CAB Quality Assurance & Compliance 2

Question 1

Which HACCP principle involves establishing critical limits for each critical control point?

Accepted Answer

Principle 3

Answer

Principle 3 of HACCP requires establishing critical limits—measurable values that separate acceptable from unacceptable conditions at each CCP.

Question 2

An artisan baker notices a batch of bread has an internal temperature of 185°F after baking. What should the baker do?

Accepted Answer

Return the batch to the oven

Answer

Bread should reach an internal temperature of at least 190–210°F; 185°F indicates underbaking, so returning it to the oven is the correct corrective action.

Question 3

What does 'shelf-life testing' primarily help a bakery determine?

Accepted Answer

How long a product remains safe and acceptable for consumption

Answer

Shelf-life testing evaluates how long baked goods remain safe, fresh, and meet quality standards before becoming unacceptable.

Question 4

A customer reports an allergic reaction after purchasing a 'nut-free' loaf. What is the MOST likely root cause?

Accepted Answer

Cross-contact with allergens during production

Answer

Cross-contact occurs when an allergen unintentionally transfers to a product during shared equipment use or improper handling, causing allergic reactions.

Question 5

Which of the following is a physical hazard that quality control inspectors must monitor in artisan bread production?

Accepted Answer

Metal fragments from equipment

Answer

Metal fragments from worn or damaged equipment are a physical hazard that can contaminate bread and cause injury to consumers.

(CAB) Certified Artisan Baker Practice Test

(CAB) Certified Artisan Baker Practice Test

CAB Quality Assurance & Compliance 2