and service.
When must food workers wash their hands?
Before food prep, after the restroom, handling garbage, or touching raw meat.
What are some personal hygiene rules managers should enforce?
Clean uniforms, no jewelry (except plain rings), trimmed nails, and reporting sickness.
What symptoms mean a food worker should be sent home?
Vomiting, diarrhea, or sore throat with fever.
What is the temperature danger zone?
41°F to 135°F.
What is the safe cold food holding temperature?
41°F or lower.
What is the safe hot food holding temperature?
135°F or higher.
What is the minimum internal cooking temp for poultry?
165°F.
What is the minimum internal cooking temp for ground meat?
155°F.
What is the minimum internal cooking temp for seafood and steaks?
145°F.
What temp should reheated food reach within 2 hours?
165°F.
How can managers ensure accurate food temps?
Use calibrated food thermometers.
What is cross-contamination?
When bacteria spread from one food or surface to another.
How do you prevent cross-contamination?
Keep raw and ready-to-eat foods separate; use different boards and label tools.
How should food be stored in the cooler?
Top: ready-to-eat; Bottom: raw poultry.
Why should food be labeled and dated?
To track freshness and use FIFO (First In, First Out).
What should sanitizer strength be checked with?
Test strips.
Where should wet cloths be stored?
In sanitizer buckets, not pockets.
How should food be stored?
Covered, off the floor, and clearly labeled.
What are signs a delivery should be rejected?
Items above 41°F, freezer burn, or damaged/dented cans.
Who should you order food from?
Approved and reputable suppliers.
How can you prevent pest problems?
Schedule pest control, seal cracks, and keep doors closed.
Where should chemicals be stored?
Away from food and in labeled containers.
What are the 8 major food allergens?
Milk, Eggs, Fish, Shellfish, Peanuts, Tree Nuts, Soy, Wheat.
How can staff prevent allergen cross-contact?
Clean tools, check ingredients, and inform the kitchen of allergen alerts.
What is HACCP?
A system that identifies and controls food safety hazards in special processes.
What are the steps of HACCP?
Identify hazards, set limits, monitor, and document.
What illnesses must staff report to managers?
Vomiting, diarrhea, jaundice, sore throat with fever, or diagnoses like Norovirus or Salmonella.
What must managers do if staff are sick?
Restrict or exclude them and report serious illnesses to health authorities.
What’s a manager’s most important role in food safety?
Lead by example, train staff, and enforce rules consistently.
