CC Quality Assurance & Improvement 2

Question 1

Which HACCP principle involves establishing critical limits for each critical control point?

Accepted Answer

Principle 3

Answer

Principle 3 of HACCP is establishing critical limits, which are the maximum or minimum values to which biological, chemical, or physical parameters must be controlled.

Question 2

A chef notices that the holding temperature of a hot soup has dropped to 130°F. According to US food safety standards, what is the correct action?

Accepted Answer

Reheat to 165°F within two hours

Answer

Hot foods must be held at 135°F or above, and if a food drops below that threshold it must be reheated to 165°F within two hours before returning to holding.

Question 3

What does the term 'mise en place' contribute to quality assurance in a professional kitchen?

Accepted Answer

Ensures all ingredients and tools are prepared before service begins

Answer

Mise en place—having everything in its place before service—reduces errors, speeds service, and improves consistency and quality.

Question 4

When calibrating a stem thermometer using the ice-point method, what temperature should the thermometer read in a properly made ice bath?

Accepted Answer

32°F

Answer

A correctly calibrated thermometer immersed in a slushy ice-water bath should read exactly 32°F (0°C).

Question 5

Which document is used to record the temperatures of foods at each stage of production to demonstrate HACCP compliance?

Accepted Answer

HACCP monitoring log

Answer

A HACCP monitoring log records measurements at critical control points to verify that critical limits are being met and to provide evidence of compliance.

(CC) Certified Culinarian Practice Test

(CC) Certified Culinarian Practice Test

CC Quality Assurance & Improvement 2