CEC Food Safety & Sanitation 2

Question 1

Under the FDA Food Code, a large batch of chili must cool from 135°F to 70°F within what time frame?

Accepted Answer

2 hours

Answer

The first cooling stage requires food to drop from 135°F to 70°F within 2 hours, then to 41°F within an additional 4 hours.

Question 2

Which HACCP principle is performed first when developing a plan?

Accepted Answer

Conduct a hazard analysis

Answer

Hazard analysis is Principle 1 and forms the basis for identifying CCPs and every later step.

Question 3

Previously cooked and cooled TCS food that will be hot-held must be reheated to what minimum internal temperature?

Accepted Answer

165°F for 15 seconds within 2 hours

Answer

The Food Code requires rapid reheating to 165°F for 15 seconds within 2 hours for hot holding.

Question 4

Which pathogen is most associated with cooked rice held at room temperature?

Accepted Answer

Bacillus cereus

Answer

Bacillus cereus spores survive cooking and produce toxins in rice left in the temperature danger zone.

Question 5

Fish intended to be served raw as sushi must be frozen to control parasites at which of the following?

Accepted Answer

-4°F or below for 7 days

Answer

Parasite destruction requires freezing at -4°F or below for 7 days, or -31°F for 15 hours.

CEC - Certified Executive Chef Practice Test