CRM Food Safety & Sanitation 2 — Questions and Answers
Question 1: What is the minimum internal cooking temperature for ground beef patties?
- 145°F (63°C)
- 155°F (68°C) (Correct answer)
- 165°F (74°C)
- 135°F (57°C)
Correct answer: 155°F (68°C)
Ground beef must reach 155°F (68°C) for 15 seconds to destroy pathogens like E. coli O157:H7.
Question 2: Which practice is the leading cause of foodborne illness outbreaks in restaurants?
- Improper food storage temperatures
- Cross-contamination from raw to ready-to-eat foods
- Poor personal hygiene of food handlers (Correct answer)
- Using contaminated water
Correct answer: Poor personal hygiene of food handlers
Poor personal hygiene, including improper handwashing, is consistently identified as the top cause of foodborne illness in food service settings.
Question 3: A sanitizing solution is considered effective when it reaches the correct concentration. What is the typical concentration range for chlorine-based sanitizers?
- 10–25 ppm
- 50–100 ppm (Correct answer)
- 200–300 ppm
- 400–500 ppm
Correct answer: 50–100 ppm
Chlorine sanitizers are effective at 50–100 ppm; below is ineffective and above can be toxic and damage surfaces.
Question 4: When receiving a shipment of raw chicken, the delivery should be rejected if the internal temperature exceeds:
- 32°F (0°C)
- 41°F (5°C) (Correct answer)
- 45°F (7°C)
- 50°F (10°C)
Correct answer: 41°F (5°C)
Raw poultry must be received at 41°F (5°C) or below to remain in the safe temperature zone.
Question 5: What does FIFO stand for in food storage management?
- First In, First Out (Correct answer)
- Fresh Inventory, Fresh Output
- Food Inspection, Food Oversight
- First Inspection, Final Output
Correct answer: First In, First Out
FIFO (First In, First Out) means older stock is used before newer stock to minimize spoilage and waste.
Question 6: Which of the following is classified as a TCS (Time/Temperature Control for Safety) food?
- Dry pasta
- Honey
- Sliced cantaloupe (Correct answer)
- Crackers
Correct answer: Sliced cantaloupe
Cut melons like cantaloupe are TCS foods because their moist, nutrient-rich flesh supports rapid bacterial growth.
Question 7: A food handler returns from a restroom break. What must they do before resuming food prep?
- Put on a fresh pair of gloves
- Wash hands thoroughly for at least 20 seconds (Correct answer)
- Change their apron
- Sanitize the work surface
Correct answer: Wash hands thoroughly for at least 20 seconds
Handwashing for at least 20 seconds after using the restroom is required before handling food or food-contact surfaces.
CRM Food Safety & Sanitation 2
What is the minimum internal cooking temperature for ground beef patties?