ACF Sanitation & Safety Procedures 3

Question 1

When receiving a shipment of fresh fish, which temperature should be rejected?

Accepted Answer

50°F (10°C)

Answer

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:

Accepted Answer

First In, First Out

Answer

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:

Accepted Answer

Available to all employees at all times

Answer

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?

Accepted Answer

Store raw chicken below raw beef

Answer

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:

Accepted Answer

75°F–85°F (24°C–29°C)

Answer

Quat sanitizers are most effective at lukewarm temperatures around 75°F–85°F.

(ACF) American Culinary Federation Certification Practice Test