CCC Food Safety and Sanitation 2 — Questions and Answers
Question 1: A chef receives a delivery of fresh chicken at 47°F (8.3°C). What should be done?
- Reject the delivery because it is above 41°F (Correct answer)
- Accept it and cook it within 2 hours
- Accept it and freeze it immediately
- Accept it if the packaging is intact
Correct answer: Reject the delivery because it is above 41°F
Fresh poultry must be received at 41°F (5°C) or below, so 47°F requires rejection.
Question 2: Which food is most commonly associated with Clostridium botulinum growth?
- Raw oysters
- Improperly canned low-acid vegetables (Correct answer)
- Undercooked ground beef
- Unpasteurized apple juice
Correct answer: Improperly canned low-acid vegetables
C. botulinum thrives in anaerobic, low-acid environments like improperly home-canned vegetables.
Question 3: What is the correct order of steps in a three-compartment sink?
- Sanitize, wash, rinse
- Wash, sanitize, rinse
- Wash, rinse, sanitize (Correct answer)
- Rinse, wash, sanitize
Correct answer: Wash, rinse, sanitize
Items are washed in detergent, rinsed in clean water, then sanitized as the final step.
Question 4: Hot TCS food being held for service must be maintained at what minimum internal temperature?
- 120°F (49°C)
- 135°F (57°C) (Correct answer)
- 145°F (63°C)
- 155°F (68°C)
Correct answer: 135°F (57°C)
Hot TCS foods must be held at 135°F (57°C) or above to prevent pathogen growth.
Question 5: A cook cuts raw chicken and then slices tomatoes on the same unwashed cutting board. This is an example of what hazard?
- Time-temperature abuse
- Cross-contamination (Correct answer)
- Chemical contamination
- Physical contamination
Correct answer: Cross-contamination
Transferring pathogens from raw poultry to a ready-to-eat food via shared equipment is cross-contamination.
Question 6: How long can ready-to-eat TCS food prepared in-house be stored at 41°F (5°C) or below before it must be discarded?
- 3 days
- 5 days
- 7 days (Correct answer)
- 10 days
Correct answer: 7 days
Ready-to-eat TCS food held at 41°F or lower may be kept a maximum of 7 days, counting the prep day as day one.
Question 7: Which sanitizer concentration is correct for a chlorine solution used on food-contact surfaces?
- 10–25 ppm
- 50–100 ppm (Correct answer)
- 200–400 ppm
- 500–1000 ppm
Correct answer: 50–100 ppm
Chlorine sanitizer for food-contact surfaces is typically effective at 50–100 ppm.
CCC Food Safety and Sanitation 2
A chef receives a delivery of fresh chicken at 47°F (8.3°C).
What should be done?