CDM Food Safety and HACCP 2

Question 1

Which of the seven HACCP principles involves establishing procedures to verify that the HACCP system is working correctly?

Accepted Answer

Principle 6: Verification procedures

Answer

Principle 4: Monitoring procedures

Answer

Principle 5: Corrective actions

Answer

Principle 7: Record-keeping

Question 2

At what minimum internal temperature must poultry be cooked to ensure food safety?

Accepted Answer

165 degrees F (74 degrees C)

Answer

145 degrees F (63 degrees C)

Answer

155 degrees F (68 degrees C)

Answer

180 degrees F (82 degrees C)

Question 3

Which type of food safety hazard includes glass fragments, metal shavings, and bone chips?

Accepted Answer

Physical hazard

Answer

Biological hazard

Answer

Chemical hazard

Answer

Allergenic hazard

Question 4

What is the temperature danger zone for potentially hazardous foods?

Accepted Answer

41 degrees F to 135 degrees F

Answer

32 degrees F to 100 degrees F

Answer

50 degrees F to 150 degrees F

Answer

40 degrees F to 140 degrees F

Question 5

Which cleaning method is MOST appropriate for food contact surfaces after washing and rinsing?

Accepted Answer

Sanitizing with approved chemical solution or hot water

Answer

Air drying only

Answer

Wiping with a dry cloth

Answer

Applying cooking oil

Question 6

A foodservice employee reports having been diagnosed with Hepatitis A. What is the correct action?

Accepted Answer

Exclude them from the foodservice operation entirely

Answer

Allow them to work with gloves only

Answer

Restrict them to non-food-handling duties

Answer

Have them wash hands more frequently and continue working