CCC Advanced Food Safety and Sanitation 3 — Questions and Answers
Question 1: When storing raw foods in a cooler, which item should be placed on the top shelf?
- Raw ground beef
- Raw poultry
- Ready-to-eat foods (Correct answer)
- Whole raw fish
Correct answer: Ready-to-eat foods
Ready-to-eat foods go on top to prevent contamination from raw items dripping onto them.
Question 2: What is cross-contamination?
- Cooking food to the wrong temperature
- Transfer of harmful microorganisms from one surface or food to another (Correct answer)
- Storing food too long
- Using expired ingredients
Correct answer: Transfer of harmful microorganisms from one surface or food to another
Cross-contamination is the transfer of pathogens from one food, surface, or person to another.
Question 3: How should frozen food be safely thawed?
- On the counter at room temperature
- In the refrigerator at 41°F or below (Correct answer)
- In warm standing water
- Next to the stove
Correct answer: In the refrigerator at 41°F or below
Thawing in the refrigerator keeps food out of the danger zone throughout the process.
Question 4: What defines the temperature danger zone?
- 32°F to 100°F
- 41°F to 135°F (Correct answer)
- 50°F to 150°F
- 60°F to 120°F
Correct answer: 41°F to 135°F
The danger zone spans 41°F to 135°F, where bacteria multiply most rapidly.
Question 5: Which illness symptom requires a food handler to be excluded from the operation?
- Mild fatigue
- Vomiting or diarrhea (Correct answer)
- A minor headache
- Dry skin
Correct answer: Vomiting or diarrhea
Vomiting and diarrhea are symptoms that require exclusion until the employee is symptom-free.
Question 6: What is the correct hot-holding temperature for cooked food?
- 120°F or above
- 135°F or above (Correct answer)
- 110°F or above
- 100°F or above
Correct answer: 135°F or above
Hot food must be held at 135°F or above to prevent bacterial growth.
Question 7: Which of the following is a physical hazard in food?
- Salmonella
- A piece of glass (Correct answer)
- Cleaning chemical residue
- A food allergen
Correct answer: A piece of glass
A physical hazard is a foreign object like glass, metal, or bone that can cause injury.
CCC Advanced Food Safety and Sanitation 3
When storing raw foods in a cooler, which item should be placed on the top shelf?