CDM Food Safety and HACCP 2

Question 1

Which of the seven HACCP principles involves establishing procedures to verify that the HACCP system is working correctly?

Accepted Answer

Principle 6: Verification procedures

Answer

Principle 6 (Verification) establishes activities to confirm that the HACCP plan is being followed and is effective in controlling identified hazards.

Question 2

At what minimum internal temperature must poultry be cooked to ensure food safety?

Accepted Answer

165 degrees F (74 degrees C)

Answer

Poultry (chicken, turkey, duck) must reach a minimum internal temperature of 165 degrees F (74 degrees C) for at least 15 seconds to destroy Salmonella and other pathogens.

Question 3

Which type of food safety hazard includes glass fragments, metal shavings, and bone chips?

Accepted Answer

Physical hazard

Answer

Physical hazards are foreign objects that can cause injury or choking, including glass, metal, bone fragments, plastic pieces, and other tangible contaminants.

Question 4

What is the temperature danger zone for potentially hazardous foods?

Accepted Answer

41 degrees F to 135 degrees F

Answer

The temperature danger zone, per the FDA Food Code, is 41 degrees F to 135 degrees F (5 degrees C to 57 degrees C), where bacteria can grow rapidly in potentially hazardous foods.

Question 5

Which cleaning method is MOST appropriate for food contact surfaces after washing and rinsing?

Accepted Answer

Sanitizing with approved chemical solution or hot water

Answer

After washing and rinsing, food contact surfaces must be sanitized using either an approved chemical sanitizer or hot water immersion at 171 degrees F (77 degrees C) for 30 seconds.

Certified Dietary Manager Test Practice Test

Certified Dietary Manager Test Practice Test

CDM Food Safety and HACCP 2