CHS Food Safety & Compliance

Question 1

What is the temperature danger zone for food safety?

Accepted Answer

41°F to 135°F (5°C to 57°C)

Answer

32°F to 100°F

Answer

50°F to 150°F

Answer

0°F to 200°F

Question 2

What is FIFO and why is it important in food storage?

Accepted Answer

First In, First Out: using older inventory before newer stock to prevent spoilage and waste

Answer

A type of restaurant ordering system

Answer

A food preparation technique

Answer

A financial accounting method only

Question 3

What are the 'Big 8' food allergens that hospitality staff must know?

Accepted Answer

Milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybeans

Answer

Only peanuts and shellfish

Answer

Only gluten and dairy

Answer

There are no mandatory allergen requirements

Question 4

What is cross-contamination and how can a supervisor prevent it?

Accepted Answer

Transfer of harmful organisms from one surface or food to another, prevented through proper food handling, separate cutting boards, and handwashing

Answer

Only occurs between raw meat and vegetables

Answer

Cannot be prevented in a commercial kitchen

Answer

Is only a concern in home kitchens

Question 5

What are the critical limits for cooking poultry to safe temperatures?

Accepted Answer

165°F (74°C) internal temperature for at least 15 seconds

Answer

145°F for 30 seconds

Answer

155°F for 15 seconds

Answer

120°F for 1 minute

Question 6

What is a food safety management system like HACCP?

Accepted Answer

Hazard Analysis and Critical Control Points: a systematic approach to identifying and preventing food safety hazards

Answer

A recipe management software

Answer

A food cost control system

Answer

A kitchen design standard