ACBN Quality Control & Assurance 4

Question 1

The 'first-in, first-out' (FIFO) inventory method is used in food operations primarily to:

Accepted Answer

Ensure older stock is used before newer stock to minimize waste and spoilage

Answer

FIFO ensures that older products are used before newer ones, reducing the risk of spoilage and maintaining food quality and safety.

Question 2

Which of the following is a key indicator of a well-functioning food safety management system?

Accepted Answer

Regular internal audits with documented corrective actions

Answer

Regular internal audits with documented corrective actions demonstrate a proactive, continuous improvement approach essential to an effective food safety management system.

Question 3

A nutritionist evaluating a long-term care facility finds that thickened liquids are not being prepared consistently. The BEST quality improvement approach is to:

Accepted Answer

Develop a standardized recipe with specific powder-to-liquid ratios and train all staff

Answer

Standardized recipes with clear ratios and staff training ensure consistent preparation of therapeutic diets, reducing the risk of aspiration and other complications.

Question 4

The 'danger zone' for bacterial growth in food refers to temperatures between:

Accepted Answer

41°F and 135°F

Answer

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.

Question 5

A food facility's HACCP plan must be reassessed when:

Accepted Answer

There is a change in ingredients, suppliers, equipment, or processes

Answer

Any change in ingredients, processing steps, equipment, or suppliers may introduce new hazards or alter existing ones, requiring reassessment of the HACCP plan.

ACBN - Nutritionist Exam Practice Test

ACBN - Nutritionist Exam Practice Test

ACBN Quality Control & Assurance 4