ACF - American Culinary Federation Food Safety and Sanitation Questions and Answers

Question 1

According to the FDA Food Code, what is the correct two-stage process for cooling hot foods?

Accepted Answer

From 135°F to 70°F in 2 hours, then to 41°F or lower within an additional 4 hours.

Answer

From 140°F to 75°F in 3 hours, then to 41°F in 3 hours.

Answer

From 150°F to 80°F in 1 hour, then to 40°F in 5 hours.

Answer

From 130°F to 65°F in 4 hours, then to 41°F in 2 hours.

Question 2

A chef is setting up a sanitizing station using a chlorine-based solution. What is the acceptable concentration range in parts per million (ppm) for this type of sanitizer on a food-contact surface?

Accepted Answer

50-100 ppm

Answer

25-75 ppm

Answer

150-400 ppm

Answer

12.5-25 ppm

Question 3

Which of the following is the first and most critical step in designing a Hazard Analysis Critical Control Point (HACCP) plan for a foodservice operation?

Accepted Answer

Conduct a hazard analysis.

Answer

Establish monitoring procedures for each CCP.

Answer

Determine Critical Control Points (CCPs).

Answer

Establish corrective actions for deviations.

Question 4

A line cook is preparing grilled chicken salads. They use a cutting board to portion raw chicken breasts and then, without cleaning it, begin to chop lettuce for the salad. This is a classic example of which food safety violation?

Accepted Answer

Cross-contamination

Answer

Poor personal hygiene

Answer

Time-temperature abuse

Answer

Improper chemical storage

Question 5

The 'Temperature Danger Zone,' as defined by the FDA for foodservice establishments, is the temperature range in which bacteria grow most rapidly. What is this range?

Accepted Answer

41°F to 135°F (5°C to 57°C)

Answer

32°F to 120°F (0°C to 49°C)

Answer

50°F to 150°F (10°C to 66°C)

Answer

40°F to 140°F (4°C to 60°C)

Question 6

When storing food in a walk-in refrigerator, which of the following demonstrates the correct storage order from top to bottom shelf?

Accepted Answer

Ready-to-eat salad, raw fish, raw ground beef, raw chicken

Answer

Raw ground beef, raw fish, ready-to-eat salad, raw chicken

Answer

Raw chicken, raw ground beef, raw fish, ready-to-eat salad

Answer

Raw fish, ready-to-eat salad, raw chicken, raw ground beef