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

This is an example of establishing critical limits (Principle 3). A critical limit is a maximum or minimum value that must be controlled at a Critical Control Point (CCP) to prevent, eliminate, or reduce a hazard to an acceptable level. In this case, the specific time and temperature parameters (e.g., cool to 70°F within 2 hours) are the measurable limits that define safety.

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

A physical hazard includes foreign objects that can cause injury or illness if consumed, such as glass, metal, plastic, or bone fragments. Salmonella is a biological hazard, while sanitizer residue and an undeclared allergen are both considered chemical hazards.

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

The FDA Food Code requires all poultry, including whole or ground chicken, turkey, and duck, to be cooked to a minimum internal temperature of 165°F (74°C) for less than 1 second (often written as 'instantaneous') to ensure the destruction of harmful bacteria like Salmonella.

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

When a Time/Temperature Control for Safety (TCS) food falls below the critical limit of 135°F into the temperature danger zone, the correct immediate action is to reheat the food rapidly to 165°F for 15 seconds. This action kills any pathogens that may have begun to grow. Discarding is only necessary if the time in the danger zone is unknown or exceeds the facility's limit (typically 2-4 hours).

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

Staphylococcus aureus is a bacterium that produces toxins in food, especially handled foods that are then kept at room temperature like cream-filled pastries. The illness it causes has a very rapid onset (typically 30 minutes to 8 hours) with symptoms dominated by vomiting and cramps, which matches the scenario described.

Certified Dietary Manager Test Practice Test

Certified Dietary Manager Test Practice Test

Certified Dietary Manager Food Safety and HACCP Questions and Answers