CEC Food Safety and Sanitation 2

Question 1

A cook prepares a 5-gallon batch of beef stock at 190°F. Per the FDA Food Code, by when must it reach 70°F?

Accepted Answer

Within 2 hours

Answer

Cooked TCS food must cool from 135°F to 70°F within 2 hours, then to 41°F or lower within the next 4 hours.

Question 2

Which pathogen is most often linked to large batches of meat gravy or chili that cooled too slowly?

Accepted Answer

Clostridium perfringens

Answer

C. perfringens spores survive cooking and multiply quickly in large masses of food that cool slowly.

Question 3

Leftover cooked rice was left at room temperature overnight and then fried. Which hazard is most likely?

Accepted Answer

Bacillus cereus toxin

Answer

Bacillus cereus forms a heat-stable emetic toxin in cooked rice held at room temperature.

Question 4

What is the minimum internal cooking temperature for stuffed pork chops?

Accepted Answer

165°F for less than 1 second

Answer

Stuffed meats, fish, poultry, and pasta must reach 165°F because the stuffing can harbor pathogens from raw juices.

Question 5

Which method is approved for thawing a frozen turkey?

Accepted Answer

Submerged under running potable water at 70°F or below

Answer

Thawing under running water at 70°F or below is approved, along with refrigeration, cooking, and microwaving followed by immediate cooking.

CEC - Certified Executive Chef Practice Test