PCC Food Safety & Sanitation 5

Question 1

A personal chef is using a quaternary ammonium (quat) sanitizer. The test strip shows the concentration is at 600 ppm. What should the chef do?

Accepted Answer

Dilute the solution to the manufacturer's recommended level (typically 200–400 ppm)

Answer

Quat sanitizers at excessive concentrations can leave toxic residue on food-contact surfaces and may not sanitize more effectively than recommended levels.

Question 2

Which pathogen is responsible for the foodborne illness most commonly associated with fried rice syndrome?

Accepted Answer

Bacillus cereus

Answer

Bacillus cereus produces heat-resistant spores and emetic toxin that survive cooking in starchy foods like rice when improperly cooled.

Question 3

A chef notices that a can of tomatoes in the client's pantry is severely dented along the seam. What is the appropriate response?

Accepted Answer

Discard the can without opening it

Answer

Seam dents can compromise the hermetic seal of canned goods, allowing bacteria including C. botulinum to enter or create anaerobic conditions for toxin production.

Question 4

What is the minimum internal cooking temperature for stuffed pasta dishes containing meat fillings?

Accepted Answer

165°F (74°C)

Answer

Stuffed pasta and other dishes combining multiple ingredients (especially poultry or raw meat mixed with starch) must reach 165°F (74°C) for safety.

Question 5

A personal chef washes hands thoroughly with soap for 10 seconds and rinses. Is this procedure adequate?

Accepted Answer

No, proper handwashing requires at least 20 seconds of scrubbing with soap

Answer

Effective handwashing requires a minimum of 20 seconds of vigorous scrubbing with soap to physically remove pathogens from the skin.

(PCC) Personal Certified Chef Practice Test

(PCC) Personal Certified Chef Practice Test

PCC Food Safety & Sanitation 5