CAB Quality Assurance & Compliance 4

Question 1

What is the maximum time food-contact surfaces in a bakery should remain soiled before cleaning during production?

Accepted Answer

Every 4 hours during continuous use, or as needed when contaminated

Answer

FDA guidelines recommend cleaning and sanitizing food-contact surfaces at least every 4 hours during continuous use, and immediately when contaminated.

Question 2

A bakery uses a third-party supplier for butter. What quality assurance step should the bakery take upon each delivery?

Accepted Answer

Inspect for proper temperature, packaging integrity, and documentation

Answer

Incoming ingredient inspections should verify temperature compliance, packaging integrity, and supplier documentation to ensure ingredient safety and quality.

Question 3

Which federal agency enforces food labeling requirements for most artisan bakery products sold commercially in the US?

Accepted Answer

FDA (Food and Drug Administration)

Answer

The FDA regulates labeling for most bakery products, requiring accurate ingredient lists, allergen declarations, net weight, and nutrition facts.

Question 4

When calibrating a baking thermometer, a baker places it in ice water and reads 34°F. What should the baker do?

Accepted Answer

Adjust the thermometer to read 32°F or replace it if non-adjustable

Answer

A properly calibrated thermometer should read 32°F in ice water; a 2°F deviation requires adjustment or replacement to ensure accurate temperature monitoring.

Question 5

Which condition most directly indicates a pest infestation risk in a bakery storage area?

Accepted Answer

Gnaw marks on packaging and rodent droppings near flour bins

Answer

Gnaw marks and rodent droppings are direct physical evidence of pest presence and require immediate corrective action and professional pest control.

(CAB) Certified Artisan Baker Practice Test

(CAB) Certified Artisan Baker Practice Test

CAB Quality Assurance & Compliance 4