Certified Dietary Manager Sanitation and Regulations Questions and Answers

Question 1

According to the FDA Food Code, what is the maximum amount of time that a Time/Temperature Control for Safety (TCS) food can be held in the temperature danger zone before it must be discarded?

Accepted Answer

4 hours

Answer

2 hours

Answer

6 hours

Answer

8 hours

Question 2

A dietary manager is implementing a Hazard Analysis Critical Control Point (HACCP) plan for receiving fresh milk. Which of the following would be the most appropriate Critical Control Point (CCP) for this process?

Accepted Answer

Confirming the milk is at or below 41°F upon arrival

Answer

Verifying the delivery driver's name

Answer

Checking the 'use-by' date on the cartons

Answer

Ensuring the delivery truck is clean

Question 3

A foodservice employee is manually washing pots and pans in a three-compartment sink. What is the correct sequence of steps for the three sinks?

Accepted Answer

Wash, Rinse, Sanitize

Answer

Rinse, Wash, Sanitize

Answer

Wash, Sanitize, Rinse

Answer

Sanitize, Wash, Rinse

Question 4

Which of the following is the primary purpose of an Integrated Pest Management (IPM) program in a foodservice facility?

Accepted Answer

To use a combination of methods to prevent and control pests with the least possible hazard

Answer

To schedule routine pesticide spraying throughout the facility

Answer

To rely solely on traps and physical barriers to eliminate all pests

Answer

To document pest sightings for the health inspector

Question 5

A new cleaning chemical is introduced in the kitchen. According to the OSHA Hazard Communication Standard (HCS), what must the employer provide for the employees?

Accepted Answer

Access to the Safety Data Sheet (SDS) for the chemical

Answer

A verbal summary of the chemical's use

Answer

A one-time demonstration of the chemical

Answer

The purchasing invoice for the chemical

Question 6

A large pot of chili has been cooked and needs to be cooled before being placed in the walk-in refrigerator. According to the FDA Food Code's two-stage cooling process, the chili must be cooled from 135°F to 70°F within what timeframe?

Accepted Answer

2 hours

Answer

1 hour

Answer

4 hours

Answer

6 hours