CAB CAB Artisan Baker Food Safety & Sanitation

Question 1

What is the temperature 'danger zone' in which bacteria multiply most rapidly in food?

Accepted Answer

40°F to 140°F (4°C to 60°C)

Answer

32°F to 100°F (0°C to 38°C)

Answer

50°F to 160°F (10°C to 71°C)

Answer

60°F to 165°F (16°C to 74°C)

Question 2

What does the acronym HACCP stand for?

Accepted Answer

Hazard Analysis Critical Control Points

Answer

Health and Cleanliness Control Procedures

Answer

Hygiene Assessment and Contamination Control Plan

Answer

Hazardous Agent Control and Compliance Protocol

Question 3

How long should food handlers scrub their hands with soap during proper handwashing?

Accepted Answer

At least 20 seconds

Answer

At least 5 seconds

Answer

At least 10 seconds

Answer

At least 45 seconds

Question 4

What is cross-contamination in a bakery environment?

Accepted Answer

The transfer of harmful bacteria or allergens from one food, surface, or utensil to another

Answer

Mixing different types of flour in the same container

Answer

Using the same oven for both sweet and savory products

Answer

Combining raw and pre-proofed doughs in a single batch

Question 5

Which pathogen is most commonly associated with raw eggs and poses a significant risk in baked goods?

Accepted Answer

Salmonella enteritidis

Answer

Listeria monocytogenes

Answer

E. coli O157:H7

Answer

Clostridium botulinum

Question 6

What minimum internal temperature must egg-containing custard fillings and creams reach to be considered safe?

Accepted Answer

160°F (71°C)

Answer

140°F (60°C)

Answer

150°F (66°C)

Answer

170°F (77°C)

Question 7

How frequently must food-contact equipment be cleaned and sanitized during continuous use?

Accepted Answer

At least every 4 hours

Answer

Once per week

Answer

At the end of each workday only

Answer

Once per shift regardless of volume