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

Salmonella is commonly found in raw poultry and is a primary cross-contamination risk when the same surface is used for ready-to-eat foods.

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

A Critical Control Point (CCP) is a specific step where control measures are essential to prevent, eliminate, or reduce a food safety hazard to an acceptable level.

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

Hot potentially hazardous foods must be held at 135°F (57°C) or above to prevent bacterial growth per FDA Food Code.

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

Finding rodent evidence requires immediate disposal of contaminated food, exclusion of entry points, and intervention by a licensed pest control professional.

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

The FDA Food Code specifies 50–100 ppm chlorine concentration for effective sanitizing of food-contact surfaces.

(CMC) Certified Master Chef Practice Test

(CMC) Certified Master Chef Practice Test

CMC Kitchen Management and Sanitation 2