CCC Food Safety & Sanitation Regulations 2 — Questions and Answers
Question 1: A chef is cooling a large batch of chicken stock. According to FDA Food Code two-stage cooling, the stock must drop from 135°F to 70°F within how many hours?
- 2 hours (Correct answer)
- 4 hours
- 6 hours
- 1 hour
Correct answer: 2 hours
Two-stage cooling requires 135°F to 70°F within 2 hours, then 70°F to 41°F within an additional 4 hours.
Question 2: Which food is classified as a TCS (Time/Temperature Control for Safety) food?
- Cut cantaloupe (Correct answer)
- Uncooked dry rice
- Whole uncut lemons
- Commercially processed crackers
Correct answer: Cut cantaloupe
Cut melons support rapid bacterial growth once the protective rind is breached, making them TCS foods.
Question 3: A line cook reports vomiting and diarrhea before a shift. Under the FDA Food Code, what must the person in charge do?
- Exclude the employee from the establishment (Correct answer)
- Restrict the employee to dishwashing only
- Allow work if the employee wears gloves
- Send the employee to prep non-TCS foods
Correct answer: Exclude the employee from the establishment
Vomiting and diarrhea require exclusion from the establishment until symptom-free for at least 24 hours.
Question 4: What is the maximum cold-holding temperature allowed for TCS foods in a refrigerated prep station?
- 41°F (5°C) (Correct answer)
- 45°F (7°C)
- 50°F (10°C)
- 32°F (0°C)
Correct answer: 41°F (5°C)
The FDA Food Code requires TCS foods to be held cold at 41°F (5°C) or below.
Question 5: During a health inspection, raw ground beef is found stored above whole raw pork chops in the walk-in. Why is this a violation?
- Ground meats require a higher cook temperature and must be stored below whole cuts (Correct answer)
- Beef must always be stored below pork
- Ground beef drips more than whole cuts
- Pork requires colder storage than beef
Correct answer: Ground meats require a higher cook temperature and must be stored below whole cuts
Storage order follows minimum internal cooking temperatures, so ground beef (155°F) must sit below whole pork cuts (145°F).
Question 6: Which chemical sanitizer concentration is correct for a chlorine-based sanitizing solution used on food-contact surfaces?
- 50-100 ppm (Correct answer)
- 500-600 ppm
- 5-10 ppm
- 1000 ppm
Correct answer: 50-100 ppm
Chlorine sanitizer for food-contact surfaces is effective at 50-100 ppm at the correct water temperature and pH.
Question 7: A chef uses time as a public health control (TPHC) for holding cooked rice without temperature control. How long may the rice be held before it must be discarded?
- 4 hours (Correct answer)
- 2 hours
- 6 hours
- 8 hours
Correct answer: 4 hours
Under TPHC, TCS food removed from temperature control must be marked and discarded within 4 hours.
CCC Food Safety & Sanitation Regulations 2
A chef is cooling a large batch of chicken stock.
According to FDA Food Code two-stage cooling, the stock must drop from 135°F to 70°F within how many hours?