Quality Control & Assurance Flashcards
7 cards from real ACBN practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Quality Control & Assurance flashcards as text
The 'first-in, first-out' (FIFO) inventory method is used in food operations primarily to:
Answer: Ensure older stock is used before newer stock to minimize waste and spoilage
FIFO ensures that older products are used before newer ones, reducing the risk of spoilage and maintaining food quality and safety.
Which of the following is a key indicator of a well-functioning food safety management system?
Answer: Regular internal audits with documented corrective actions
Regular internal audits with documented corrective actions demonstrate a proactive, continuous improvement approach essential to an effective food safety management system.
A nutritionist evaluating a long-term care facility finds that thickened liquids are not being prepared consistently. The BEST quality improvement approach is to:
Answer: Develop a standardized recipe with specific powder-to-liquid ratios and train all staff
Standardized recipes with clear ratios and staff training ensure consistent preparation of therapeutic diets, reducing the risk of aspiration and other complications.
The 'danger zone' for bacterial growth in food refers to temperatures between:
Answer: 41°F and 135°F
The temperature danger zone (41°F–135°F) is the range in which pathogenic bacteria multiply most rapidly, potentially reaching dangerous levels within two hours.
A food facility's HACCP plan must be reassessed when:
Answer: There is a change in ingredients, suppliers, equipment, or processes
Any change in ingredients, processing steps, equipment, or suppliers may introduce new hazards or alter existing ones, requiring reassessment of the HACCP plan.
In the context of food labeling quality control, the 'Nutrition Facts' panel on packaged food in the US is regulated by:
Answer: FDA under the Nutrition Labeling and Education Act
The FDA regulates the Nutrition Facts panel on packaged foods under the Nutrition Labeling and Education Act (NLEA) of 1990 and subsequent updates.
Which of the following scenarios represents an allergen cross-contact risk in a food facility?
Answer: Preparing a peanut-free cookie on the same surface used for peanut butter cookies without cleaning
Allergen cross-contact occurs when an allergen is inadvertently transferred to a food that does not contain it, which can occur through shared surfaces, equipment, or utensils.