PCC Food Safety & Sanitation

Question 1

What is the proper temperature for storing perishable food?

Accepted Answer

40°F (4°C)

Answer

32°F (0°C)

Answer

50°F (10°C)

Answer

60°F (15°C)

Question 2

Why is handwashing important in food preparation?

Accepted Answer

To prevent contamination and foodborne illness

Answer

To keep hands moisturized

Answer

To avoid food spoilage

Answer

To make food taste better

Question 3

What is the proper way to defrost frozen food?

Accepted Answer

In the refrigerator or microwave

Answer

By leaving it at room temperature

Answer

In a sink of warm water

Answer

By placing it directly in the oven

Question 4

What should be done after handling raw meat?

Accepted Answer

Wash hands and sanitize surfaces

Answer

Nothing, it's safe to continue without cleaning

Answer

Rinse only with cold water

Answer

Clean utensils only

Question 5

What is the 'danger zone' for food temperature?

Accepted Answer

40°F (4°C) to 140°F (60°C)

Answer

30°F (0°C) to 120°F (49°C)

Answer

50°F (10°C) to 150°F (65°C)

Answer

60°F (15°C) to 170°F (77°C)

Question 6

What should be done to prevent cross-contamination during food prep?

Accepted Answer

Keep raw and cooked foods on separate surfaces

Answer

Use the same cutting board for all foods

Answer

Rinse raw meat with water before cutting

Answer

Cut vegetables on the same board as raw meat

Question 7

What is the minimum safe internal temperature for cooking poultry?

Accepted Answer

165°F (74°C)

Answer

145°F (63°C)

Answer

155°F (68°C)

Answer

180°F (82°C)

Question 8

How often should kitchen tools and equipment be sanitized?

Accepted Answer

Before each use

Answer

Once a day

Answer

Once a week

Answer

Once a month

Question 9

What should a chef do if they suspect food contamination?

Accepted Answer

Discard the food and investigate the cause

Answer

Continue cooking the food to be safe

Answer

Serve the food with a warning

Answer

Sell the food immediately