AAFCS - American Association of Family and Consumer Sciences Food Science and Safety Questions and Answers — Questions and Answers
Question 1: A food service worker finishes cooking a large pot of chili at 1:00 PM for later use. To ensure safety, what is the correct two-stage cooling process according to the FDA Food Code?
- Cool from 135°F to 70°F within 4 hours, and then to 41°F or lower within the next 2 hours.
- Cool from 135°F to 70°F within 2 hours, and then to 41°F or lower within the next 4 hours. (Correct answer)
- Cool from 145°F to 60°F within 3 hours, and then to 41°F or lower within the next 3 hours.
- Cool from 135°F to 41°F or lower within a total of 4 hours.
Correct answer: Cool from 135°F to 70°F within 2 hours, and then to 41°F or lower within the next 4 hours.
The FDA Food Code mandates a two-stage cooling process to quickly move food through the temperature danger zone (135°F to 41°F). The first, most critical stage is to cool the food from 135°F to 70°F within two hours, as bacteria grow most rapidly in this range. The second stage allows for the remaining four hours to cool the food to 41°F or below, for a total cooling time of six hours.
Question 2: Which of the following food preservation methods works primarily by reducing water activity to a level that inhibits the growth of microorganisms?
- Canning
- Pickling
- Dehydration (Correct answer)
- Fermentation
Correct answer: Dehydration
Dehydration removes moisture from food, which lowers the water activity (aw). Microorganisms like bacteria, yeast, and mold require a certain amount of available water to grow. By reducing the water activity below the level required for their growth (generally below 0.85), dehydration effectively preserves the food.
Question 3: A restaurant is developing a Hazard Analysis and Critical Control Points (HACCP) plan for its grilled chicken breast entree. Which of the following is the most appropriate Critical Control Point (CCP)?
- Receiving the raw chicken from the supplier.
- Storing the chicken in the refrigerator at 41°F.
- Cooking the chicken to a final internal temperature of 165°F. (Correct answer)
- Plating the cooked chicken for service.
Correct answer: Cooking the chicken to a final internal temperature of 165°F.
A Critical Control Point (CCP) is a step where control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level. For chicken, the primary biological hazard is pathogens like Salmonella. Cooking the chicken to a minimum internal temperature of 165°F is the final step that effectively eliminates this hazard. The other steps are important but are generally considered prerequisite programs or control points, not the critical kill step.
Question 4: A culinary student is preparing a fresh garden salad and a raw chicken dish. To prevent cross-contamination, which of the following is the most effective procedure?
- Prepare the entire salad first, then clean and sanitize the work surface and utensils before handling the raw chicken. (Correct answer)
- Use the same cutting board for both the chicken and salad vegetables, but wash it thoroughly with hot water in between uses.
- Rinse the raw chicken in the sink to remove surface bacteria before cutting it.
- Store the prepared salad on the bottom shelf of the refrigerator and the raw chicken on the top shelf.
Correct answer: Prepare the entire salad first, then clean and sanitize the work surface and utensils before handling the raw chicken.
The most effective way to prevent cross-contamination is to establish a clear separation between ready-to-eat foods and raw animal products. By preparing the salad first and then completely cleaning and sanitizing the area before starting the chicken preparation, the risk of transferring pathogens from the chicken to the salad is eliminated. Using separate cutting boards is also a key practice.
Question 5: In baking, baking soda (sodium bicarbonate) is a chemical leavening agent that produces carbon dioxide gas, causing the batter to rise. This reaction requires the presence of which component?
- A protein, such as gelatin
- A complex carbohydrate, such as cornstarch
- A fat, such as shortening or oil
- An acid, such as buttermilk or lemon juice (Correct answer)
Correct answer: An acid, such as buttermilk or lemon juice
Baking soda is an alkaline compound. To produce carbon dioxide gas for leavening, it must react with an acidic ingredient. Common acids used in baking include buttermilk, yogurt, lemon juice, vinegar, and cream of tartar. Without an acid, the reaction will not occur, and the baked good will not rise properly.
Question 6: Which of the following foodborne pathogens is a major concern in ready-to-eat foods like deli meats and soft cheeses because it can grow at refrigeration temperatures, posing a significant risk to pregnant women?
- *Escherichia coli* O157:H7
- *Listeria monocytogenes* (Correct answer)
- *Salmonella Enteritidis*
- *Clostridium botulinum*
Correct answer: *Listeria monocytogenes*
*Listeria monocytogenes* is a psychrotrophic bacterium, meaning it can survive and multiply at cold temperatures, such as those in a refrigerator. This makes it a unique hazard in refrigerated, ready-to-eat foods. It causes the illness listeriosis, which is particularly dangerous for pregnant individuals, newborns, older adults, and those with compromised immune systems.
AAFCS - American Association of Family and Consumer Sciences Food Science and Safety Questions and Answers
A food service worker finishes cooking a large pot of chili at 1:00 PM for later use.
To ensure safety, what is the correct two-stage cooling process according to the FDA Food Code?