CC Risk Management & Mitigation 3

Question 1

Which chemical sanitizer concentration is correct for a chlorine-based sanitizing solution used on food-contact surfaces?

Accepted Answer

50–100 ppm

Answer

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?

Accepted Answer

Shellstock identification tags held for 90 days

Answer

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:

Accepted Answer

Using dedicated equipment and utensils for allergen-free preparations

Answer

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:

Accepted Answer

Cover the pan with a lid to smother the fire

Answer

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?

Accepted Answer

Campylobacter jejuni

Answer

Campylobacter jejuni is one of the most common bacterial causes of foodborne illness and is strongly linked to undercooked or cross-contaminated poultry.

(CC) Certified Culinarian Practice Test

(CC) Certified Culinarian Practice Test

CC Risk Management & Mitigation 3