CDM Quality Control & Food Safety Standards 5

Question 1

Which cleaning chemical should NEVER be mixed with bleach-based sanitizers in a doughnut production area?

Accepted Answer

Ammonia-based cleaners

Answer

Mixing bleach with ammonia creates toxic chloramine gases, posing serious health risks to food handlers in the production area.

Question 2

A quality control audit reveals that doughnut hole size varies by more than 15% between batches. The FIRST corrective step should be to:

Accepted Answer

Calibrate and standardize the depositor or cutter settings

Answer

Inconsistent portioning is typically an equipment calibration issue; standardizing the depositor or cutter is the first and most direct corrective action.

Question 3

What is the purpose of a microbiological environmental monitoring program in a doughnut facility?

Accepted Answer

To detect pathogen or indicator organism contamination on surfaces and in air

Answer

Environmental monitoring uses swabs and air samples to detect the presence of organisms like Listeria or coliforms on equipment and production surfaces.

Question 4

Which temperature range is known as the 'danger zone' for food safety, where bacterial growth is most rapid?

Accepted Answer

41°F to 135°F (5°C to 57°C)

Answer

The FDA Food Code defines the temperature danger zone as 41°F to 135°F, the range where most foodborne pathogens multiply rapidly.

Question 5

A doughnut shop receives a customer complaint about finding a hard plastic fragment in a product. This is classified as a:

Accepted Answer

Physical hazard

Answer

Foreign objects such as plastic, metal, or bone fragments are classified as physical hazards in food safety frameworks like HACCP.

(CDM) Certified Doughnut Maker Practice Test

(CDM) Certified Doughnut Maker Practice Test

CDM Quality Control & Food Safety Standards 5