ACF Food Safety and Sanitation 5

Question 1

Which foodborne illness is associated with the consumption of improperly home-canned or vacuum-sealed foods and can produce a deadly neurotoxin?

Accepted Answer

Botulism

Answer

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:

Accepted Answer

50–100 ppm

Answer

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?

Accepted Answer

E. coli O157:H7 in undercooked beef

Answer

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:

Accepted Answer

Control can be applied to prevent or eliminate a food safety hazard

Answer

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?

Accepted Answer

2 hours

Answer

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.

(ACF) American Culinary Federation Certification Practice Test

(ACF) American Culinary Federation Certification Practice Test

ACF Food Safety and Sanitation 5