CC Culinarian Safety & Sanitation 2

Question 1

A cook develops a rash on their hands after handling shellfish. What is the most appropriate immediate action?

Accepted Answer

Report to a supervisor and seek medical attention

Answer

Allergic reactions must be reported to a supervisor and evaluated medically to prevent serious harm and avoid cross-contamination risks.

Question 2

Which type of thermometer is BEST suited for checking the internal temperature of a thick roast?

Accepted Answer

Bimetallic stemmed thermometer

Answer

A bimetallic stemmed thermometer is designed to measure internal temperatures of thick foods by inserting the probe into the center.

Question 3

What is the minimum internal temperature required for cooking ground beef?

Accepted Answer

160°F (71°C)

Answer

Ground beef must reach 160°F (71°C) to destroy pathogens like E. coli O157:H7 that may be distributed throughout the meat.

Question 4

A cutting board used to prepare raw chicken should be sanitized using which solution at minimum?

Accepted Answer

50–100 ppm chlorine solution

Answer

A 50–100 ppm chlorine sanitizing solution effectively eliminates pathogens from food contact surfaces after proper cleaning.

Question 5

The 'danger zone' for bacterial growth in food is defined as temperatures between:

Accepted Answer

41°F and 135°F (5°C and 57°C)

Answer

The USDA and food safety standards define the temperature danger zone as 41°F to 135°F (5°C to 57°C), where bacteria multiply most rapidly.

(CC) Certified Culinarian Practice Test