CAB Risk Management & Mitigation 3

Question 1

A customer reports an allergic reaction after purchasing gluten-free bread from your bakery. What is the FIRST action you should take?

Accepted Answer

Pull the product from sale, preserve batch records, and report internally

Answer

Removing the product from sale and preserving records protects consumers and provides the documentation needed for an investigation and potential recall.

Question 2

Which document should a bakery maintain to demonstrate supplier risk management for key ingredients?

Accepted Answer

Approved supplier list with certificates of analysis

Answer

An approved supplier list paired with certificates of analysis verifies that ingredients meet safety and quality specifications before they enter production.

Question 3

What is the most effective way to mitigate the risk of Staphylococcus aureus contamination in hand-shaped breads?

Accepted Answer

Enforcing strict hand hygiene and excluding ill employees from production

Answer

S. aureus is primarily transferred by human handlers, so rigorous hand hygiene and sick-employee exclusion policies are the most direct mitigation.

Question 4

A bakery operates in a flood-prone area. Which business continuity measure is MOST critical?

Accepted Answer

Developing a documented flood response plan with off-site data backup and alternative supplier contacts

Answer

A documented continuity plan with off-site backups and alternate supplier contacts enables faster recovery than insurance or reactive measures alone.

Question 5

When receiving butter, the internal temperature reads 58°F. What is the correct risk response?

Accepted Answer

Reject the delivery as it exceeded the safe cold chain temperature of 41°F

Answer

Butter received above 41°F has broken the cold chain and should be rejected, regardless of sensory appearance, to prevent pathogen growth risk.

(CAB) Certified Artisan Baker Practice Test

(CAB) Certified Artisan Baker Practice Test

CAB Risk Management & Mitigation 3