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

Fresh poultry must be received at 41°F (5°C) or below, so 47°F requires rejection.

Question 2

Which food is most commonly associated with Clostridium botulinum growth?

Accepted Answer

Improperly canned low-acid vegetables

Answer

C. botulinum thrives in anaerobic, low-acid environments like improperly home-canned vegetables.

Question 3

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

Accepted Answer

Wash, rinse, sanitize

Answer

Items are washed in detergent, rinsed in clean water, then sanitized as the final step.

Question 4

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

Accepted Answer

135°F (57°C)

Answer

Hot TCS foods must be held at 135°F (57°C) or above to prevent pathogen growth.

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

Transferring pathogens from raw poultry to a ready-to-eat food via shared equipment is cross-contamination.

CCC Practice Test