CC Risk Management & Mitigation 2 — Questions and Answers
Question 1: A chef notices that a walk-in cooler is malfunctioning and temperatures have risen to 48°F (9°C). What is the FIRST action to take?
- Move all TCS foods to another refrigeration unit immediately (Correct answer)
- Call a technician and wait for repair before moving anything
- Lower the thermostat setting and monitor for one hour
- Discard only dairy products and keep other foods in place
Correct answer: Move all TCS foods to another refrigeration unit immediately
TCS (Time/Temperature Control for Safety) foods must be moved immediately to safe refrigeration at 41°F or below to prevent bacterial growth.
Question 2: Which HACCP principle involves establishing procedures to verify that the system is working correctly?
- Hazard analysis
- Critical control point identification
- Verification (Correct answer)
- Corrective action
Correct answer: Verification
Verification (Principle 6) confirms that the HACCP plan is functioning as intended through audits, testing, and review.
Question 3: A food service worker with a diagnosed Norovirus infection reports for their shift. The manager should:
- Assign the worker to non-food-contact tasks only
- Send the worker home and exclude them from the operation (Correct answer)
- Allow work if the worker wears double gloves
- Permit work only if the worker has no visible symptoms
Correct answer: Send the worker home and exclude them from the operation
Norovirus is a highly contagious pathogen requiring exclusion from the operation until the employee has been symptom-free for at least 48 hours.
Question 4: When conducting a fire risk assessment in a commercial kitchen, which area poses the HIGHEST ignition risk?
- Dry storage room
- Exhaust hood and grease filters above cooking equipment (Correct answer)
- Walk-in freezer compressor unit
- Dishwashing area near hot water heaters
Correct answer: Exhaust hood and grease filters above cooking equipment
Grease accumulation in exhaust hoods and filters is the leading cause of commercial kitchen fires and requires regular cleaning.
Question 5: A cook accidentally cuts their finger while on the line. After first aid is administered, what is the next food safety step?
- Cover with a bandage and continue working immediately
- Cover with a bandage and a food-safe glove before returning to work (Correct answer)
- Discard all food the cook had been preparing
- Report the injury and wait 24 hours before returning to food prep
Correct answer: Cover with a bandage and a food-safe glove before returning to work
A wound must be covered with an impermeable bandage and then a glove to prevent blood or other bodily fluids from contaminating food.
Question 6: Which document BEST serves as the foundation for managing allergen risks in a food service operation?
- Employee training records
- A written allergen control plan integrated into the menu (Correct answer)
- Vendor invoices listing ingredients
- Customer comment cards
Correct answer: A written allergen control plan integrated into the menu
A written allergen control plan identifies major allergens in each dish and establishes procedures for preventing cross-contact and communicating with guests.
Question 7: A delivery of fresh fish arrives and the internal temperature reads 43°F (6°C). The correct action is to:
- Accept the shipment and refrigerate it immediately
- Reject the shipment because it exceeds the 41°F maximum (Correct answer)
- Accept it since fish tolerance allows up to 45°F
- Place it directly on ice and use within two hours
Correct answer: Reject the shipment because it exceeds the 41°F maximum
Fresh fish must arrive at 41°F (5°C) or below; a delivery at 43°F indicates a temperature abuse risk and should be rejected.
CC Risk Management & Mitigation 2
A chef notices that a walk-in cooler is malfunctioning and temperatures have risen to 48°F (9°C).
What is the FIRST action to take?