CC Risk Management & Mitigation 2

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?

Accepted Answer

Move all TCS foods to another refrigeration unit immediately

Answer

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?

Accepted Answer

Verification

Answer

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:

Accepted Answer

Send the worker home and exclude them from the operation

Answer

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?

Accepted Answer

Exhaust hood and grease filters above cooking equipment

Answer

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?

Accepted Answer

Cover with a bandage and a food-safe glove before returning to work

Answer

A wound must be covered with an impermeable bandage and then a glove to prevent blood or other bodily fluids from contaminating food.

(CC) Certified Culinarian Practice Test