SNA Food Safety & Sanitation 2

Question 1

What is the minimum internal cooking temperature for ground beef patties served in a school cafeteria?

Accepted Answer

155°F (68°C)

Answer

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?

Accepted Answer

Bacillus cereus

Answer

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?

Accepted Answer

Divide into shallow pans and place in an ice bath

Answer

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?

Accepted Answer

Replace the cutting board immediately

Answer

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?

Accepted Answer

First In, First Out

Answer

FIFO (First In, First Out) means older stock is used before newer stock to reduce spoilage and food waste.

(SNA) School Nutrition Association Certification Practice Test