CRM Food Safety & Sanitation 2

Question 1

What is the minimum internal cooking temperature for ground beef patties?

Accepted Answer

155°F (68°C)

Answer

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?

Accepted Answer

Poor personal hygiene of food handlers

Answer

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?

Accepted Answer

50–100 ppm

Answer

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:

Accepted Answer

41°F (5°C)

Answer

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?

Accepted Answer

First In, First Out

Answer

FIFO (First In, First Out) means older stock is used before newer stock to minimize spoilage and waste.

(CRM) Certified Restaurant Manager Practice Test

(CRM) Certified Restaurant Manager Practice Test

CRM Food Safety & Sanitation 2