CCA Food Safety & Sanitation 1

Question 1

What is the recommended minimum internal temperature for cooked poultry?

Accepted Answer

165°F

Answer

According to food safety guidelines, poultry must be cooked to an internal temperature of 165°F to kill harmful bacteria.

Question 2

Why is handwashing critical in a foodservice environment?

Accepted Answer

To prevent food contamination

Answer

Handwashing prevents the transfer of pathogens and reduces the risk of foodborne illnesses.

Question 3

What does FIFO stand for in inventory management?

Accepted Answer

First In, First Out

Answer

FIFO (First In, First Out) ensures older stock is used before newer stock, preventing spoilage and waste.

Question 4

Which is a sign of a potential pest problem in a kitchen?

Accepted Answer

Droppings or gnaw marks

Answer

Droppings, gnaw marks, or nesting materials indicate a pest issue that must be addressed immediately.

Question 5

Which chemical is commonly used for sanitizing food contact surfaces?

Accepted Answer

Quaternary ammonium (quat)

Answer

Quaternary ammonium compounds (quats) are effective and commonly used sanitizers in foodservice environments.

(CCA) Certified Culinary Administrator Practice Test