CMC Kitchen Management and Sanitation 2

Question 1

A cook places raw chicken on a cutting board, then immediately uses the same board to slice tomatoes without washing it. Which foodborne pathogen is most likely to be transferred?

Accepted Answer

Salmonella spp.

Answer

Listeria monocytogenes

Answer

Clostridium botulinum

Answer

Bacillus cereus

Question 2

Under HACCP principles, what term describes a step in the process at which control measures can be applied to prevent or eliminate a food safety hazard?

Accepted Answer

Critical control point (CCP)

Answer

Prerequisite program

Answer

Corrective action step

Answer

Verification checkpoint

Question 3

What is the minimum internal temperature for holding hot potentially hazardous foods (PHF) to prevent bacterial growth?

Accepted Answer

135°F (57°C)

Answer

145°F (63°C)

Answer

165°F (74°C)

Answer

140°F (60°C)

Question 4

A kitchen manager notices a pest control log showing rodent droppings near dry storage. What is the correct immediate action?

Accepted Answer

Remove contaminated food, seal entry points, and contact a licensed pest control operator

Answer

Sweep droppings and continue operations

Answer

Relocate food to refrigeration and ignore the droppings

Answer

Post a sign and notify staff at next shift briefing

Question 5

Which sanitizer concentration is correct for a chlorine-based (bleach) sanitizing solution used on food-contact surfaces?

Accepted Answer

50–100 ppm

Answer

10–25 ppm

Answer

200–300 ppm

Answer

500–800 ppm

Question 6

When calibrating a bimetallic stemmed thermometer using the ice-point method, what must the reading be after 30 seconds in an ice slurry?

Accepted Answer

32°F (0°C)

Answer

28°F (-2°C)

Answer

34°F (1°C)

Answer

36°F (2°C)

Question 7

Which food storage practice best prevents cross-contamination in a walk-in cooler?

Accepted Answer

Store ready-to-eat foods above raw proteins, arranged by cooking temperature

Answer

Store all proteins together on the bottom shelf

Answer

Store produce above raw seafood

Answer

Store cooked foods alongside raw foods on separate plates