ACF Sanitation & Safety Procedures 2 — Questions and Answers
Question 1: What is the minimum internal temperature for cooking poultry to ensure safety?
- 145°F (63°C)
- 155°F (68°C)
- 165°F (74°C) (Correct answer)
- 175°F (79°C)
Correct answer: 165°F (74°C)
Poultry must reach an internal temperature of 165°F (74°C) to destroy Salmonella and other pathogens.
Question 2: Which pathogen is most commonly associated with improperly cooled cooked rice?
- Listeria monocytogenes
- Bacillus cereus (Correct answer)
- Clostridium perfringens
- Staphylococcus aureus
Correct answer: Bacillus cereus
Bacillus cereus forms heat-resistant spores that survive cooking and produce toxins in rice left at room temperature.
Question 3: A food handler with a cut on their hand should:
- Wash the wound and continue working
- Cover the wound with a bandage only
- Cover the wound with a bandage and wear a glove over it (Correct answer)
- Be sent home immediately regardless of the wound location
Correct answer: Cover the wound with a bandage and wear a glove over it
An impermeable bandage plus a glove prevents blood and bacteria from contaminating food.
Question 4: The '2-hour rule' in food safety refers to:
- The time food can stay above 135°F
- The maximum time TCS food can remain in the temperature danger zone (Correct answer)
- The required cooling time for hot foods
- The minimum handwashing duration per shift
Correct answer: The maximum time TCS food can remain in the temperature danger zone
TCS food should not remain in the temperature danger zone (41°F–135°F) for more than 2 hours total.
Question 5: Which sanitizing concentration is correct for chlorine-based sanitizer in a three-compartment sink?
- 10–25 ppm
- 50–100 ppm (Correct answer)
- 150–200 ppm
- 250–300 ppm
Correct answer: 50–100 ppm
Chlorine sanitizer used in a three-compartment sink is effective at 50–100 ppm.
Question 6: What is the correct procedure when using a probe thermometer to check multiple dishes?
- Rinse with cold water between uses
- Sanitize the probe between each food item (Correct answer)
- Use a new thermometer for each dish
- Wipe the probe dry with a cloth towel
Correct answer: Sanitize the probe between each food item
Sanitizing the probe between uses prevents cross-contamination between different food items.
Question 7: Which of the following is a biological hazard in food safety?
- Pesticide residue on produce
- A metal fragment in ground beef
- Norovirus in oysters (Correct answer)
- Cleaning chemical splash on salad greens
Correct answer: Norovirus in oysters
Norovirus is a biological hazard; pesticides and chemicals are chemical hazards, and metal is a physical hazard.
ACF Sanitation & Safety Procedures 2
What is the minimum internal temperature for cooking poultry to ensure safety?