ACF Food Safety and Sanitation 4

Question 1

A chef needs to thaw a large frozen turkey quickly. Which method is acceptable according to food safety standards?

Accepted Answer

Submerged in cold running water (70°F or below)

Answer

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?

Accepted Answer

4.6 – 7.5

Answer

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:

Accepted Answer

Prevent direct bare-hand contact with ready-to-eat foods

Answer

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?

Accepted Answer

4 hours

Answer

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:

Accepted Answer

A virus transmitted via the fecal-oral route

Answer

Hepatitis A is a viral illness spread primarily through fecal-oral contamination, often via infected food handlers or contaminated water.

(ACF) American Culinary Federation Certification Practice Test