PCC Food Safety & Sanitation 3 — Questions and Answers
Question 1: A personal chef receives a delivery of fresh fish. Which characteristic indicates the fish is NOT safe to accept?
- Bright red gills
- Clear, bulging eyes
- Ammonia or sour odor (Correct answer)
- Firm flesh that springs back when pressed
Correct answer: Ammonia or sour odor
Fresh fish should smell like the ocean or have no strong odor; an ammonia or sour smell indicates spoilage.
Question 2: When must a food handler with a sore throat and fever be excluded from working with food?
- Only if they are vomiting simultaneously
- Always, because this symptom combination may indicate a reportable illness (Correct answer)
- Only if the sore throat has lasted more than 48 hours
- Never; a sore throat alone does not require exclusion
Correct answer: Always, because this symptom combination may indicate a reportable illness
A sore throat with fever may indicate Streptococcus or other reportable illnesses, requiring exclusion until cleared by a medical professional.
Question 3: What is the correct procedure for thawing a frozen whole chicken intended for same-day cooking?
- On the kitchen counter at room temperature for up to 4 hours
- In the microwave, then cook immediately afterward (Correct answer)
- In a sealed bag submerged in standing warm water
- On the bottom shelf of a 70°F walk-in cooler overnight
Correct answer: In the microwave, then cook immediately afterward
Microwave thawing is safe as long as the food is cooked immediately afterward to eliminate any areas that may have begun to cook and enter the danger zone.
Question 4: A chef is preparing hollandaise sauce that will be held on a steam table for service. What is the minimum holding temperature?
- 115°F (46°C)
- 125°F (52°C)
- 135°F (57°C) (Correct answer)
- 145°F (63°C)
Correct answer: 135°F (57°C)
Hot TCS foods must be held at a minimum of 135°F (57°C) to remain outside the temperature danger zone.
Question 5: Which of the following is the best way a personal chef can verify that a dishwasher is sanitizing effectively?
- Checking that water is visibly steaming
- Using test strips appropriate for the sanitizer type (Correct answer)
- Running a hand under the rinse water to check temperature
- Inspecting dishes visually for food particles
Correct answer: Using test strips appropriate for the sanitizer type
Sanitizer test strips provide objective measurement of sanitizer concentration, ensuring it falls within the effective range.
Question 6: A personal chef prepares food in a client's home where the refrigerator temperature is 48°F. What should the chef do?
- Proceed normally since 48°F is close enough to the safe zone
- Notify the client and avoid storing any TCS foods in the unit (Correct answer)
- Pack TCS foods tightly so they stay cooler in the center
- Use the refrigerator only for beverages and non-TCS items
Correct answer: Notify the client and avoid storing any TCS foods in the unit
A refrigerator holding food at 48°F is above the 41°F cold-holding limit, making it unsafe for TCS foods, and the client must be informed.
Question 7: What does FIFO stand for in the context of food storage rotation?
- Food In, Food Out
- First In, First Out (Correct answer)
- Fresh Items First, Old items
- Freeze If Food is Old
Correct answer: First In, First Out
FIFO (First In, First Out) means using older inventory before newer stock to minimize spoilage and reduce food waste.
PCC Food Safety & Sanitation 3
A personal chef receives a delivery of fresh fish.
Which characteristic indicates the fish is NOT safe to accept?