CCA Food Safety & Sanitation 2 — Questions and Answers
Question 1: Which organization establishes the Food Code that most US state and local food safety regulations are based on?
- USDA
- FDA (Correct answer)
- CDC
- OSHA
Correct answer: FDA
The FDA publishes the Model Food Code, which serves as the basis for most state and local food safety regulations in the US.
Question 2: A chef notices a can of tomato sauce is bulging at the ends. What should be done?
- Use it immediately before it spoils further
- Refrigerate it to slow bacterial growth
- Discard it without opening (Correct answer)
- Boil the contents to destroy any toxins
Correct answer: Discard it without opening
A bulging can indicates gas production from bacterial activity, often Clostridium botulinum, and must be discarded without opening to avoid contamination.
Question 3: What is the minimum internal cooking temperature for stuffed poultry?
- 145°F (63°C)
- 155°F (68°C)
- 165°F (74°C) (Correct answer)
- 170°F (77°C)
Correct answer: 165°F (74°C)
Stuffed poultry must reach 165°F (74°C) to ensure both the meat and the stuffing, which can harbor bacteria, are safe.
Question 4: Which pathogen is most commonly associated with improperly cooked ground beef and can cause hemolytic uremic syndrome?
- Salmonella Typhi
- Listeria monocytogenes
- E. coli O157:H7 (Correct answer)
- Staphylococcus aureus
Correct answer: E. coli O157:H7
E. coli O157:H7, a Shiga toxin-producing strain, is associated with undercooked ground beef and can lead to hemolytic uremic syndrome, especially in children.
Question 5: How long can hot TCS food safely remain in the temperature danger zone before it must be discarded?
- 2 hours
- 4 hours (Correct answer)
- 6 hours
- 8 hours
Correct answer: 4 hours
TCS food in the temperature danger zone (41°F–135°F) must be discarded after 4 cumulative hours to prevent dangerous pathogen growth.
Question 6: A food handler has a minor cut on their hand that is bandaged. What additional step is required before handling ready-to-eat foods?
- Apply an additional layer of bandaging
- Wear a single-use glove over the bandage (Correct answer)
- Sanitize the bandage with alcohol
- Request reassignment to non-food tasks only
Correct answer: Wear a single-use glove over the bandage
A single-use glove must be worn over a bandage to prevent the bandage from falling into food and to provide an additional barrier against contamination.
Question 7: What does FIFO stand for in the context of food storage?
- First In, First Out (Correct answer)
- Food Inventory Flow Order
- Freeze In, Fresh Out
- First Item, Final Output
Correct answer: First In, First Out
FIFO (First In, First Out) means older stock is used before newer stock to reduce spoilage and food waste.
CCA Food Safety & Sanitation 2
Which organization establishes the Food Code that most US state and local food safety regulations are based on?