CCC Food Safety and Sanitation Questions and Answers

Question 1

A large batch of chili was cooked and its temperature is 140°F (60°C). According to the FDA Food Code two-stage cooling process, what is the maximum amount of time allowed for the chili to cool from 140°F to 41°F (5°C)?

Accepted Answer

2 hours to cool to 70°F, then 4 hours to cool to 41°F

Answer

The FDA Food Code mandates a two-stage cooling process for Time/Temperature Control for Safety (TCS) foods. The food must be cooled from 135°F to 70°F within 2 hours, and then from 70°F to 41°F or lower within the next 4 hours, for a total maximum cooling time of 6 hours.

Question 2

A Chef de Cuisine is organizing a walk-in refrigerator. Which of the following represents the correct top-to-bottom storage order to prevent cross-contamination?

Accepted Answer

Caesar salad, whole salmon, ground beef, raw chicken breasts

Answer

Food should be stored based on the minimum internal cooking temperature required for each item, in ascending order from top to bottom. Ready-to-eat foods (Caesar salad) go on top, followed by items with lower cooking temperatures (whole salmon - 145°F), then higher (ground beef - 155°F), and finally the highest (raw chicken - 165°F) on the bottom shelf.

Question 3

Which of the following statements most accurately describes the relationship between cleaning and sanitizing food-contact surfaces?

Accepted Answer

Cleaning removes visible soil, while sanitizing reduces pathogens to safe levels.

Answer

Cleaning is the process of removing visible food residue and soil from a surface. Sanitizing is a separate step that must occur after cleaning and rinsing; it reduces the number of harmful microorganisms on the clean surface to safe levels.

Question 4

A shipment of live oysters arrives at the restaurant. Which of the following is the most critical step for the receiving chef to take to ensure their safety?

Accepted Answer

Check that the shellstock identification tags are present and the product is at a proper temperature.

Answer

For molluscan shellfish, the receiving step is a critical control point (CCP). Verifying the presence of the shellstock tag (which provides traceability to the harvest area) and ensuring the delivery temperature is 45°F or below are the most critical actions to confirm the product's safety and legality upon receipt.

Question 5

A line cook is preparing raw chicken breasts and needs to slice tomatoes for a salad. To prevent cross-contamination, what is the best practice the Chef de Cuisine should enforce?

Accepted Answer

The cook must wash their hands and change gloves, and use a cleaned and sanitized cutting board and knife.

Answer

To prevent the transfer of harmful bacteria like Salmonella from raw poultry to ready-to-eat food like tomatoes, all potential sources of contamination must be addressed. This requires proper handwashing and changing gloves, as well as using a completely separate or thoroughly cleaned and sanitized set of equipment (cutting board and knife).

CCC Practice Test

CCC Practice Test

CCC Food Safety and Sanitation Questions and Answers