CDN Food Service Management & Operations 2

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?

Accepted Answer

Reheat all items to at least 165°F before delivery

Answer

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?

Accepted Answer

FEFO (First Expired, First Out)

Answer

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?

Accepted Answer

35%

Answer

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?

Accepted Answer

Establishing critical limits

Answer

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?

Accepted Answer

CMS Conditions of Participation

Answer

Centers for Medicare & Medicaid Services (CMS) Conditions of Participation directly govern nutritional care standards in long-term care facilities.

(CDN) Certified Dietician Nutritionist Practice Test

(CDN) Certified Dietician Nutritionist Practice Test

CDN Food Service Management & Operations 2