CDN Food Service Management & Operations 5 — Questions and Answers
Question 1: A food service manager identifies that a cook is using the same cutting board for raw chicken and then for raw vegetables without washing between uses. This is an example of:
- Time-temperature abuse
- Cross-contamination (Correct answer)
- Improper thawing
- Inadequate personal hygiene
Correct answer: Cross-contamination
Using the same surface for raw poultry and ready-to-eat foods without sanitizing between uses is a classic example of cross-contamination.
Question 2: Which purchasing method involves negotiating a price for a set quantity of product to be delivered over a defined time period (e.g., 3 months)?
- Open market buying
- Firm price/contract buying (Correct answer)
- Cost-plus buying
- Standing order purchasing
Correct answer: Firm price/contract buying
Firm price/contract buying locks in a negotiated price for a specified quantity and delivery schedule, protecting against price fluctuations.
Question 3: In a hospital food service, which team member is primarily responsible for completing the nutritional assessment and determining the patient's medical nutrition therapy plan?
- Food service director
- Registered dietitian nutritionist (RDN) (Correct answer)
- Diet technician registered (DTR)
- Executive chef
Correct answer: Registered dietitian nutritionist (RDN)
The Registered Dietitian Nutritionist (RDN) holds the professional credential and scope of practice to conduct nutritional assessments and prescribe medical nutrition therapy.
Question 4: A food service manager needs to select a sanitizing method for food-contact surfaces. Which concentration of chlorine bleach solution is generally acceptable for sanitizing according to the FDA Food Code?
- 10–25 ppm
- 50–100 ppm (Correct answer)
- 200–400 ppm
- 500–800 ppm
Correct answer: 50–100 ppm
The FDA Food Code specifies that chlorine sanitizers for food-contact surfaces should be 50–100 ppm for effective sanitization without leaving harmful residues.
Question 5: Which performance improvement tool uses a visual diagram to identify and display all possible causes of a specific problem in a food service operation?
- Pareto chart
- Gantt chart
- Fishbone (Ishikawa) diagram (Correct answer)
- Run chart
Correct answer: Fishbone (Ishikawa) diagram
The fishbone (Ishikawa or cause-and-effect) diagram visually maps all potential causes of a problem, organized by categories such as people, methods, equipment, and materials.
Question 6: A long-term care facility dietary manager notices a spike in resident complaints about food temperature. Which process improvement approach would BEST help identify the root cause?
- Immediately replace all tray delivery equipment
- Conduct a time-motion study of the tray delivery process and measure temperatures at multiple points (Correct answer)
- Increase kitchen production staff by 20%
- Switch from hot holding to cook-to-order for all meals
Correct answer: Conduct a time-motion study of the tray delivery process and measure temperatures at multiple points
A time-motion study with temperature monitoring at each delivery step identifies exactly where heat loss occurs, allowing targeted corrective action.
Question 7: According to the Americans with Disabilities Act (ADA), a hospital cafeteria must ensure that self-service food bars and salad bars are accessible. Which measurement is the standard maximum reach height for a forward approach?
- 36 inches
- 44 inches
- 48 inches (Correct answer)
- 54 inches
Correct answer: 48 inches
ADA standards specify that the maximum forward reach height for accessible design is 48 inches (122 cm) to accommodate wheelchair users.
CDN Food Service Management & Operations 5
A food service manager identifies that a cook is using the same cutting board for raw chicken and then for raw vegetables without washing between uses.
This is an example of: