CCC Food Safety and Sanitation Questions and Answers 1 — Questions and Answers
Question 1: A large batch of chili was cooked and its temperature is 140°F (60°C). According to the FDA Food Code two-stage cooling process, what is the maximum amount of time allowed for the chili to cool from 140°F to 41°F (5°C)?
- 2 hours to cool to 70°F, then 4 hours to cool to 41°F (Correct answer)
- 8 hours total, with constant stirring
- 4 hours to cool to 70°F, then 2 hours to cool to 41°F
- As long as it takes, provided it is covered and refrigerated immediately
Correct answer: 2 hours to cool to 70°F, then 4 hours to cool to 41°F
The FDA Food Code mandates a two-stage cooling process for Time/Temperature Control for Safety (TCS) foods. The food must be cooled from 135°F to 70°F within 2 hours, and then from 70°F to 41°F or lower within the next 4 hours, for a total maximum cooling time of 6 hours.
Question 2: A Chef de Cuisine is organizing a walk-in refrigerator. Which of the following represents the correct top-to-bottom storage order to prevent cross-contamination?
- Caesar salad, whole salmon, ground beef, raw chicken breasts (Correct answer)
- Raw chicken breasts, ground beef, whole salmon, Caesar salad
- Whole salmon, raw chicken breasts, Caesar salad, ground beef
- Ground beef, Caesar salad, raw chicken breasts, whole salmon
Correct answer: Caesar salad, whole salmon, ground beef, raw chicken breasts
Food should be stored based on the minimum internal cooking temperature required for each item, in ascending order from top to bottom. Ready-to-eat foods (Caesar salad) go on top, followed by items with lower cooking temperatures (whole salmon - 145°F), then higher (ground beef - 155°F), and finally the highest (raw chicken - 165°F) on the bottom shelf.
Question 3: Which of the following statements most accurately describes the relationship between cleaning and sanitizing food-contact surfaces?
- Cleaning removes visible soil, while sanitizing reduces pathogens to safe levels. (Correct answer)
- Sanitizing must always be done first to kill bacteria before cleaning.
- Cleaning and sanitizing are interchangeable terms for removing germs.
- A surface is properly sanitized by wiping it with a hot, soapy water solution.
Correct answer: Cleaning removes visible soil, while sanitizing reduces pathogens to safe levels.
Cleaning is the process of removing visible food residue and soil from a surface. Sanitizing is a separate step that must occur after cleaning and rinsing; it reduces the number of harmful microorganisms on the clean surface to safe levels.
Question 4: A shipment of live oysters arrives at the restaurant. Which of the following is the most critical step for the receiving chef to take to ensure their safety?
- Check that the shellstock identification tags are present and the product is at a proper temperature. (Correct answer)
- Immediately shuck all the oysters and place them on ice for service.
- Tap each oyster to ensure it is alive and discard any that do not close.
- Wash the exterior of the oyster shells thoroughly under cold running water.
Correct answer: Check that the shellstock identification tags are present and the product is at a proper temperature.
For molluscan shellfish, the receiving step is a critical control point (CCP). Verifying the presence of the shellstock tag (which provides traceability to the harvest area) and ensuring the delivery temperature is 45°F or below are the most critical actions to confirm the product's safety and legality upon receipt.
Question 5: A line cook is preparing raw chicken breasts and needs to slice tomatoes for a salad. To prevent cross-contamination, what is the best practice the Chef de Cuisine should enforce?
- The cook must wash their hands and change gloves, and use a cleaned and sanitized cutting board and knife. (Correct answer)
- Wipe the cutting board and knife with a dry cloth before slicing the tomatoes.
- Quickly rinse the knife under hot water before moving to the tomatoes.
- Use the same cutting board but turn it over to the 'clean' side for the tomatoes.
Correct answer: The cook must wash their hands and change gloves, and use a cleaned and sanitized cutting board and knife.
To prevent the transfer of harmful bacteria like Salmonella from raw poultry to ready-to-eat food like tomatoes, all potential sources of contamination must be addressed. This requires proper handwashing and changing gloves, as well as using a completely separate or thoroughly cleaned and sanitized set of equipment (cutting board and knife).
Question 6: A local health department contacts the Chef de Cuisine, suspecting the restaurant is linked to a foodborne illness outbreak. What should be the chef's first and most critical action?
- Cooperate fully, secure all food logs, and identify and separate any food items implicated by the health department. (Correct answer)
- Immediately discard all perishable food items in the kitchen to eliminate the source.
- Inform all kitchen staff not to speak with anyone until the restaurant's lawyer is present.
- Offer complimentary meals to the affected customers as a gesture of goodwill.
Correct answer: Cooperate fully, secure all food logs, and identify and separate any food items implicated by the health department.
In an outbreak investigation, the primary goal is to identify the source and prevent further illness. The chef's immediate responsibility is to cooperate with health officials. This involves gathering documentation like HACCP logs and temperature charts, and isolating suspected food items for testing, not destroying them.
CCC Food Safety and Sanitation Questions and Answers 1
A large batch of chili was cooked and its temperature is 140°F (60°C).
According to the FDA Food Code two-stage cooling process, what is the maximum amount of time allowed for the chili to cool from 140°F to 41°F (5°C)?