CCC Food Safety & Sanitation Regulations 2

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?

Accepted Answer

2 hours

Answer

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?

Accepted Answer

Cut cantaloupe

Answer

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?

Accepted Answer

Exclude the employee from the establishment

Answer

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?

Accepted Answer

41°F (5°C)

Answer

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?

Accepted Answer

Ground meats require a higher cook temperature and must be stored below whole cuts

Answer

Storage order follows minimum internal cooking temperatures, so ground beef (155°F) must sit below whole pork cuts (145°F).

CCC Practice Test

CCC Practice Test

CCC Food Safety & Sanitation Regulations 2