415C Food Safety & HACCP 1

Question 1

What does HACCP stand for?

Accepted Answer

Hazard Analysis and Critical Control Points

Answer

HACCP stands for Hazard Analysis and Critical Control Points, a systematic preventive food safety framework.

Question 2

According to Canadian Food Inspection Agency (CFIA) guidelines, what is the minimum internal temperature for cooking poultry?

Accepted Answer

74°C

Answer

The CFIA requires poultry to reach an internal temperature of 74°C to destroy harmful pathogens like Salmonella.

Question 3

Which temperature range is known as the 'danger zone' for bacterial growth in Canada?

Accepted Answer

4°C to 60°C

Answer

The danger zone between 4°C and 60°C is where bacteria multiply most rapidly, per Canadian food safety standards.

Question 4

What is the correct order of steps when washing hands in a commercial kitchen?

Accepted Answer

Wet hands, soap, scrub 20 seconds, rinse, dry

Answer

Proper handwashing requires wetting hands, applying soap, scrubbing for at least 20 seconds, then rinsing and drying.

Question 5

How many critical control points (CCPs) are typically identified in a HACCP plan for a standard kitchen?

Accepted Answer

It varies depending on the specific food processes involved

Answer

The number of CCPs varies based on the specific processes, menu items, and potential hazards in each individual kitchen operation.

Red Seal Cook 415C Practice Test