SNA Food Safety & Sanitation 3

Question 1

In the HACCP system, what is a Critical Control Point (CCP)?

Accepted Answer

A step where a control measure can prevent or eliminate a food safety hazard

Answer

A CCP is a specific point in the food process where control measures can be applied to prevent, eliminate, or reduce food safety hazards to acceptable levels.

Question 2

Which type of thermometer is most appropriate for checking the internal temperature of a thin hamburger patty?

Accepted Answer

Thermocouple thermometer

Answer

Thermocouple thermometers have a thin probe tip that provides accurate readings for thin foods quickly, making them ideal for hamburger patties.

Question 3

A school food service worker accidentally uses a food-grade sanitizer at 10 times the recommended concentration. What is the primary concern?

Accepted Answer

Chemical contamination of food contact surfaces poses a health risk

Answer

Excessive sanitizer concentration leaves harmful chemical residues on food contact surfaces, which can contaminate food and harm students.

Question 4

Milk cartons should be stored in the refrigerator at what maximum temperature?

Accepted Answer

41°F (5°C)

Answer

TCS (Temperature Control for Safety) foods including milk must be kept at 41°F (5°C) or below to inhibit bacterial growth.

Question 5

Which practice best prevents cross-contamination when preparing raw chicken and fresh salad greens?

Accepted Answer

Use separate color-coded cutting boards for each food type

Answer

Color-coded cutting boards (e.g., yellow for poultry, green for produce) physically prevent raw proteins from contaminating ready-to-eat foods.

(SNA) School Nutrition Association Certification Practice Test

(SNA) School Nutrition Association Certification Practice Test

SNA Food Safety & Sanitation 3