CAB CAB Artisan Baker Food Safety & Sanitation 2

Question 1

What is the correct sequence of steps for proper handwashing?

Accepted Answer

Wet hands, apply soap, scrub 20 seconds, rinse, dry

Answer

Apply soap, scrub, wet hands, rinse, dry

Answer

Soap, rinse, scrub, dry, sanitize

Answer

Rinse, soap, scrub 10 seconds, rinse, dry

Question 2

What maximum temperature must a commercial bakery refrigerator maintain to keep perishable products safe?

Accepted Answer

40°F (4°C)

Answer

32°F (0°C)

Answer

45°F (7°C)

Answer

50°F (10°C)

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?

Accepted Answer

2 hours

Answer

1 hour

Answer

4 hours

Answer

6 hours

Question 4

What concentration of chlorine bleach solution is appropriate for sanitizing food-contact surfaces in a bakery?

Accepted Answer

50–100 ppm

Answer

5–10 ppm

Answer

200–300 ppm

Answer

500+ ppm

Question 5

What does 'FIFO' stand for in bakery food storage management?

Accepted Answer

First In, First Out

Answer

Food Inspection and Facility Organization

Answer

Frequent Inventory for Food Order

Answer

Fresh Items First Only

Question 6

Which of the following is one of the FDA's 'Big 9' major food allergens that bakeries must manage carefully?

Accepted Answer

Tree nuts

Answer

Corn

Answer

Tomatoes

Answer

Oats

Question 7

What is the primary purpose of a Safety Data Sheet (SDS) in a bakery setting?

Accepted Answer

Provide information about hazardous chemical properties and safe handling procedures

Answer

Track daily employee work hours and productivity

Answer

Record daily production volumes and ingredient usage

Answer

Document customer special orders and allergen requests