CC Culinarian Safety & Sanitation 3

Question 1

A food handler has been diagnosed with hepatitis A. When may they return to work?

Accepted Answer

Only after being cleared by a medical professional

Answer

Hepatitis A is a highly contagious foodborne illness; workers must be medically cleared before returning to food handling duties.

Question 2

What does FIFO stand for in food storage practices?

Accepted Answer

First In, First Out

Answer

FIFO (First In, First Out) ensures older products are used before newer ones, reducing spoilage and foodborne illness risk.

Question 3

Which chemical hazard is most likely to contaminate food when stored near cleaning supplies?

Accepted Answer

Sanitizer or detergent splash

Answer

Cleaning chemicals stored above or near food can splash or leak onto food products, causing chemical contamination.

Question 4

A cook notices condensation dripping from a refrigeration unit onto uncovered food below. This is an example of:

Accepted Answer

Physical contamination

Answer

Condensation dripping onto food is a form of physical contamination that can also carry microbial hazards.

Question 5

What is the recommended maximum time that hot food can be held in the temperature danger zone during transportation?

Accepted Answer

2 hours

Answer

The FDA Food Code allows a maximum of 2 hours in the danger zone before food becomes unsafe, including during transport.

(CC) Certified Culinarian Practice Test