PCC Food Safety & Sanitation 3

Question 1

A personal chef receives a delivery of fresh fish. Which characteristic indicates the fish is NOT safe to accept?

Accepted Answer

Ammonia or sour odor

Answer

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?

Accepted Answer

Always, because this symptom combination may indicate a reportable illness

Answer

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?

Accepted Answer

In the microwave, then cook immediately afterward

Answer

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?

Accepted Answer

135°F (57°C)

Answer

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?

Accepted Answer

Using test strips appropriate for the sanitizer type

Answer

Sanitizer test strips provide objective measurement of sanitizer concentration, ensuring it falls within the effective range.

(PCC) Personal Certified Chef Practice Test

(PCC) Personal Certified Chef Practice Test

PCC Food Safety & Sanitation 3