CDM Quality Control & Food Safety Standards 3 — Questions and Answers
Question 1: In a FIFO inventory system for doughnut ingredients, which product should be used first?
- The one with the highest price
- The one stored closest to the prep area
- The one received earliest with the oldest date (Correct answer)
- The one opened most recently
Correct answer: The one received earliest with the oldest date
FIFO (First In, First Out) requires using the oldest stock first to prevent ingredient spoilage and ensure freshness.
Question 2: Which allergen is NOT among the FDA's 'Big Nine' major food allergens that must be declared on food labels?
- Sesame
- Corn (Correct answer)
- Tree nuts
- Shellfish
Correct answer: Corn
Corn is not classified as one of the FDA's Big Nine major allergens; the list includes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, and sesame.
Question 3: A doughnut develops a white powdery surface coating after one day at room temperature. This is MOST likely caused by:
- Mold growth beginning on the surface
- Sugar bloom from high moisture migration (Correct answer)
- Fat bloom due to temperature cycling
- Excess yeast activity after frying
Correct answer: Sugar bloom from high moisture migration
Sugar bloom occurs when moisture on the doughnut surface dissolves and recrystallizes sugar, creating a white, powdery appearance.
Question 4: When sanitizing doughnut production equipment, what is the correct sequence of steps?
- Sanitize → rinse → wash → air dry
- Wash → rinse → sanitize → air dry (Correct answer)
- Rinse → sanitize → wash → air dry
- Wash → sanitize → rinse → air dry
Correct answer: Wash → rinse → sanitize → air dry
Proper sanitation requires washing to remove debris, rinsing away soap, sanitizing to kill pathogens, then air drying to prevent recontamination.
Question 5: What is the PRIMARY purpose of a finished product hold-and-release procedure in a doughnut quality program?
- To age doughnuts for improved flavor development
- To prevent out-of-spec product from reaching customers until evaluated (Correct answer)
- To allow glaze to fully crystallize before packaging
- To meet minimum cooling time requirements before cutting
Correct answer: To prevent out-of-spec product from reaching customers until evaluated
Hold-and-release procedures ensure defective or suspect product is quarantined and evaluated before distribution or sale.
Question 6: A food handler with a confirmed Norovirus infection should:
- Wear double gloves and continue working
- Work only on packaging, avoiding direct food contact
- Be excluded from work until symptom-free for at least 48 hours (Correct answer)
- Take antiviral medication and return the next day
Correct answer: Be excluded from work until symptom-free for at least 48 hours
FDA Food Code requires workers with Norovirus to be excluded from food handling until at least 48 hours after symptoms resolve to prevent spread.
Question 7: Which test is used to assess doughnut dough gluten development during quality control checks?
- Brix refractometer test
- Windowpane (membrane) test (Correct answer)
- Aw meter reading
- Titration acid test
Correct answer: Windowpane (membrane) test
The windowpane test stretches a small dough piece to see if it forms a thin, translucent membrane, indicating adequate gluten development.
CDM Quality Control & Food Safety Standards 3
In a FIFO inventory system for doughnut ingredients, which product should be used first?