CCA Food Safety & Sanitation 1 — Questions and Answers
Question 1: What is the recommended minimum internal temperature for cooked poultry?
- 145°F
- 150°F
- 160°F
- 165°F (Correct answer)
Correct answer: 165°F
According to food safety guidelines, poultry must be cooked to an internal temperature of 165°F to kill harmful bacteria.
Question 2: Why is handwashing critical in a foodservice environment?
- To moisturize skin
- To comply with uniforms
- To prevent food contamination (Correct answer)
- To save time on cleaning
Correct answer: To prevent food contamination
Handwashing prevents the transfer of pathogens and reduces the risk of foodborne illnesses.
Question 3: What does FIFO stand for in inventory management?
- Fast In, Fast Out
- First In, First Out (Correct answer)
- Freeze Immediately, Fast Output
- First Inspection, First Order
Correct answer: First In, First Out
FIFO (First In, First Out) ensures older stock is used before newer stock, preventing spoilage and waste.
Question 4: Which is a sign of a potential pest problem in a kitchen?
- Shiny floors
- Empty trash bins
- Droppings or gnaw marks (Correct answer)
- Labeled shelves
Correct answer: Droppings or gnaw marks
Droppings, gnaw marks, or nesting materials indicate a pest issue that must be addressed immediately.
Question 5: Which chemical is commonly used for sanitizing food contact surfaces?
- Hydrochloric acid
- Quaternary ammonium (quat) (Correct answer)
- Baking soda
- Vegetable oil
Correct answer: Quaternary ammonium (quat)
Quaternary ammonium compounds (quats) are effective and commonly used sanitizers in foodservice environments.
Question 6: How should raw meat be stored in the refrigerator?
- Top shelf in sealed container
- In the vegetable crisper
- Above ready-to-eat foods
- On the bottom shelf to avoid cross-contamination (Correct answer)
Correct answer: On the bottom shelf to avoid cross-contamination
Raw meat should be stored on the lowest shelf to prevent juices from contaminating other foods.
CCA Food Safety & Sanitation 1
What is the recommended minimum internal temperature for cooked poultry?