RDN Food Service Management 3

Question 1

Which HACCP principle involves establishing procedures to verify that the HACCP system is working effectively?

Accepted Answer

Principle 6 – Establish verification procedures

Answer

Principle 6 of HACCP is to establish verification procedures to confirm the system is functioning as intended and CCPs are under control.

Question 2

A foodservice manager is evaluating a vendor. Which factor is MOST critical when selecting a food supplier for a healthcare facility?

Accepted Answer

Compliance with food safety standards and regulatory requirements

Answer

In healthcare settings, vendor compliance with food safety standards (e.g., FDA, USDA inspections) takes priority to protect vulnerable patient populations.

Question 3

The break-even point in a foodservice operation is reached when:

Accepted Answer

Total revenue equals total costs (fixed + variable)

Answer

Break-even occurs when total revenue exactly equals total costs (fixed plus variable), resulting in zero profit or loss.

Question 4

Under the Americans with Disabilities Act (ADA), which obligation does a food service employer have regarding employees with disabilities?

Accepted Answer

Make reasonable accommodations unless it causes undue hardship

Answer

The ADA requires employers to provide reasonable accommodations for qualified individuals with disabilities unless doing so would cause undue hardship.

Question 5

A standardized recipe specifies a yield of 50 portions at 4 oz each. The manager needs 75 portions. What is the conversion factor?

Accepted Answer

1.50

Answer

Conversion factor = desired yield ÷ original yield = 75 ÷ 50 = 1.50; all ingredient quantities are multiplied by 1.50.

(RDN) Registered Dietitian Nutritionist Practice Test

(RDN) Registered Dietitian Nutritionist Practice Test

RDN Food Service Management 3