ACF Sanitation & Safety Procedures 4

Question 1

Which of the following is the correct method for thawing frozen food?

Accepted Answer

Under cool running water below 70°F (21°C)

Answer

Thawing under running water at or below 70°F (21°C) keeps food out of the danger zone while safely defrosting it.

Question 2

A cook notices a pest dropping near a dry storage area. The correct first response is to:

Accepted Answer

Report the finding to a manager and document it

Answer

Pest sightings must be documented and reported to management so a licensed pest control operator can be contacted.

Question 3

Which foodborne illness is associated with eating raw or undercooked shellfish harvested from contaminated waters?

Accepted Answer

Vibrio vulnificus infection

Answer

Vibrio vulnificus is a naturally occurring marine bacterium that concentrates in shellfish and can cause severe illness.

Question 4

The purpose of a sneeze guard on a buffet line is to:

Accepted Answer

Prevent physical contamination from customers

Answer

Sneeze guards (food shields) create a barrier between customers and exposed food to prevent contamination from coughs, sneezes, and touching.

Question 5

When calibrating a bimetallic stemmed thermometer using the ice-point method, the thermometer should read:

Accepted Answer

32°F (0°C)

Answer

An ice-water slurry (50% ice, 50% water) is at 32°F (0°C), the correct calibration reference for the ice-point method.

(ACF) American Culinary Federation Certification Practice Test