Cruise Ship Cruise Ship Food and Beverage Operations

Question 1

According to US FDA Food Code standards adopted by cruise ships, what is the minimum safe internal temperature for cooked poultry?

Accepted Answer

165°F (74°C)

Answer

145°F (63°C)

Answer

155°F (68°C)

Answer

175°F (79°C)

Question 2

What is the 'temperature danger zone' for food storage on a cruise ship?

Accepted Answer

41°F to 135°F (5°C to 57°C)

Answer

20°F to 60°F (-7°C to 16°C)

Answer

32°F to 100°F (0°C to 38°C)

Answer

50°F to 145°F (10°C to 63°C)

Question 3

How frequently must hot buffet food items on a cruise ship be replaced or checked for temperature compliance?

Accepted Answer

Every 4 hours

Answer

Every 30 minutes

Answer

Every 2 hours

Answer

Every 6 hours

Question 4

Which federal agency conducts the Vessel Sanitation Program (VSP) inspections on cruise ships calling at US ports?

Accepted Answer

CDC (Centers for Disease Control and Prevention)

Answer

FDA (Food and Drug Administration)

Answer

USDA (US Department of Agriculture)

Answer

OSHA (Occupational Safety and Health Administration)

Question 5

In the HACCP system used in cruise ship galleys, what does 'CCP' stand for?

Accepted Answer

Critical Control Point

Answer

Crew Compliance Protocol

Answer

Certified Culinary Practice

Answer

Cold Chain Preservation

Question 6

How should raw meat be stored relative to ready-to-eat foods in a cruise ship walk-in refrigerator?

Accepted Answer

Below ready-to-eat foods to prevent drip contamination

Answer

On the top shelf to keep it coldest

Answer

On the same shelf if separated by at least 6 inches

Answer

In a separate refrigerator unit at all times

Question 7

What is the minimum recommended duration for handwashing in a cruise ship food preparation area?

Accepted Answer

20 seconds

Answer

10 seconds

Answer

30 seconds

Answer

45 seconds