CDN Food Service Management & Operations 4

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?

Accepted Answer

Discard the turkey as it has been in the danger zone too long

Answer

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?

Accepted Answer

Income statement (profit and loss statement)

Answer

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:

Accepted Answer

Tracks stock continuously through records of receipts and issues

Answer

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?

Accepted Answer

$3.70

Answer

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?

Accepted Answer

FDA Center for Food Safety and Applied Nutrition

Answer

The FDA publishes the Model Food Code, which provides science-based guidance that states and localities adapt for retail food establishment regulations.

(CDN) Certified Dietician Nutritionist Practice Test

(CDN) Certified Dietician Nutritionist Practice Test

CDN Food Service Management & Operations 4