CDM Quality Control & Food Safety Standards 2

Question 1

At what minimum internal temperature must frying oil be maintained to effectively kill common foodborne pathogens in doughnuts?

Accepted Answer

375°F (191°C)

Answer

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?

Accepted Answer

Critical limits

Answer

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:

Accepted Answer

Uneven oil temperature across the fryer

Answer

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?

Accepted Answer

FDA (Food and Drug Administration)

Answer

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:

Accepted Answer

Brix (sugar concentration)

Answer

A refractometer measures Brix, which indicates sugar concentration in glazes and icings, ensuring consistent sweetness and texture.

(CDM) Certified Doughnut Maker Practice Test