HIC Food Safety & HACCP Principles 4

Question 1

What is the temperature danger zone for bacterial growth in foods, as defined by the FDA Food Code?

Accepted Answer

41°F to 135°F (5°C to 57°C)

Answer

The FDA Food Code defines the temperature danger zone as 41°F to 135°F (5°C to 57°C), the range in which most pathogenic bacteria multiply rapidly.

Question 2

Which of the following food products is considered a Time/Temperature Control for Safety (TCS) food?

Accepted Answer

Sliced cantaloupe held in a refrigerated display case

Answer

Cut melons are a TCS food because their moist, nutrient-rich flesh supports bacterial growth; whole uncut melons with intact rinds are not considered TCS.

Question 3

A facility is producing shelf-stable acidified salsa. The pH is measured at 4.8 during production. What action should be taken?

Accepted Answer

Hold and retest; a pH above 4.6 means the product may not be safe for ambient storage without further processing

Answer

The critical limit for acidified shelf-stable foods is pH 4.6 or below; a pH of 4.8 means the product may support Clostridium botulinum growth and should be held pending evaluation.

Question 4

During a HACCP audit, an inspector asks to see corrective action records. What information is REQUIRED to be documented in these records?

Accepted Answer

The deviation identified, corrective action taken, disposition of affected product, and the signature of the responsible individual

Answer

Corrective action records must document what went wrong, what was done to fix it, what happened to the affected product, and who is accountable.

Question 5

Cross-contamination from raw chicken to ready-to-eat salad greens is best classified as which type of food safety hazard?

Accepted Answer

Biological hazard from pathogens transferred via contaminated surfaces or hands

Answer

Cross-contamination from raw poultry introduces biological hazards (bacteria such as Salmonella or Campylobacter) onto ready-to-eat foods.

(HIC) Health Inspector Certification Practice Test

(HIC) Health Inspector Certification Practice Test

HIC Food Safety & HACCP Principles 4