CCA Food Safety & Sanitation

Question 1

What is the minimum safe internal temperature for cooking poultry?

Accepted Answer

165°F

Answer

145°F

Answer

150°F

Answer

160°F

Question 2

Which of the following is considered a physical contaminant in food?

Accepted Answer

Hair

Answer

Salmonella

Answer

Pesticide residue

Answer

Listeria

Question 3

How often should food contact surfaces be sanitized during continuous use?

Accepted Answer

Every 4 hours

Answer

Every 2 hours

Answer

Every 6 hours

Answer

Once a day

Question 4

What is the primary goal of HACCP in food service?

Accepted Answer

Prevent foodborne illness

Answer

Improve flavor

Answer

Reduce food waste

Answer

Ensure portion control

Question 5

Which activity can prevent cross-contamination?

Accepted Answer

Using separate cutting boards

Answer

Rinsing meat before cooking

Answer

Using the same knife for all foods

Answer

Storing raw meat on top of vegetables

Question 6

Which of the following is a sign of spoiled food?

Accepted Answer

Sour smell

Answer

Firm texture

Answer

Bright color

Answer

Original packaging intact