ACF Food Safety and Sanitation 3

Question 1

Norovirus is best prevented in a foodservice setting by:

Accepted Answer

Excluding ill food handlers and enforcing proper handwashing

Answer

Norovirus spreads primarily through infected food handlers, so exclusion of sick workers and rigorous handwashing are the most effective controls.

Question 2

A food worker develops vomiting and diarrhea before their shift. According to the FDA Food Code, the manager should:

Accepted Answer

Exclude the worker from the operation entirely

Answer

Workers with vomiting or diarrhea must be excluded from the operation entirely because these symptoms indicate potential fecal-oral pathogen transmission.

Question 3

What does FIFO stand for in food storage management?

Accepted Answer

First In, First Out

Answer

FIFO (First In, First Out) means older stock is used before newer stock to minimize spoilage and ensure food quality.

Question 4

Which type of thermometer is NOT appropriate for measuring the internal temperature of a thick roast?

Accepted Answer

Infrared thermometer

Answer

Infrared thermometers measure only surface temperatures and cannot detect internal temperatures of thick foods.

Question 5

When receiving a shipment of fresh fish, the flesh should be:

Accepted Answer

Firm and spring back when pressed, with a mild sea odor

Answer

Fresh fish should have firm flesh that springs back when pressed and a mild, ocean-like odor — not a strong or ammonia-like smell.

(ACF) American Culinary Federation Certification Practice Test

(ACF) American Culinary Federation Certification Practice Test

ACF Food Safety and Sanitation 3