CCC Advanced Food Safety and Sanitation 2

Question 1

In a HACCP plan, what is a Critical Control Point (CCP)?

Accepted Answer

A step where a hazard can be prevented, eliminated, or reduced to a safe level

Answer

Any point where food is stored

Answer

The first step of receiving deliveries

Answer

A place where staff wash their hands

Question 2

What is the maximum time ready-to-eat food may remain in the temperature danger zone before it must be discarded?

Accepted Answer

4 hours

Answer

2 hours

Answer

6 hours

Answer

8 hours

Question 3

Which internal temperature must poultry reach to be considered safely cooked?

Accepted Answer

165°F for 15 seconds

Answer

145°F for 15 seconds

Answer

155°F for 17 seconds

Answer

135°F for 15 seconds

Question 4

What is the correct order of a three-compartment sink from first to last step?

Accepted Answer

Wash, rinse, sanitize

Answer

Rinse, wash, sanitize

Answer

Sanitize, wash, rinse

Answer

Wash, sanitize, rinse

Question 5

Which pathogen is most commonly associated with improperly canned low-acid foods?

Accepted Answer

Clostridium botulinum

Answer

Norovirus

Answer

Staphylococcus aureus

Answer

E. coli O157:H7

Question 6

What is the safe minimum concentration for a chlorine-based sanitizing solution?

Accepted Answer

50-99 ppm

Answer

10-25 ppm

Answer

100-200 ppm

Answer

300-400 ppm

Question 7

What is the primary purpose of FIFO in food storage?

Accepted Answer

To ensure older stock is used before newer stock

Answer

To reduce electricity costs

Answer

To keep raw meat above produce

Answer

To speed up cooking times