CCA Food Safety & Sanitation 3

Question 1

Which method of thawing frozen food is NOT approved by the FDA Food Code?

Accepted Answer

Thawing on a countertop at room temperature

Answer

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?

Accepted Answer

It can leave toxic residue on food-contact surfaces

Answer

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?

Accepted Answer

Biological contamination

Answer

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?

Accepted Answer

180°F (82°C)

Answer

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?

Accepted Answer

Mild headache

Answer

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.

(CCA) Certified Culinary Administrator Practice Test

(CCA) Certified Culinary Administrator Practice Test

CCA Food Safety & Sanitation 3