ACF Food Safety and Sanitation 5 — Questions and Answers
Question 1: Which foodborne illness is associated with the consumption of improperly home-canned or vacuum-sealed foods and can produce a deadly neurotoxin?
- Salmonellosis
- Listeriosis
- Botulism (Correct answer)
- Staphylococcal food poisoning
Correct answer: Botulism
Clostridium botulinum produces a potent neurotoxin in anaerobic, low-acid, improperly processed foods like home-canned vegetables.
Question 2: A sanitizing solution of chlorine (bleach) used for food-contact surfaces should be maintained at approximately:
- 10–25 ppm
- 50–100 ppm (Correct answer)
- 200–300 ppm
- 500–800 ppm
Correct answer: 50–100 ppm
Chlorine sanitizing solutions for food-contact surfaces should be 50–100 ppm to be effective without leaving harmful residue.
Question 3: Which of the following is a biological hazard in food safety?
- A bone fragment in ground meat
- Pesticide residue on produce
- E. coli O157:H7 in undercooked beef (Correct answer)
- A metal shaving from faulty equipment
Correct answer: E. coli O157:H7 in undercooked beef
Biological hazards include bacteria, viruses, parasites, and fungi — E. coli O157:H7 is a dangerous bacterial pathogen.
Question 4: During a HACCP plan, a Critical Control Point (CCP) is defined as a step where:
- A food safety inspector observes the process
- Control can be applied to prevent or eliminate a food safety hazard (Correct answer)
- Employees must wash their hands
- Supplier invoices are verified
Correct answer: Control can be applied to prevent or eliminate a food safety hazard
A CCP is a specific point in the food production process where control measures can be applied to prevent, eliminate, or reduce a food safety hazard to acceptable levels.
Question 5: Proper cooling of cooked foods requires bringing the temperature from 135°F to 70°F within how many hours?
- 1 hour
- 2 hours (Correct answer)
- 4 hours
- 6 hours
Correct answer: 2 hours
The FDA Food Code requires cooked food to cool from 135°F to 70°F within 2 hours as the first stage of the two-stage cooling process.
Question 6: Which pest is most likely to contaminate large quantities of dry stored goods like flour and rice in a commercial kitchen?
- Cockroaches
- Rodents (Correct answer)
- Houseflies
- Fruit flies
Correct answer: Rodents
Rodents (mice and rats) commonly nest in and contaminate dry goods storage areas and can rapidly spoil large quantities of product.
Question 7: A food handler with a diagnosed Salmonella Typhi infection must, according to the FDA Food Code, be:
- Restricted to non-food-contact duties until symptom-free
- Allowed to work with proper glove use
- Excluded from the operation and reported to the regulatory authority (Correct answer)
- Required to wear a mask while working
Correct answer: Excluded from the operation and reported to the regulatory authority
Salmonella Typhi is a 'Big 6' pathogen requiring mandatory exclusion from the operation and notification to the regulatory authority.
ACF Food Safety and Sanitation 5
Which foodborne illness is associated with the consumption of improperly home-canned or vacuum-sealed foods and can produce a deadly neurotoxin?