CAB Quality Assurance & Compliance 3

Question 1

Which sanitation method is MOST effective for eliminating biofilm from bakery equipment surfaces?

Accepted Answer

Scrubbing with an appropriate detergent followed by an approved sanitizer

Answer

Biofilm requires mechanical scrubbing with detergent to disrupt the matrix, followed by an approved sanitizer to eliminate remaining microorganisms.

Question 2

What does a 'first in, first out' (FIFO) inventory system help prevent in a bakery?

Accepted Answer

Spoilage due to using older ingredients after newer ones

Answer

FIFO ensures older stock is used before newer arrivals, reducing the risk of spoilage and ingredient quality degradation.

Question 3

A baker discovers visible mold on a tray of cooling rolls in the production area. What is the immediate correct action?

Accepted Answer

Discard all rolls from the affected batch and sanitize the area

Answer

Mold can spread invisible spores throughout a batch, so all affected product must be discarded and the area sanitized to prevent further contamination.

Question 4

Which documentation is typically required as part of a HACCP verification record?

Accepted Answer

Calibration logs for thermometers and scales

Answer

Calibration logs verify that monitoring equipment like thermometers and scales are accurate, which is essential for HACCP verification activities.

Question 5

A state health inspector finds that a bakery's hand-washing sink lacks soap and paper towels. This is an example of:

Accepted Answer

A sanitation violation that must be corrected

Answer

Lack of soap and paper towels at a hand-washing sink is a sanitation violation because it prevents proper hand hygiene and increases contamination risk.

(CAB) Certified Artisan Baker Practice Test

(CAB) Certified Artisan Baker Practice Test

CAB Quality Assurance & Compliance 3