CDM Food Safety and HACCP 3

Question 1

During a two-stage cooling process, food must be cooled from 135 degrees F to 70 degrees F within what time frame?

Accepted Answer

2 hours

Answer

1 hour

Answer

3 hours

Answer

4 hours

Question 2

Which pest control approach does HACCP-based food safety management recommend as the primary strategy?

Accepted Answer

Integrated Pest Management (IPM)

Answer

Regular pesticide application on a fixed schedule

Answer

Ultrasonic pest deterrent devices

Answer

Employee-applied insecticide sprays

Question 3

What is the minimum internal temperature required when reheating food for hot holding?

Accepted Answer

165 degrees F (74 degrees C)

Answer

135 degrees F (57 degrees C)

Answer

145 degrees F (63 degrees C)

Answer

155 degrees F (68 degrees C)

Question 4

Which document must be maintained as part of HACCP Principle 7?

Accepted Answer

Temperature monitoring logs and corrective action records

Answer

Employee vacation schedules

Answer

Vendor marketing materials

Answer

Equipment purchase receipts

Question 5

Cross-contamination between raw chicken and ready-to-eat salad can BEST be prevented by which practice?

Accepted Answer

Using separate cutting boards, utensils, and preparation areas

Answer

Cooking the salad after preparation

Answer

Washing the raw chicken before handling the salad

Answer

Storing both items at the same temperature

Question 6

A critical control point (CCP) is defined as a step in the process where control can be applied to do what?

Accepted Answer

Prevent, eliminate, or reduce a food safety hazard to an acceptable level

Answer

Improve food appearance

Answer

Increase production efficiency

Answer

Reduce labor costs