RDN Food Safety 3

Question 1

According to FDA guidelines, what is the maximum time ready-to-eat refrigerated foods can be held after preparation before they must be discarded?

Accepted Answer

7 days

Answer

The FDA Food Code specifies that ready-to-eat foods prepared from commercially processed ingredients can be held for a maximum of 7 days at 41°F or lower.

Question 2

A dietitian discovers that a commercial kitchen has been thawing frozen meat by leaving it on the counter at room temperature. Which FDA-approved thawing method should be recommended instead?

Accepted Answer

Refrigerator thawing at 41°F or below

Answer

Refrigerator thawing is the safest method as it keeps food out of the temperature danger zone throughout the thawing process.

Question 3

Which foodborne illness is caused by a preformed toxin and typically causes symptoms within 1–6 hours of ingestion, with no fever?

Accepted Answer

Staphylococcal food poisoning

Answer

Staphylococcus aureus produces a heat-stable enterotoxin in food; since illness results from the preformed toxin, onset is rapid (1–6 hours) and typically lacks fever.

Question 4

In HACCP, a Critical Control Point (CCP) is best defined as:

Accepted Answer

A step where control can be applied to prevent or eliminate a food safety hazard

Answer

A CCP is a specific point in the food production process where a control measure can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level.

Question 5

Botulism toxin from Clostridium botulinum is most likely to develop in which food storage scenario?

Accepted Answer

Improperly home-canned low-acid vegetables stored at room temperature

Answer

C. botulinum thrives in anaerobic, low-acid environments at room temperature; improperly canned low-acid foods provide ideal conditions for toxin production.

(RDN) Registered Dietitian Nutritionist Practice Test

(RDN) Registered Dietitian Nutritionist Practice Test

RDN Food Safety 3