CAB Risk Management & Mitigation 2

Question 1

Which HACCP principle involves establishing procedures to verify that the system is working correctly?

Accepted Answer

Verification procedures

Answer

Verification is HACCP Principle 6, confirming that the plan is effective through testing, audits, and review of records.

Question 2

A baker notices flour bags from a new supplier have an unusual odor. What is the FIRST risk mitigation step?

Accepted Answer

Quarantine the lot and notify the supplier

Answer

Quarantining suspect ingredients and notifying the supplier prevents contaminated product from entering production and triggers supplier corrective action.

Question 3

What is the primary purpose of maintaining allergen separation logs in a bakery?

Accepted Answer

To provide documentation of allergen control for regulatory compliance and liability

Answer

Allergen separation logs create a documented trail proving that control measures were followed, which is critical for regulatory compliance and defending against liability claims.

Question 4

During a bake, a proofer thermostat malfunctions and dough over-proofs by 45 minutes. What is the best risk mitigation response?

Accepted Answer

Evaluate the dough quality and document the deviation before deciding to bake or discard

Answer

Evaluating the deviation and documenting it allows an informed quality decision while creating a record that supports process improvement.

Question 5

Which type of hazard does a metal shard from a broken dough hook represent?

Accepted Answer

Physical hazard

Answer

A metal fragment is a physical hazard — a foreign object that can cause injury when present in food.

(CAB) Certified Artisan Baker Practice Test

(CAB) Certified Artisan Baker Practice Test

CAB Risk Management & Mitigation 2