ACF Sanitation & Safety Procedures 3 — Questions and Answers
Question 1: When receiving a shipment of fresh fish, which temperature should be rejected?
- 32°F (0°C)
- 38°F (3°C)
- 41°F (5°C)
- 50°F (10°C) (Correct answer)
Correct answer: 50°F (10°C)
Fresh fish must be received at 41°F (5°C) or below; 50°F indicates improper cold-chain management.
Question 2: FIFO in a food storage context stands for:
- First In, First Out (Correct answer)
- Fresh Items First Only
- Food Inventory Flow Order
- Frozen Items First Out
Correct answer: First In, First Out
FIFO ensures older stock is used before newer stock, reducing spoilage and food safety risks.
Question 3: A Material Safety Data Sheet (SDS) for a chemical cleaner must be:
- Kept locked in a manager's office
- Available to all employees at all times (Correct answer)
- Filed with the local health department
- Reviewed only during annual training
Correct answer: Available to all employees at all times
OSHA requires SDS documents to be readily accessible to employees who may be exposed to the chemical.
Question 4: Which practice helps prevent cross-contamination when storing raw proteins?
- Store all raw proteins together on the top shelf
- Store raw chicken below raw beef (Correct answer)
- Store raw seafood above ready-to-eat foods
- Store proteins by size rather than type
Correct answer: Store raw chicken below raw beef
Raw chicken (165°F cook temp) is stored below raw beef (145°F) to prevent drip contamination of lower-temperature proteins.
Question 5: Quaternary ammonium compounds (quats) used as sanitizers work best at a water temperature of:
- Below 55°F (13°C)
- 75°F–85°F (24°C–29°C) (Correct answer)
- 120°F–130°F (49°C–54°C)
- Above 150°F (66°C)
Correct answer: 75°F–85°F (24°C–29°C)
Quat sanitizers are most effective at lukewarm temperatures around 75°F–85°F.
Question 6: Hepatitis A is most commonly transmitted in food service through:
- Undercooked poultry
- Contaminated water used for ice
- An infected food handler with poor hand hygiene (Correct answer)
- Improperly thawed frozen vegetables
Correct answer: An infected food handler with poor hand hygiene
Hepatitis A is a fecal-oral pathogen spread primarily when infected handlers fail to wash hands after using the restroom.
Question 7: In a HACCP plan, a Critical Control Point (CCP) is best described as:
- Any step where food is prepared or cooked
- A step where a control measure can prevent or eliminate a food safety hazard (Correct answer)
- The point at which food is served to the customer
- A documentation checkpoint for food temperature logs
Correct answer: A step where a control measure can prevent or eliminate a food safety hazard
A CCP is a specific process step where a control measure can be applied to prevent, eliminate, or reduce a hazard to an acceptable level.
ACF Sanitation & Safety Procedures 3
When receiving a shipment of fresh fish, which temperature should be rejected?