ACF Sanitation & Safety Procedures 5

Question 1

Which of the following is a common source of Listeria monocytogenes in a foodservice operation?

Accepted Answer

Ready-to-eat deli meats held under refrigeration

Answer

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:

Accepted Answer

Move the cleaner to a designated chemical storage area

Answer

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?

Accepted Answer

180°F (82°C)

Answer

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)?

Accepted Answer

Vomiting or diarrhea

Answer

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:

Accepted Answer

2 hours

Answer

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.

(ACF) American Culinary Federation Certification Practice Test

(ACF) American Culinary Federation Certification Practice Test

ACF Sanitation & Safety Procedures 5