CCC Food Safety and Sanitation 3 — Questions and Answers
Question 1: Ground beef patties must be cooked to what minimum internal temperature for 15 seconds?
- 135°F (57°C)
- 145°F (63°C)
- 155°F (68°C) (Correct answer)
- 165°F (74°C)
Correct answer: 155°F (68°C)
Ground meats must reach 155°F (68°C) for 15 seconds because grinding spreads pathogens throughout the product.
Question 2: A large pot of soup must be cooled from 135°F to 70°F within what time frame?
- 1 hour
- 2 hours (Correct answer)
- 4 hours
- 6 hours
Correct answer: 2 hours
The first stage of two-stage cooling requires dropping from 135°F to 70°F within 2 hours.
Question 3: Which employee illness requires exclusion from the operation and notification of the regulatory authority?
- A common cold
- A sore throat with fever
- Diagnosed Salmonella Typhi infection (Correct answer)
- A minor cut on the hand
Correct answer: Diagnosed Salmonella Typhi infection
Diagnoses like Salmonella Typhi, Shigella, E. coli, hepatitis A, and Norovirus require exclusion and regulatory notification.
Question 4: Where should raw ground pork be stored in a reach-in cooler relative to other foods?
- Above whole cuts of beef
- Below whole cuts of beef but above raw poultry (Correct answer)
- On the top shelf above ready-to-eat foods
- Below raw poultry
Correct answer: Below whole cuts of beef but above raw poultry
Storage order follows minimum cooking temperatures, placing ground meats below whole cuts and above poultry.
Question 5: What is the maximum time TCS food can remain in the temperature danger zone during preparation before it must be discarded?
- 2 hours
- 4 hours (Correct answer)
- 6 hours
- 8 hours
Correct answer: 4 hours
TCS food that spends more than 4 cumulative hours between 41°F and 135°F must be thrown out.
Question 6: A guest reports an allergy to shellfish. What is the best practice for preparing their meal?
- Wipe down the same station and reuse equipment
- Prepare the dish with cleaned and sanitized equipment in a designated area (Correct answer)
- Cook the dish at a higher temperature to destroy allergens
- Remove visible shellfish pieces from the finished dish
Correct answer: Prepare the dish with cleaned and sanitized equipment in a designated area
Allergens are not destroyed by heat, so separate or freshly cleaned and sanitized equipment must be used.
Question 7: Which is the only acceptable jewelry for a food handler to wear on hands or arms while prepping food?
- A medical alert bracelet
- A plain band ring (Correct answer)
- A wristwatch
- A ring with a small stone
Correct answer: A plain band ring
Food handlers may only wear a plain band ring, since other jewelry can harbor pathogens or fall into food.
CCC Food Safety and Sanitation 3
Ground beef patties must be cooked to what minimum internal temperature for 15 seconds?