CCC Advanced Food Safety and Sanitation 2 — Questions and Answers
Question 1: In a HACCP plan, what is a Critical Control Point (CCP)?
- A step where a hazard can be prevented, eliminated, or reduced to a safe level (Correct answer)
- Any point where food is stored
- The first step of receiving deliveries
- A place where staff wash their hands
Correct answer: A step where a hazard can be prevented, eliminated, or reduced to a safe level
A CCP is a step at which control can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level.
Question 2: What is the maximum time ready-to-eat food may remain in the temperature danger zone before it must be discarded?
- 2 hours
- 4 hours (Correct answer)
- 6 hours
- 8 hours
Correct answer: 4 hours
Food held between 41°F and 135°F must be discarded after 4 hours of cumulative time in the danger zone.
Question 3: Which internal temperature must poultry reach to be considered safely cooked?
- 145°F for 15 seconds
- 155°F for 17 seconds
- 165°F for 15 seconds (Correct answer)
- 135°F for 15 seconds
Correct answer: 165°F for 15 seconds
Poultry must reach an internal temperature of 165°F for 15 seconds to destroy Salmonella and other pathogens.
Question 4: What is the correct order of a three-compartment sink from first to last step?
- Rinse, wash, sanitize
- Wash, rinse, sanitize (Correct answer)
- Sanitize, wash, rinse
- Wash, sanitize, rinse
Correct answer: Wash, rinse, sanitize
Proper manual warewashing follows wash, rinse, then sanitize before air drying.
Question 5: Which pathogen is most commonly associated with improperly canned low-acid foods?
- Clostridium botulinum (Correct answer)
- Norovirus
- Staphylococcus aureus
- E. coli O157:H7
Correct answer: Clostridium botulinum
Clostridium botulinum produces a deadly toxin in anaerobic, low-acid canned environments.
Question 6: What is the safe minimum concentration for a chlorine-based sanitizing solution?
- 10-25 ppm
- 50-99 ppm (Correct answer)
- 100-200 ppm
- 300-400 ppm
Correct answer: 50-99 ppm
Chlorine sanitizer is typically effective at 50-99 ppm at the correct temperature and contact time.
Question 7: What is the primary purpose of FIFO in food storage?
- To reduce electricity costs
- To ensure older stock is used before newer stock (Correct answer)
- To keep raw meat above produce
- To speed up cooking times
Correct answer: To ensure older stock is used before newer stock
First In, First Out rotates stock so older products are used before they expire.
CCC Advanced Food Safety and Sanitation 2
In a HACCP plan, what is a Critical Control Point (CCP)?