Which of the following is included in Food Safety 7?

• A. Keep produce safe
• B. Boil water to sanitize thoroughly
• C. Rotate stock weekly
• D. Dispose of waste at end of day

Answer: (A)

Food Safety 7 focuses on seven essential practices to keep food safe in the kitchen, including how produce is handled from receiving to storage. Keeping produce safe is included because proper handling of fresh fruits and vegetables is a core part of preventing contamination and spoilage. This means washing produce as needed, inspecting for damage, trimming when necessary, and storing it at the right temperatures to minimize risk.

Boiling water to sanitize thoroughly isn’t part of the standard Food Safety 7 approach; in kitchen practice, we rely on approved sanitizers and proper contact times rather than boiling water. Rotate stock weekly relates more to inventory control than to the specific safety practices for produce, and disposing of waste at end of day is a sanitation routine that isn’t a distinct component of this safety seven.