ACF Food Safety and Sanitation 4 — Questions and Answers
Question 1: A chef needs to thaw a large frozen turkey quickly. Which method is acceptable according to food safety standards?
- On the counter at room temperature overnight
- Submerged in cold running water (70°F or below) (Correct answer)
- In a warm water bath at 90°F
- Under a heat lamp
Correct answer: Submerged in cold running water (70°F or below)
Thawing under cold running water (70°F or below) is an approved method that keeps the food's exterior out of the temperature danger zone.
Question 2: Which pH range is most hospitable to bacterial growth in food?
- 1.0 – 3.0
- 4.6 – 7.5 (Correct answer)
- 7.6 – 9.0
- 9.1 – 14.0
Correct answer: 4.6 – 7.5
Most foodborne pathogens grow best at a pH between 4.6 and 7.5, which is why acidic foods below 4.6 pH are considered lower risk.
Question 3: Personal Protective Equipment (PPE) such as single-use gloves in foodservice are intended to:
- Replace handwashing entirely
- Prevent direct bare-hand contact with ready-to-eat foods (Correct answer)
- Protect workers from burns only
- Increase food production speed
Correct answer: Prevent direct bare-hand contact with ready-to-eat foods
Single-use gloves prevent bare-hand contact with ready-to-eat foods and must be changed between tasks, but do not replace handwashing.
Question 4: What is the maximum time that hot TCS food can remain in the temperature danger zone (41°F–135°F) before it must be discarded?
- 2 hours
- 4 hours (Correct answer)
- 6 hours
- 8 hours
Correct answer: 4 hours
TCS food that has been in the temperature danger zone for a cumulative total of more than 4 hours must be discarded.
Question 5: Hepatitis A is classified as a foodborne illness caused by:
- A bacterium spread through soil contamination
- A virus transmitted via the fecal-oral route (Correct answer)
- A parasite from undercooked pork
- A fungal toxin in stored grains
Correct answer: A virus transmitted via the fecal-oral route
Hepatitis A is a viral illness spread primarily through fecal-oral contamination, often via infected food handlers or contaminated water.
Question 6: When calibrating a bimetallic stemmed thermometer using the ice-point method, the correct target reading is:
- 28°F (-2°C)
- 32°F (0°C) (Correct answer)
- 36°F (2°C)
- 40°F (4°C)
Correct answer: 32°F (0°C)
The ice-point method uses an ice-water slurry at 32°F (0°C), the freezing point of water, as the calibration standard.
Question 7: Which of the following best describes 'active managerial control' in a food safety management system?
- Posting food safety signs in the kitchen
- Proactively identifying and addressing food safety risks before illness occurs (Correct answer)
- Conducting health inspections after a complaint
- Requiring all staff to wear hair nets
Correct answer: Proactively identifying and addressing food safety risks before illness occurs
Active managerial control means anticipating, preventing, and correcting food safety problems before they result in illness.
ACF Food Safety and Sanitation 4
A chef needs to thaw a large frozen turkey quickly.
Which method is acceptable according to food safety standards?