CDN Food Service Management & Operations 2 — Questions and Answers
Question 1: A hospital dietitian notices the hot food cart temperature has dropped to 125°F before patient delivery. What is the most appropriate immediate action?
- Deliver the food immediately to minimize further cooling
- Reheat all items to at least 165°F before delivery (Correct answer)
- Discard all food and prepare new portions
- Add a warming lid and deliver within 10 minutes
Correct answer: Reheat all items to at least 165°F before delivery
Foods that have dropped below the safe hot holding temperature of 135°F must be reheated to at least 165°F before serving.
Question 2: Which inventory management method is most appropriate for a hospital food service to minimize waste with perishable items?
- LIFO (Last In, First Out)
- FIFO (First In, First Out)
- FEFO (First Expired, First Out) (Correct answer)
- Random rotation based on convenience
Correct answer: FEFO (First Expired, First Out)
FEFO (First Expired, First Out) is most appropriate for perishables as it ensures items closest to expiration are used first, regardless of when they were received.
Question 3: A food service director is calculating the food cost percentage for the month. Total food sales were $45,000 and food costs were $15,750. What is the food cost percentage?
- 28.6%
- 35% (Correct answer)
- 40%
- 22.5%
Correct answer: 35%
Food cost percentage = (Food Cost ÷ Food Sales) × 100 = ($15,750 ÷ $45,000) × 100 = 35%.
Question 4: Which HACCP principle involves establishing the maximum and minimum limits that must be met to prevent, eliminate, or reduce food safety hazards?
- Hazard analysis
- Establishing critical control points
- Establishing critical limits (Correct answer)
- Monitoring procedures
Correct answer: Establishing critical limits
Establishing critical limits (HACCP Principle 3) defines the boundaries (e.g., temperature, time) that must be met at each critical control point.
Question 5: A dietitian is planning menus for a long-term care facility. Which federal regulation most directly governs the nutritional standards for resident meals?
- OSHA Food Safety Standards
- FDA Food Code
- CMS Conditions of Participation (Correct answer)
- USDA Dietary Guidelines
Correct answer: CMS Conditions of Participation
Centers for Medicare & Medicaid Services (CMS) Conditions of Participation directly govern nutritional care standards in long-term care facilities.
Question 6: When conducting a standardized recipe yield test, a roast beef yielded 68% after cooking. If you need 50 servings of 4 oz each, how many pounds of raw beef must be purchased?
- 12.5 lbs
- 14.7 lbs
- 18.4 lbs (Correct answer)
- 22.1 lbs
Correct answer: 18.4 lbs
Required cooked weight = 50 × 4 oz = 200 oz = 12.5 lbs; raw weight needed = 12.5 ÷ 0.68 = 18.4 lbs.
Question 7: In a food service operation, the 'danger zone' for bacterial growth is:
- 0°F to 32°F
- 32°F to 70°F
- 41°F to 135°F (Correct answer)
- 135°F to 165°F
Correct answer: 41°F to 135°F
The temperature danger zone is 41°F to 135°F (5°C to 57°C), where bacterial growth occurs most rapidly in TCS foods.
CDN Food Service Management & Operations 2
A hospital dietitian notices the hot food cart temperature has dropped to 125°F before patient delivery.
What is the most appropriate immediate action?