CC Risk Management & Mitigation 3 — Questions and Answers
Question 1: Which chemical sanitizer concentration is correct for a chlorine-based sanitizing solution used on food-contact surfaces?
- 10–25 ppm
- 50–100 ppm (Correct answer)
- 200–250 ppm
- 500 ppm or higher
Correct answer: 50–100 ppm
Chlorine sanitizers for food-contact surfaces should be maintained at 50–100 ppm to be effective without leaving harmful residue.
Question 2: A HACCP plan identifies receiving as a critical control point for shellfish. What is the most important monitoring record to keep?
- Driver's name and delivery time
- Shellstock identification tags held for 90 days (Correct answer)
- Cooler temperature at time of delivery
- Purchase price per unit
Correct answer: Shellstock identification tags held for 90 days
FDA regulations require shellstock identification tags to be retained for 90 days after the last shellfish from that lot is served, enabling traceback in illness outbreaks.
Question 3: Cross-contamination of allergens is BEST prevented by:
- Rinsing equipment with hot water between uses
- Using dedicated equipment and utensils for allergen-free preparations (Correct answer)
- Informing guests verbally about shared cooking surfaces
- Cooking all dishes to 165°F to neutralize allergens
Correct answer: Using dedicated equipment and utensils for allergen-free preparations
Dedicated equipment prevents allergen proteins from transferring between preparations; heat does not destroy allergenic proteins.
Question 4: A grease fire ignites in a sauté pan on the stovetop. The correct immediate response is to:
- Douse the pan with water to extinguish the flames
- Cover the pan with a lid to smother the fire (Correct answer)
- Use a CO2 extinguisher directly on the pan
- Move the pan to the sink and run cold water over it
Correct answer: Cover the pan with a lid to smother the fire
Covering a grease fire with a lid removes oxygen and smothers the flames without spreading burning oil, which water would cause.
Question 5: Which pathogen is MOST associated with improperly cooked or handled poultry and is a leading cause of foodborne illness?
- Listeria monocytogenes
- Clostridium botulinum
- Campylobacter jejuni (Correct answer)
- Bacillus cereus
Correct answer: Campylobacter jejuni
Campylobacter jejuni is one of the most common bacterial causes of foodborne illness and is strongly linked to undercooked or cross-contaminated poultry.
Question 6: When a critical limit is breached at a CCP in a HACCP plan, what must occur FIRST?
- Continue production and note the deviation in logs
- Immediately implement the corrective action outlined in the plan (Correct answer)
- Shut down all kitchen operations until a supervisor is reached
- Discard all food produced during the entire shift
Correct answer: Immediately implement the corrective action outlined in the plan
Corrective actions are pre-established responses that must be implemented immediately when a critical limit is violated to prevent unsafe food from reaching consumers.
Question 7: What is the purpose of a 'danger zone' chart posted in a commercial kitchen?
- To identify equipment with high electrical hazards
- To remind staff of the temperature range (41°F–135°F) where bacteria multiply rapidly (Correct answer)
- To outline areas with slip-and-fall risk
- To mark zones where open flames are present
Correct answer: To remind staff of the temperature range (41°F–135°F) where bacteria multiply rapidly
The temperature danger zone (41°F–135°F / 5°C–57°C) is the range in which most foodborne pathogens grow rapidly, and visual reminders help staff avoid keeping TCS foods in this range.
CC Risk Management & Mitigation 3
Which chemical sanitizer concentration is correct for a chlorine-based sanitizing solution used on food-contact surfaces?