CCA Food Safety & Sanitation 2

Question 1

Which organization establishes the Food Code that most US state and local food safety regulations are based on?

Accepted Answer

FDA

Answer

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?

Accepted Answer

Discard it without opening

Answer

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?

Accepted Answer

165°F (74°C)

Answer

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?

Accepted Answer

E. coli O157:H7

Answer

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?

Accepted Answer

4 hours

Answer

TCS food in the temperature danger zone (41°F–135°F) must be discarded after 4 cumulative hours to prevent dangerous pathogen growth.

(CCA) Certified Culinary Administrator Practice Test

(CCA) Certified Culinary Administrator Practice Test

CCA Food Safety & Sanitation 2