ACF Sanitation & Safety Procedures 5 — Questions and Answers
Question 1: Which of the following is a common source of Listeria monocytogenes in a foodservice operation?
- Dry beans stored in bulk bins
- Ready-to-eat deli meats held under refrigeration (Correct answer)
- Freshly baked bread at room temperature
- Unrefrigerated citrus fruits
Correct answer: Ready-to-eat deli meats held under refrigeration
Listeria grows at refrigeration temperatures and is commonly linked to ready-to-eat deli meats, soft cheeses, and smoked seafood.
Question 2: An employee notices a bottle of all-purpose cleaner stored next to cooking oils on the prep shelf. The correct action is to:
- Leave it if the cleaner cap is secure
- Move the cleaner to a designated chemical storage area (Correct answer)
- Label the cleaner 'Food Safe' and leave it in place
- Dispose of the oil that was near the chemical
Correct answer: Move the cleaner to a designated chemical storage area
Chemicals must always be stored separately from food, utensils, and equipment in a designated chemical storage area.
Question 3: What is the minimum water temperature required for the final sanitizing rinse in a high-temperature commercial dishwasher?
- 140°F (60°C)
- 160°F (71°C)
- 180°F (82°C) (Correct answer)
- 212°F (100°C)
Correct answer: 180°F (82°C)
High-temperature dishwashers require a final rinse of at least 180°F (82°C) to achieve proper sanitization.
Question 4: Which symptom requires a food handler to be excluded from the operation (not just restricted)?
- A mild sore throat with no fever
- Vomiting or diarrhea (Correct answer)
- A small infected cut on the forearm
- Sneezing without fever
Correct answer: Vomiting or diarrhea
Vomiting and diarrhea are symptoms that require exclusion because they indicate active illness that can contaminate food and surfaces.
Question 5: A chef is preparing a large batch of cooked chili for banquet service the next day. To cool it safely, the chili must be brought from 135°F to 70°F within:
- 1 hour
- 2 hours (Correct answer)
- 4 hours
- 6 hours
Correct answer: 2 hours
FDA Food Code requires food to be cooled from 135°F to 70°F within 2 hours as the first stage of the two-stage cooling process.
Question 6: In a Hazard Analysis and Critical Control Points (HACCP) system, verification activities include:
- Writing the HACCP plan for the first time
- Checking that monitoring procedures are being followed correctly (Correct answer)
- Identifying potential hazards in the menu
- Training new staff on food handling procedures
Correct answer: Checking that monitoring procedures are being followed correctly
Verification confirms that the HACCP system is functioning as intended by reviewing records, testing, and observing monitoring activities.
Question 7: Which of the following best describes the purpose of personal protective equipment (PPE) in a kitchen environment?
- To comply with dress code and appearance standards
- To protect workers from chemical, thermal, and physical hazards (Correct answer)
- To identify kitchen staff by role and seniority
- To prevent food from being contaminated by clothing fibers
Correct answer: To protect workers from chemical, thermal, and physical hazards
PPE such as gloves, aprons, safety shoes, and eye protection shields workers from burns, cuts, and chemical exposure.
ACF Sanitation & Safety Procedures 5
Which of the following is a common source of Listeria monocytogenes in a foodservice operation?