CCC Advanced Food Safety and Sanitation 3

Question 1

When storing raw foods in a cooler, which item should be placed on the top shelf?

Accepted Answer

Ready-to-eat foods

Answer

Ready-to-eat foods go on top to prevent contamination from raw items dripping onto them.

Question 2

What is cross-contamination?

Accepted Answer

Transfer of harmful microorganisms from one surface or food to another

Answer

Cross-contamination is the transfer of pathogens from one food, surface, or person to another.

Question 3

How should frozen food be safely thawed?

Accepted Answer

In the refrigerator at 41°F or below

Answer

Thawing in the refrigerator keeps food out of the danger zone throughout the process.

Question 4

What defines the temperature danger zone?

Accepted Answer

41°F to 135°F

Answer

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?

Accepted Answer

Vomiting or diarrhea

Answer

Vomiting and diarrhea are symptoms that require exclusion until the employee is symptom-free.

CCC Practice Test