SNA Food Safety & Sanitation 2 — Questions and Answers
Question 1: What is the minimum internal cooking temperature for ground beef patties served in a school cafeteria?
- 145°F (63°C)
- 155°F (68°C) (Correct answer)
- 165°F (74°C)
- 135°F (57°C)
Correct answer: 155°F (68°C)
Ground beef must be cooked to a minimum internal temperature of 155°F (68°C) to destroy pathogens like E. coli O157:H7.
Question 2: Which pathogen is most commonly associated with improperly cooled rice and starchy foods left at room temperature?
- Salmonella
- Listeria monocytogenes
- Bacillus cereus (Correct answer)
- Norovirus
Correct answer: Bacillus cereus
Bacillus cereus forms heat-resistant spores in starchy foods and produces toxins when the food is improperly cooled.
Question 3: When cooling a large pot of chili, which method is most effective for rapid cooling?
- Place the covered pot in the refrigerator immediately
- Divide into shallow pans and place in an ice bath (Correct answer)
- Allow to cool at room temperature for 1 hour before refrigerating
- Add ice directly to the chili and stir
Correct answer: Divide into shallow pans and place in an ice bath
Dividing food into shallow pans and using an ice bath rapidly reduces the temperature through the danger zone (135°F to 70°F within 2 hours).
Question 4: A food service worker notices a cutting board has deep grooves and scratches. What is the correct action?
- Sanitize more thoroughly before each use
- Use only for dry foods to reduce contamination risk
- Replace the cutting board immediately (Correct answer)
- Sand the surface smooth and re-sanitize
Correct answer: Replace the cutting board immediately
Deep grooves and scratches harbor bacteria that cannot be effectively removed by cleaning or sanitizing, requiring replacement.
Question 5: What does FIFO stand for in food storage management?
- Food Inspection and Follow-On
- First In, First Out (Correct answer)
- Freeze Immediately, Fresh Only
- Food Inventory and Filing Order
Correct answer: First In, First Out
FIFO (First In, First Out) means older stock is used before newer stock to reduce spoilage and food waste.
Question 6: Which symptom would disqualify a school cafeteria worker from handling food?
- Mild seasonal allergies with sneezing
- A healed cut covered with a bandage and glove
- Jaundice (yellowing of skin or eyes) (Correct answer)
- Mild headache without fever
Correct answer: Jaundice (yellowing of skin or eyes)
Jaundice is a symptom of hepatitis A or other liver conditions that can be transmitted through food and requires exclusion from food handling.
Question 7: What concentration of chlorine sanitizer solution is typically acceptable for sanitizing food contact surfaces?
- 10–25 ppm
- 50–100 ppm (Correct answer)
- 200–300 ppm
- 500–750 ppm
Correct answer: 50–100 ppm
A chlorine sanitizer concentration of 50–100 ppm is effective against pathogens without leaving harmful residues on food contact surfaces.
SNA Food Safety & Sanitation 2
What is the minimum internal cooking temperature for ground beef patties served in a school cafeteria?