PCC Food Safety & Sanitation 2

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?

Accepted Answer

41°F (5°C)

Answer

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?

Accepted Answer

Escherichia coli O157:H7

Answer

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?

Accepted Answer

This is normal and the oil is still safe to use

Answer

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?

Accepted Answer

50 ppm

Answer

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?

Accepted Answer

Cool from 135°F to 70°F within 2 hours, then to 41°F within an additional 4 hours

Answer

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).

(PCC) Personal Certified Chef Practice Test

(PCC) Personal Certified Chef Practice Test

PCC Food Safety & Sanitation 2