CDM Quality Control & Food Safety Standards 3

Question 1

In a FIFO inventory system for doughnut ingredients, which product should be used first?

Accepted Answer

The one received earliest with the oldest date

Answer

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?

Accepted Answer

Corn

Answer

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:

Accepted Answer

Sugar bloom from high moisture migration

Answer

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?

Accepted Answer

Wash → rinse → sanitize → air dry

Answer

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?

Accepted Answer

To prevent out-of-spec product from reaching customers until evaluated

Answer

Hold-and-release procedures ensure defective or suspect product is quarantined and evaluated before distribution or sale.

(CDM) Certified Doughnut Maker Practice Test

(CDM) Certified Doughnut Maker Practice Test

CDM Quality Control & Food Safety Standards 3