Certified Dietary Manager Food Safety and HACCP Questions and Answers

Question 1

A dietary manager is creating a HACCP plan for cooling large batches of homemade soup.
The plan states that the soup must be cooled from 135°F to 70°F within 2 hours, and then from 70°F to 41°F or lower within the next 4 hours.
This specific time and temperature requirement is an example of which HACCP principle?

Accepted Answer

Establishing critical limits

Answer

Conducting a hazard analysis

Answer

Establishing monitoring procedures

Answer

Establishing verification procedures

Question 2

Which of the following is considered a physical hazard in a foodservice operation?

Accepted Answer

A metal fragment from a can opener in chili

Answer

Sanitizer residue on a plate

Answer

Salmonella bacteria on raw chicken

Answer

Undeclared milk allergen in a sauce

Question 3

According to the FDA Food Code, what is the minimum internal cooking temperature that must be reached for poultry (such as chicken or turkey)?

Accepted Answer

165°F (74°C) for <1 second (instantaneous)

Answer

145°F (63°C) for 15 seconds

Answer

155°F (68°C) for 17 seconds

Answer

135°F (57°C) for 15 seconds

Question 4

During service, a dietary aide checks the temperature of macaroni and cheese on the hot-holding line and finds it is 128°F. The facility's HACCP plan identifies 135°F as the critical limit for hot holding. What is the most appropriate immediate corrective action?

Accepted Answer

Remove the pan from service and reheat it to 165°F for 15 seconds.

Answer

Mix in hotter product from the kitchen to raise the temperature.

Answer

Note the temperature deviation and continue serving the product.

Answer

Discard the entire pan of macaroni and cheese immediately.

Question 5

Several residents in a long-term care facility develop sudden onset of severe nausea, vomiting, and abdominal cramps within 2 to 4 hours of eating cream-filled pastries that were prepared by a food handler and left at room temperature. This outbreak is most likely caused by which pathogen?

Accepted Answer

Staphylococcus aureus

Answer

Norovirus

Answer

Salmonella

Answer

Listeria monocytogenes

Question 6

A comprehensive HACCP system is built upon a foundation of basic food safety procedures that control general risks throughout the facility. Which of the following is an example of such a prerequisite program?

Accepted Answer

Implementing a scheduled pest control and monitoring program.

Answer

Identifying that undercooking is a hazard for ground beef.

Answer

Cooking a roast to a final internal temperature of 145°F.

Answer

Documenting a corrective action when a cooler temperature is too high.