ACF Sanitation & Safety Procedures 2

Question 1

What is the minimum internal temperature for cooking poultry to ensure safety?

Accepted Answer

165°F (74°C)

Answer

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?

Accepted Answer

Bacillus cereus

Answer

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:

Accepted Answer

Cover the wound with a bandage and wear a glove over it

Answer

An impermeable bandage plus a glove prevents blood and bacteria from contaminating food.

Question 4

The '2-hour rule' in food safety refers to:

Accepted Answer

The maximum time TCS food can remain in the temperature danger zone

Answer

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?

Accepted Answer

50–100 ppm

Answer

Chlorine sanitizer used in a three-compartment sink is effective at 50–100 ppm.

(ACF) American Culinary Federation Certification Practice Test