CCC Food Safety and Sanitation 2

Question 1

A chef receives a delivery of fresh chicken at 47°F (8.3°C). What should be done?

Accepted Answer

Reject the delivery because it is above 41°F

Answer

Accept it and cook it within 2 hours

Answer

Accept it and freeze it immediately

Answer

Accept it if the packaging is intact

Question 2

Which food is most commonly associated with Clostridium botulinum growth?

Accepted Answer

Improperly canned low-acid vegetables

Answer

Raw oysters

Answer

Undercooked ground beef

Answer

Unpasteurized apple juice

Question 3

What is the correct order of steps in a three-compartment sink?

Accepted Answer

Wash, rinse, sanitize

Answer

Sanitize, wash, rinse

Answer

Wash, sanitize, rinse

Answer

Rinse, wash, sanitize

Question 4

Hot TCS food being held for service must be maintained at what minimum internal temperature?

Accepted Answer

135°F (57°C)

Answer

120°F (49°C)

Answer

145°F (63°C)

Answer

155°F (68°C)

Question 5

A cook cuts raw chicken and then slices tomatoes on the same unwashed cutting board. This is an example of what hazard?

Accepted Answer

Cross-contamination

Answer

Time-temperature abuse

Answer

Chemical contamination

Answer

Physical contamination

Question 6

How long can ready-to-eat TCS food prepared in-house be stored at 41°F (5°C) or below before it must be discarded?

Accepted Answer

7 days

Answer

3 days

Answer

5 days

Answer

10 days

Question 7

Which sanitizer concentration is correct for a chlorine solution used on food-contact surfaces?

Accepted Answer

50–100 ppm

Answer

10–25 ppm

Answer

200–400 ppm

Answer

500–1000 ppm