CDM Quality Control & Food Safety Standards 2 — Questions and Answers
Question 1: At what minimum internal temperature must frying oil be maintained to effectively kill common foodborne pathogens in doughnuts?
- 250°F (121°C)
- 325°F (163°C)
- 375°F (191°C) (Correct answer)
- 425°F (218°C)
Correct answer: 375°F (191°C)
Doughnuts are typically fried at 375°F (191°C), which is sufficient to destroy pathogens and achieve proper doneness.
Question 2: Which HACCP principle involves establishing the maximum and minimum limits that must be met to prevent, eliminate, or reduce a hazard?
- Hazard analysis
- Corrective actions
- Critical limits (Correct answer)
- Verification procedures
Correct answer: Critical limits
Critical limits define the boundaries within which a critical control point must operate to ensure food safety.
Question 3: A doughnut batch shows uneven browning with pale patches on one side. The MOST likely cause is:
- Overproofing of dough
- Uneven oil temperature across the fryer (Correct answer)
- Too much sugar in the formula
- Insufficient dough hydration
Correct answer: Uneven oil temperature across the fryer
Uneven oil temperature, often from a failing heating element or poor circulation, causes inconsistent browning.
Question 4: Which federal agency sets the food safety standards that US commercial bakeries, including doughnut shops, must follow?
- USDA Food Safety and Inspection Service
- FDA (Food and Drug Administration) (Correct answer)
- CDC Division of Foodborne Diseases
- OSHA Food Processing Division
Correct answer: FDA (Food and Drug Administration)
The FDA regulates bakery products under the Food Safety Modernization Act (FSMA) and 21 CFR standards.
Question 5: When checking doughnut glaze consistency, a refractometer is used to measure:
- Fat content percentage
- Brix (sugar concentration) (Correct answer)
- pH acidity level
- Water activity (aw)
Correct answer: Brix (sugar concentration)
A refractometer measures Brix, which indicates sugar concentration in glazes and icings, ensuring consistent sweetness and texture.
Question 6: Cross-contamination in a doughnut shop is BEST prevented by:
- Using the same cutting boards for all ingredients
- Storing allergens on the top shelf above other ingredients
- Color-coding utensils and surfaces by food type or allergen (Correct answer)
- Washing hands only before starting a shift
Correct answer: Color-coding utensils and surfaces by food type or allergen
Color-coded equipment ensures allergens and different food types never share surfaces, systematically reducing cross-contamination risk.
Question 7: What does a water activity (aw) reading of 0.85 or below in a finished doughnut product indicate?
- The product is too dry and will crumble
- Most spoilage bacteria cannot grow at this level (Correct answer)
- The product requires refrigeration immediately
- The glaze has not fully set
Correct answer: Most spoilage bacteria cannot grow at this level
Most bacteria require aw above 0.85 to multiply; products at or below this level have significantly extended shelf stability.
CDM Quality Control & Food Safety Standards 2
At what minimum internal temperature must frying oil be maintained to effectively kill common foodborne pathogens in doughnuts?