415C Food Safety & HACCP 2

Question 1

Which bacterial pathogen is most commonly associated with improperly cooked ground beef in Canada?

Accepted Answer

E. coli O157:H7

Answer

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?

Accepted Answer

Above 60°C

Answer

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?

Accepted Answer

The minimum or maximum value that controls a biological, chemical, or physical hazard

Answer

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?

Accepted Answer

Salmonella bacteria in raw chicken

Answer

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?

Accepted Answer

Below ready-to-eat foods

Answer

Raw meat must be stored below ready-to-eat foods to prevent cross-contamination from dripping juices.

Red Seal Cook 415C Practice Test