CDN Food Service Management & Operations 4 — Questions and Answers
Question 1: A cook improperly thaws a 20-lb turkey by leaving it on the counter overnight at room temperature. According to food safety principles, what should the dietitian/food service manager do?
- Cook it immediately since it will be fully cooked anyway
- Discard the turkey as it has been in the danger zone too long (Correct answer)
- Refrigerate it now and use within 24 hours
- Inspect it visually and use if it smells acceptable
Correct answer: Discard the turkey as it has been in the danger zone too long
A large turkey left at room temperature overnight would have been in the temperature danger zone (41–135°F) for far longer than the 4-hour maximum, requiring it to be discarded.
Question 2: Which financial statement shows a food service operation's revenues and expenses over a specific time period?
- Balance sheet
- Statement of cash flows
- Income statement (profit and loss statement) (Correct answer)
- Budget variance report
Correct answer: Income statement (profit and loss statement)
The income statement (profit and loss statement) summarizes revenues, costs, and expenses during a specific accounting period to show net profit or loss.
Question 3: In food service, a 'perpetual inventory' system differs from a 'physical inventory' system in that it:
- Counts all items once per year
- Tracks stock continuously through records of receipts and issues (Correct answer)
- Only counts high-cost items monthly
- Uses visual estimation rather than counting
Correct answer: Tracks stock continuously through records of receipts and issues
A perpetual inventory system maintains a running record updated with each receipt and issue, providing a continuous theoretical count without physical counting.
Question 4: A food service operation serves 500 meals/day. If the direct labor cost is $1,850/day, what is the labor cost per meal?
- $2.70
- $3.70 (Correct answer)
- $4.70
- $5.70
Correct answer: $3.70
Labor cost per meal = $1,850 ÷ 500 meals = $3.70 per meal.
Question 5: Which regulatory body issues the Model Food Code that most states and local jurisdictions use as the basis for their food safety regulations?
- USDA Food Safety and Inspection Service
- CDC Division of Foodborne Diseases
- FDA Center for Food Safety and Applied Nutrition (Correct answer)
- EPA Office of Water
Correct answer: FDA Center for Food Safety and Applied Nutrition
The FDA publishes the Model Food Code, which provides science-based guidance that states and localities adapt for retail food establishment regulations.
Question 6: A hospital food service is transitioning to a cook-chill system. Which is a primary food safety concern with this production method?
- The need for more expensive equipment
- Proper rapid chilling to below 41°F within the required timeframe (Correct answer)
- Reduction in food variety available
- Increased water usage during production
Correct answer: Proper rapid chilling to below 41°F within the required timeframe
Cook-chill requires rapid chilling of cooked foods from 135°F to 41°F or below within a defined time window to prevent bacterial growth in the danger zone.
Question 7: A school nutrition director is required to document that all grain products served meet the whole grain-rich criteria. What percentage of the grain ingredients must be whole grain for a product to qualify?
- 25%
- 50%
- 51% (Correct answer)
- 75%
Correct answer: 51%
USDA requires that whole grain-rich products have at least 51% whole grain ingredients by weight to qualify for meal pattern credit.
CDN Food Service Management & Operations 4
A cook improperly thaws a 20-lb turkey by leaving it on the counter overnight at room temperature.
According to food safety principles, what should the dietitian/food service manager do?