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

Campylobacter jejuni is the most common bacterial cause of foodborne illness in the US and is strongly linked to undercooked poultry.

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

Ground beef must reach 160°F (71°C) because grinding distributes surface pathogens throughout the meat.

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

Cross-contamination occurs when pathogens are transferred from one food or surface to another, as in this scenario.

Question 4

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

Accepted Answer

Cooked rice

Answer

Cooked rice is a TCS food because its moisture and neutral pH support bacterial growth when held in the temperature danger zone.

Question 5

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

Accepted Answer

Sanitizing solution

Answer

Handwashing stations require soap, water, and drying means; sanitizing solution belongs at a separate sanitizing station.

(ACF) American Culinary Federation Certification Practice Test