ACF Food Safety and Sanitation 2

Question 1

Which pathogen is most commonly associated with undercooked poultry and is a leading cause of foodborne illness in the US?

Accepted Answer

Campylobacter jejuni

Answer

Listeria monocytogenes

Answer

Clostridium botulinum

Answer

Bacillus cereus

Question 2

What is the minimum internal temperature required to safely cook ground beef according to USDA and ACF standards?

Accepted Answer

160°F (71°C)

Answer

145°F (63°C)

Answer

155°F (68°C)

Answer

165°F (74°C)

Question 3

A cook uses the same cutting board for raw chicken and then immediately slices ready-to-eat tomatoes without washing it. This is an example of:

Accepted Answer

Cross-contamination

Answer

Direct contamination

Answer

Time-temperature abuse

Answer

Physical contamination

Question 4

Which of the following foods is considered a TCS (Time/Temperature Control for Safety) food?

Accepted Answer

Cooked rice

Answer

Dry pasta

Answer

Whole uncut melons

Answer

Saltine crackers

Question 5

A handwashing station must be stocked with all of the following EXCEPT:

Accepted Answer

Sanitizing solution

Answer

Hot and cold running water

Answer

Soap

Answer

Single-use paper towels or air dryer

Question 6

In a three-compartment sink, the correct order of operations is:

Accepted Answer

Wash, rinse, sanitize, air dry

Answer

Rinse, wash, sanitize, air dry

Answer

Wash, sanitize, rinse, air dry

Answer

Sanitize, wash, rinse, air dry

Question 7

Which organization sets the federal guidelines that state and local food safety regulations are typically modeled after in the US?

Accepted Answer

FDA Food Code

Answer

USDA

Answer

ACF

Answer

CDC