CCA Food Safety & Sanitation 3 — Questions and Answers
Question 1: Which method of thawing frozen food is NOT approved by the FDA Food Code?
- Thawing in the refrigerator at 41°F or below
- Thawing under cold running water at 70°F or below
- Thawing on a countertop at room temperature (Correct answer)
- Thawing as part of the cooking process
Correct answer: Thawing on a countertop at room temperature
Countertop thawing at room temperature allows the outer surface to enter the danger zone while the inside is still frozen, promoting bacterial growth.
Question 2: A sanitizer solution is only effective when used at the correct concentration. If the concentration is too high, what is the primary concern?
- It will not kill pathogens effectively
- It can leave toxic residue on food-contact surfaces (Correct answer)
- It will damage the plumbing system
- It evaporates too quickly to be effective
Correct answer: It can leave toxic residue on food-contact surfaces
An overly concentrated sanitizer solution can leave toxic chemical residues on food-contact surfaces, posing a chemical contamination risk.
Question 3: Which type of contamination occurs when a food handler sneezes on a salad?
- Chemical contamination
- Physical contamination
- Biological contamination (Correct answer)
- Cross-contamination
Correct answer: Biological contamination
Sneezing transfers pathogens (viruses, bacteria) from the food handler to the food, which is classified as biological contamination.
Question 4: At what minimum temperature should a dishwasher's final sanitizing rinse be set for a high-temperature machine?
- 140°F (60°C)
- 160°F (71°C)
- 180°F (82°C) (Correct answer)
- 212°F (100°C)
Correct answer: 180°F (82°C)
High-temperature commercial dishwashers must have a final sanitizing rinse of at least 180°F (82°C) at the surface to effectively sanitize dishes.
Question 5: Which symptom would NOT typically require a food handler to be excluded from working with food?
- Vomiting
- Jaundice
- Mild headache (Correct answer)
- Diarrhea
Correct answer: Mild headache
A mild headache does not indicate a foodborne illness or a condition transmissible through food, so it does not require exclusion from food handling duties.
Question 6: What is the purpose of a three-compartment sink in a commercial kitchen?
- Washing vegetables, meats, and seafood separately
- Wash, rinse, and sanitize equipment and utensils (Correct answer)
- Storing, thawing, and rinsing food items
- Preparing, plating, and holding food items
Correct answer: Wash, rinse, and sanitize equipment and utensils
A three-compartment sink is designed for manual warewashing: the first compartment washes, the second rinses, and the third sanitizes equipment and utensils.
Question 7: Norovirus is best prevented in a food service setting by which practice?
- Cooking all food to 165°F
- Excluding ill food handlers and rigorous handwashing (Correct answer)
- Using only chlorine-based sanitizers
- Refrigerating all food below 32°F
Correct answer: Excluding ill food handlers and rigorous handwashing
Norovirus spreads primarily via the fecal-oral route from infected food handlers, making exclusion of ill workers and thorough handwashing the most effective prevention.
CCA Food Safety & Sanitation 3
Which method of thawing frozen food is NOT approved by the FDA Food Code?