415C Food Safety & HACCP 2 — Questions and Answers
Question 1: Which bacterial pathogen is most commonly associated with improperly cooked ground beef in Canada?
- Listeria monocytogenes
- Salmonella typhi
- E. coli O157:H7 (Correct answer)
- Staphylococcus aureus
Correct answer: E. coli O157:H7
E. coli O157:H7 is a dangerous pathogen closely linked to undercooked ground beef and is a major food safety concern in Canada.
Question 2: At what temperature must hot food be held to remain safe for service?
- Above 55°C
- Above 60°C (Correct answer)
- Above 74°C
- Above 70°C
Correct answer: Above 60°C
Canadian food safety regulations require hot food to be held at or above 60°C to prevent bacterial growth during service.
Question 3: What is a 'critical limit' in a HACCP plan?
- The maximum number of staff allowed in the kitchen
- The minimum or maximum value that controls a biological, chemical, or physical hazard (Correct answer)
- The time limit for completing food preparation
- The temperature at which equipment must be sanitized
Correct answer: The minimum or maximum value that controls a biological, chemical, or physical hazard
A critical limit is a measurable value (e.g., temperature or time) that separates acceptable from unacceptable conditions at a CCP.
Question 4: Which of the following is a biological food safety hazard?
- A metal fragment in food
- Pesticide residue on produce
- Salmonella bacteria in raw chicken (Correct answer)
- An allergen improperly labelled
Correct answer: Salmonella bacteria in raw chicken
Salmonella is a biological hazard caused by living microorganisms, distinct from chemical or physical hazards.
Question 5: How should raw meat be stored in a walk-in refrigerator relative to ready-to-eat foods?
- On the same shelf for convenience
- Above ready-to-eat foods
- Below ready-to-eat foods (Correct answer)
- In a separate refrigerator only
Correct answer: Below ready-to-eat foods
Raw meat must be stored below ready-to-eat foods to prevent cross-contamination from dripping juices.
Question 6: What is the correct sanitizer concentration for a chlorine-based sanitizing solution used on food contact surfaces?
- 10–25 ppm
- 100–200 ppm (Correct answer)
- 200–400 ppm
- 500 ppm or higher
Correct answer: 100–200 ppm
A chlorine sanitizing solution of 100–200 ppm is effective for sanitizing food contact surfaces per Canadian food safety guidelines.
415C Food Safety & HACCP 2
Which bacterial pathogen is most commonly associated with improperly cooked ground beef in Canada?