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

The first stage of two-stage cooling requires reducing food temperature from 135 degrees F to 70 degrees F within 2 hours, then from 70 degrees F to 41 degrees F within the remaining 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

Integrated Pest Management (IPM) is the recommended approach, combining prevention (exclusion, sanitation, habitat elimination) with targeted chemical treatment only when necessary.

Question 3

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

Accepted Answer

165 degrees F (74 degrees C)

Answer

Food that has been cooked, cooled, and is being reheated for hot holding must reach 165 degrees F (74 degrees C) for 15 seconds within 2 hours.

Question 4

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

Accepted Answer

Temperature monitoring logs and corrective action records

Answer

HACCP Principle 7 (Record-keeping) requires maintaining documentation of all CCP monitoring activities, corrective actions taken, and verification activities.

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

Using dedicated cutting boards, utensils, and preparation areas for raw proteins versus ready-to-eat foods is the most effective method to prevent cross-contamination.

Certified Dietary Manager Test Practice Test

Certified Dietary Manager Test Practice Test

CDM Food Safety and HACCP 3