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

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?

Accepted Answer

40°F (4°C)

Answer

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?

Accepted Answer

2 hours

Answer

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?

Accepted Answer

50–100 ppm

Answer

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?

Accepted Answer

First In, First Out

Answer

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.

(CAB) Certified Artisan Baker Practice Test

(CAB) Certified Artisan Baker Practice Test

CAB CAB Artisan Baker Food Safety & Sanitation 2