PCC Food Safety & Sanitation 2 — Questions and Answers
Question 1: A chef is preparing a large batch of chicken salad that will be held cold for a buffet. What is the maximum internal temperature at which it must be kept to remain food safe?
- 32°F (0°C)
- 41°F (5°C) (Correct answer)
- 45°F (7°C)
- 50°F (10°C)
Correct answer: 41°F (5°C)
Cold TCS foods must be held at 41°F (5°C) or below to prevent bacterial growth.
Question 2: Which of the following pathogens is most commonly associated with undercooked ground beef?
- Listeria monocytogenes
- Salmonella typhi
- Escherichia coli O157:H7 (Correct answer)
- Clostridium perfringens
Correct answer: Escherichia coli O157:H7
E. coli O157:H7 is the primary pathogen linked to undercooked or improperly handled ground beef.
Question 3: A personal chef notices a bottle of olive oil has become cloudy after being stored in the refrigerator. What does this indicate?
- The oil has gone rancid and must be discarded
- This is normal and the oil is still safe to use (Correct answer)
- The oil has been contaminated with bacteria
- The oil has separated and should be blended again
Correct answer: This is normal and the oil is still safe to use
Olive oil naturally solidifies or becomes cloudy when refrigerated, which is harmless and reverses at room temperature.
Question 4: When sanitizing food-contact surfaces, what is the minimum concentration for a chlorine (bleach) sanitizing solution?
- 10 ppm
- 50 ppm (Correct answer)
- 200 ppm
- 500 ppm
Correct answer: 50 ppm
Chlorine sanitizing solutions must be at least 50 ppm to effectively destroy pathogens on food-contact surfaces.
Question 5: A chef needs to cool a large pot of beef stew. Which method meets FDA Food Code cooling guidelines?
- Leave on counter until room temperature, then refrigerate
- Cool from 135°F to 41°F within 4 hours
- Cool from 135°F to 70°F within 2 hours, then to 41°F within an additional 4 hours (Correct answer)
- Place directly in freezer regardless of container size
Correct answer: Cool from 135°F to 70°F within 2 hours, then to 41°F within an additional 4 hours
The two-stage cooling method requires 135°F to 70°F in 2 hours, then 70°F to 41°F in 4 more hours (6 hours total).
Question 6: Which type of thermometer is most appropriate for measuring the surface temperature of a flat-top grill?
- Bimetallic stemmed thermometer
- Thermocouple probe
- Infrared thermometer (Correct answer)
- Candy thermometer
Correct answer: Infrared thermometer
Infrared thermometers measure surface temperatures instantly without contact, making them ideal for flat cooking surfaces.
Question 7: A personal chef is hired to prepare a dinner party for guests, one of whom has a shellfish allergy. The chef accidentally uses the same cutting board for shrimp and then vegetables without washing it. This is an example of:
- Cross-contact (Correct answer)
- Cross-contamination
- Biological hazard
- Chemical hazard
Correct answer: Cross-contact
Cross-contact occurs when an allergen is transferred from one food to another, which can trigger allergic reactions even with trace amounts.
PCC Food Safety & Sanitation 2
A chef is preparing a large batch of chicken salad that will be held cold for a buffet.
What is the maximum internal temperature at which it must be kept to remain food safe?