CAB CAB Artisan Baker Food Safety & Sanitation 2 — Questions and Answers
Question 1: What is the correct sequence of steps for proper handwashing?
- Apply soap, scrub, wet hands, rinse, dry
- Wet hands, apply soap, scrub 20 seconds, rinse, dry (Correct answer)
- Soap, rinse, scrub, dry, sanitize
- Rinse, soap, scrub 10 seconds, rinse, dry
Correct answer: Wet hands, apply soap, scrub 20 seconds, rinse, dry
Proper handwashing requires wetting hands first, then applying soap, scrubbing for 20 seconds, rinsing thoroughly, and drying with a clean towel.
Question 2: What maximum temperature must a commercial bakery refrigerator maintain to keep perishable products safe?
- 32°F (0°C)
- 40°F (4°C) (Correct answer)
- 45°F (7°C)
- 50°F (10°C)
Correct answer: 40°F (4°C)
Refrigerators must be maintained at or below 40°F (4°C) to keep food out of the danger zone and significantly slow bacterial multiplication.
Question 3: According to the FDA Food Code, perishable foods should not remain in the temperature danger zone for more than how many hours total?
- 1 hour
- 2 hours (Correct answer)
- 4 hours
- 6 hours
Correct answer: 2 hours
Perishable foods must not remain in the 40°F–140°F danger zone for more than 2 cumulative hours, after which they should be discarded or rapidly heated.
Question 4: What concentration of chlorine bleach solution is appropriate for sanitizing food-contact surfaces in a bakery?
- 5–10 ppm
- 50–100 ppm (Correct answer)
- 200–300 ppm
- 500+ ppm
Correct answer: 50–100 ppm
The FDA recommends a 50–100 ppm chlorine bleach solution for sanitizing food-contact surfaces—effective against pathogens while safe for use around food.
Question 5: What does 'FIFO' stand for in bakery food storage management?
- Food Inspection and Facility Organization
- First In, First Out (Correct answer)
- Frequent Inventory for Food Order
- Fresh Items First Only
Correct answer: First In, First Out
FIFO (First In, First Out) is the practice of using older stock before newer stock to reduce waste and prevent use of expired or deteriorated ingredients.
Question 6: Which of the following is one of the FDA's 'Big 9' major food allergens that bakeries must manage carefully?
- Corn
- Tomatoes
- Oats
- Tree nuts (Correct answer)
Correct answer: Tree nuts
Tree nuts are among the FDA's 'Big 9' major food allergens, which include milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, and sesame.
Question 7: What is the primary purpose of a Safety Data Sheet (SDS) in a bakery setting?
- Track daily employee work hours and productivity
- Provide information about hazardous chemical properties and safe handling procedures (Correct answer)
- Record daily production volumes and ingredient usage
- Document customer special orders and allergen requests
Correct answer: Provide information about hazardous chemical properties and safe handling procedures
SDS documents provide essential information about chemical hazards, safe handling, storage requirements, and emergency response procedures for all chemicals used in the workplace.
CAB CAB Artisan Baker Food Safety & Sanitation 2
What is the correct sequence of steps for proper handwashing?