CCC Food Safety & Sanitation Regulations 3

Question 1

A stuffed pork loin is being roasted for service. What minimum internal temperature must it reach?

Accepted Answer

165°F (74°C)

Answer

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?

Accepted Answer

Cooked rice held at room temperature for several hours

Answer

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?

Accepted Answer

Submerged in sanitizer solution at proper concentration

Answer

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?

Accepted Answer

45°F (7°C)

Answer

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?

Accepted Answer

Plating a salad with unwashed bare hands

Answer

Bare-hand contact with ready-to-eat food like salad is prohibited; raw items that will be cooked may be touched.

CCC Practice Test