CCC Food Safety & Sanitation Regulations 3 — Questions and Answers
Question 1: A stuffed pork loin is being roasted for service. What minimum internal temperature must it reach?
- 165°F (74°C) (Correct answer)
- 145°F (63°C)
- 155°F (68°C)
- 135°F (57°C)
Correct answer: 165°F (74°C)
Stuffed meats must reach 165°F because stuffing can harbor pathogens insulated from heat.
Question 2: Which scenario is the most likely cause of a Bacillus cereus outbreak in a restaurant?
- Cooked rice held at room temperature for several hours (Correct answer)
- Raw oysters served on ice
- Undercooked ground beef
- Unwashed leafy greens
Correct answer: Cooked rice held at room temperature for several hours
Bacillus cereus forms heat-stable spores that germinate in cooked rice left in the temperature danger zone.
Question 3: How must wiping cloths used on food-contact surfaces be stored between uses?
- Submerged in sanitizer solution at proper concentration (Correct answer)
- Draped over the faucet to air dry
- In a sealed plastic bag
- On the cutting board in use
Correct answer: Submerged in sanitizer solution at proper concentration
In-use wet wiping cloths must be held in sanitizer solution to prevent bacterial growth between wipes.
Question 4: A chef receives a delivery of fresh shell eggs. At what maximum ambient air temperature may they legally be received?
- 45°F (7°C) (Correct answer)
- 41°F (5°C)
- 50°F (10°C)
- 32°F (0°C)
Correct answer: 45°F (7°C)
Shell eggs may be received at an ambient air temperature of 45°F or below, then stored at 41°F or lower.
Question 5: Which practice violates the FDA Food Code rule on bare-hand contact?
- Plating a salad with unwashed bare hands (Correct answer)
- Cracking raw eggs with bare hands
- Portioning raw chicken with bare hands before cooking
- Handling a hot pan with a bare hand and towel
Correct answer: Plating a salad with unwashed bare hands
Bare-hand contact with ready-to-eat food like salad is prohibited; raw items that will be cooked may be touched.
Question 6: What is the correct order of steps in a three-compartment sink setup?
- Wash, rinse, sanitize (Correct answer)
- Rinse, wash, sanitize
- Sanitize, wash, rinse
- Wash, sanitize, rinse
Correct answer: Wash, rinse, sanitize
Items must be washed in detergent, rinsed in clean water, then sanitized before air drying.
Question 7: Leftover beef stew is reheated for hot holding. What temperature must it reach, and within what time?
- 165°F within 2 hours (Correct answer)
- 145°F within 2 hours
- 165°F within 4 hours
- 135°F within 1 hour
Correct answer: 165°F within 2 hours
TCS foods reheated for hot holding must reach 165°F for 15 seconds within 2 hours.
CCC Food Safety & Sanitation Regulations 3
A stuffed pork loin is being roasted for service.
What minimum internal temperature must it reach?