CCC Food Safety & Sanitation Regulations 1 — Questions and Answers
Question 1: What is the minimum internal cooking temperature for poultry?
- 135°F (57°C)
- 145°F (63°C)
- 155°F (68°C)
- 165°F (74°C) (Correct answer)
Correct answer: 165°F (74°C)
Poultry must be cooked to an internal temperature of 165°F (74°C) to ensure harmful bacteria such as Salmonella are eliminated.
Question 2: Which of the following is a proper method for thawing frozen meat?
- Leaving it on the counter overnight
- Placing it in the refrigerator (Correct answer)
- Soaking it in hot water
- Placing it under direct sunlight
Correct answer: Placing it in the refrigerator
Thawing frozen meat in the refrigerator prevents bacterial growth and keeps food at a safe temperature.
Question 3: What is the purpose of HACCP in food safety?
- To increase food cost
- To identify and control food safety hazards (Correct answer)
- To speed up cooking processes
- To eliminate the need for inspections
Correct answer: To identify and control food safety hazards
HACCP (Hazard Analysis and Critical Control Points) is a food safety management system that identifies and controls potential hazards in food production.
Question 4: Which type of contamination occurs when cleaning chemicals come into contact with food?
- Biological contamination
- Chemical contamination (Correct answer)
- Physical contamination
- Cross-contamination
Correct answer: Chemical contamination
Chemical contamination happens when substances such as cleaning agents, pesticides, or toxic metals contaminate food products.
Question 5: What is the correct way to store raw meat in a refrigerator?
- On the top shelf above vegetables
- On the lowest shelf below other foods (Correct answer)
- Next to ready-to-eat foods
- On a counter for easy access
Correct answer: On the lowest shelf below other foods
Raw meat should be stored on the lowest shelf of the refrigerator to prevent its juices from dripping onto other foods and causing cross-contamination.
Question 6: What is the recommended time for proper handwashing in a food service setting?
- 5 seconds
- 10 seconds
- 20 seconds (Correct answer)
- 30 seconds
Correct answer: 20 seconds
The CDC recommends washing hands for at least 20 seconds with soap and warm water to effectively remove dirt and bacteria.
CCC Food Safety & Sanitation Regulations 1
What is the minimum internal cooking temperature for poultry?