1. C
Raw poultry must be received at an internal temperature of 41°F or below. At 47°F, the chicken has exceeded the safe receiving temperature and is in the temperature danger zone, requiring rejection to prevent potential bacterial growth and foodborne illness.

2. B
Clostridium botulinum produces toxins in anaerobic (oxygen-free) environments such as improperly canned foods. Swollen or bulging cans indicate gas production from bacterial activity, and botulism toxin is one of the most lethal naturally occurring substances.

3. B
Ground beef and other ground meats must be cooked to a minimum internal temperature of 155°F for 17 seconds. The grinding process can introduce surface bacteria throughout the meat, requiring higher temperatures than whole muscle cuts.

4. B
Hepatitis A is one of the “Big 5” foodborne illnesses that requires complete exclusion from the food establishment. The employee cannot return until cleared by a healthcare provider and the regulatory authority due to the highly contagious nature of the virus.

5. C
HACCP Principle 3 requires establishing critical limits, which are the maximum or minimum values (such as temperature, time, pH, or water activity) that must be met at each critical control point to prevent, eliminate, or reduce food safety hazards.

6. C
Chlorine sanitizer solutions for immersion sanitizing of food contact surfaces must be maintained at 100-200 ppm concentration. Concentrations below this range may not effectively kill pathogens, while higher concentrations can corrode equipment and leave residues.

7. B
When a customer reports a food allergy, the server must communicate this information to kitchen staff and verify all ingredients in the requested dish. Cross-contact with allergens can occur during preparation, and even trace amounts can cause severe reactions.

8. C
Whole uncut cantaloupe is not a TCS food because its intact rind protects the interior. However, once cut, melon becomes a TCS food due to its high water activity, neutral pH, and exposed flesh that supports bacterial growth.

9. A
HACCP Principle 1 is conducting a hazard analysis, which involves identifying potential biological, chemical, and physical hazards that could occur at each step of the food flow from receiving through service.

10. B
TCS foods can remain in the temperature danger zone (41°F-135°F) for a maximum cumulative time of 4 hours before they must be discarded. After 4 hours, pathogenic bacteria may have multiplied to dangerous levels.

11. B
An infected cut on a food handler’s hand requires triple protection: a bandage to cover the wound, a finger cot for additional protection, and a single-use glove to prevent contamination. This allows the employee to continue handling food safely.

12. C
Bacillus cereus forms heat-resistant spores that can survive normal cooking temperatures. These spores can germinate when food is improperly cooled or held at improper temperatures, particularly in starchy foods like rice and pasta.

13. B
The two-stage cooling method requires food to be cooled from 135°F to 70°F within the first 2 hours, then from 70°F to 41°F within an additional 4 hours (total 6 hours). The first stage is critical because bacteria multiply most rapidly at higher temperatures.

14. C
Yellow cutting boards are typically designated for raw poultry in color-coding systems. Red is for raw meat, blue for raw seafood, green for produce, white for dairy/bread, and brown for cooked meats. This prevents cross-contamination.

15. B
Raw seed sprouts are prohibited in establishments serving highly susceptible populations (HSP) such as hospitals, nursing homes, and preschools because sprouts are grown in warm, moist conditions ideal for bacterial growth and cannot be washed effectively.

16. B
First In, First Out (FIFO) is an inventory rotation method that ensures older products are used before newer ones, reducing spoilage, waste, and the risk of serving expired or deteriorated food products.

17. B
The United States Department of Agriculture (USDA) through its Food Safety and Inspection Service (FSIS) is responsible for inspecting meat, poultry, and egg products. The FDA regulates most other foods including seafood, produce, and dairy.

18. C
Whole poultry must be cooked to a minimum internal temperature of 165°F for 15 seconds. This temperature is required to destroy Salmonella and other pathogens commonly found in poultry products.

19. C
Metal shavings from a worn can opener represent a physical hazard – a foreign object that can cause injury when consumed. Physical hazards include glass, metal, plastic, bone fragments, and other tangible foreign materials.

20. C
Vomiting is a symptom that requires immediate exclusion from the food establishment because it indicates potential infection with highly contagious pathogens like norovirus. The employee must be excluded until symptom-free for at least 24 hours.

21. B
Frozen fish should be received at 0°F or below. If the product temperature is 10°F or above, it indicates the product may have been partially thawed, potentially allowing bacterial growth, and should be rejected.

22. C
Thawing food at room temperature is never acceptable because the outer portions of the food will enter the temperature danger zone while the interior remains frozen, allowing bacteria to multiply on the surface.

23. D
Heat-sanitizing dishwashing machines must reach a minimum final rinse temperature of 180°F to effectively kill pathogens on dishes, utensils, and equipment. Some local codes may require even higher temperatures.

24. B
Anisakiasis is caused by parasitic roundworms found in raw or undercooked seafood, particularly fish such as salmon, herring, and cod. Proper freezing or cooking to appropriate temperatures kills these parasites.

25. B
Sesame was added as the 9th major food allergen under FASTER Act of 2021, joining the original “Big 8”: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybeans. These allergens must be declared on food labels.

26. C
Proper handwashing requires scrubbing with soap for a minimum of 20 seconds, followed by rinsing under clean running water and drying with a single-use towel or air dryer. This duration is necessary to remove transient microorganisms.

27. B
The FDA Food Code defines the temperature danger zone as 41°F to 135°F. Within this range, pathogenic bacteria can grow rapidly, doubling in number in as little as 20 minutes under ideal conditions.

28. B
An acidic environment with pH below 4.6 inhibits the growth of most pathogenic bacteria. FAT TOM (Food, Acidity, Time, Temperature, Oxygen, Moisture) identifies conditions supporting bacterial growth; low pH is not favorable for pathogens.

29. B
A sewage backup represents an imminent health hazard requiring immediate cessation of operations and notification of the regulatory authority. The contamination risk is severe, and professional remediation is required before resuming operations.

30. B
Salmonella enteritidis is the pathogen most commonly associated with raw or undercooked eggs. The bacteria can be present inside intact eggs due to infection of the hen’s ovaries, making proper cooking essential.

31. B
Proper refrigerator storage order from top to bottom is: ready-to-eat foods, then seafood, then whole meat cuts, then ground meat, and finally poultry at the bottom. This order is based on minimum required cooking temperatures, preventing cross-contamination from drips.

32. D
The ALERT system stands for: Assure (products from safe sources), Look (monitor security), Employees (know who is in facility), Reports (keep records), and Threat (identify what to do in emergency). Assessing employee performance is not a component.

33. C
A sore throat with fever requires restriction (not exclusion) from the food establishment. The employee can work in non-food handling areas. Jaundice, vomiting, and diarrhea are symptoms requiring complete exclusion.

34. B
Shell eggs that will be served immediately (such as sunny-side up or over easy) must be cooked to a minimum internal temperature of 145°F for 15 seconds. Eggs held for service require cooking to 155°F.

35. B
A bimetallic stemmed thermometer (probe thermometer) is most appropriate for measuring internal temperatures of thick foods like roasts. Infrared thermometers only measure surface temperatures and cannot assess internal doneness.