CCC Food Safety and Sanitation 3

Question 1

Ground beef patties must be cooked to what minimum internal temperature for 15 seconds?

Accepted Answer

155°F (68°C)

Answer

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?

Accepted Answer

2 hours

Answer

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?

Accepted Answer

Diagnosed Salmonella Typhi infection

Answer

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?

Accepted Answer

Below whole cuts of beef but above raw poultry

Answer

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?

Accepted Answer

4 hours

Answer

TCS food that spends more than 4 cumulative hours between 41°F and 135°F must be thrown out.

CCC Practice Test