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
Which of the following is the MOST reliable method for verifying that a dishwasher is sanitizing effectively?
Answer: Using test strips or thermometers to confirm proper sanitizer concentration or water temperature
Test strips verify chemical sanitizer concentration, and thermometers confirm high-temperature sanitization, providing objective evidence of effective sanitizing.
A clinical nutritionist notices that a hospital's enteral formula preparation room lacks a dedicated handwashing sink. This is a violation of:
Answer: Prerequisite programs related to facility design and hygiene
Adequate handwashing facilities are a fundamental prerequisite program requirement, and their absence represents a structural deficiency in the facility's food safety foundation.
When a food product is voluntarily recalled, the company must notify:
Answer: The FDA and take steps to remove the product from commerce
For FDA-regulated foods, companies conducting voluntary recalls must notify the FDA and take appropriate actions to remove the product from commerce to protect public health.
The purpose of a corrective action log in a HACCP system is to:
Answer: Document deviations from critical limits and the actions taken to address them
Corrective action logs document what went wrong, why, the corrective steps taken, and how recurrence will be prevented, providing an essential record for HACCP compliance.
A nutritionist recommending quality metrics for a school food program should prioritize which of the following as a key performance indicator (KPI)?
Answer: Meal participation rate and nutrient analysis compliance with USDA standards
Meal participation rate and nutrient compliance with USDA standards directly measure whether the program is achieving its core mission of providing nutritious meals to students.
Which pest control practice is MOST critical in preventing food contamination in a food service operation?
Answer: Sealing all gaps and cracks in walls, floors, and ceilings to prevent pest entry
Exclusion—sealing entry points—is the most effective pest control strategy because it prevents pests from entering the facility in the first place.
Under the FDA Food Safety Modernization Act (FSMA), 'preventive controls' for human food must address which categories of hazards?
Answer: Biological, chemical, physical, and radiological hazards, as well as allergens
FSMA's Preventive Controls for Human Food rule requires facilities to address biological, chemical (including radiological), physical hazards, and allergens in their food safety plans.