Exam (elaborations)
CDM sanitation and safety.
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CDM sanitation and safety.
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CDM sanitation and safetyList the 5 step procedure for cleaning utensils - correct answer-1. Wash food and
residue from utensils in a sink filled with warm soapy water
2. Rinse in a separate sink using warm soapy water
3. In the third sink, dip he utensils in warm sanitizer. Make sure to have the correct
amount of sanitizer mixed with water. The label will tell you how long to leave the
items in the solution.
4. Let utensils air dry
5. Put utensils in proper storage area
1. Wash food and residue from utensils in a sink filled with warm soapy water
2. Rinse in a separate sink using warm soapy water
3. In the third sink, dip he utensils in warm sanitizer. Make sure to have the correct
amount of sanitizer mixed with water. The label will tell you how long to leave the
items in the solution.
4. Let utensils air dry
5. Put utensils in proper storage area
These are the 5 step procedures fo what? - correct answer-Cleaning procedure for
serving utensils
USDA stands for? - correct answer-United States Department of Agriculture
United States Department of Agriculture (USDA) inspects wha 3 food products? -
correct answer-Meat, poultry, and eggs
Meat, poultry, and eggs are the 3 food products that what U.S. department inspects?
- correct answer-United states Department of Agriculture (USDA)
USDA (US Department of Agriculture) can grade products. For beef they give a
grade of prime or canned. Which one means the highest quality? - correct
answer-Prime
The USDA (United states Department of Agriculture) had two grades for beef. The
are called what? - correct answer-Prim and canner
When products are inspected and approved by the USDA, they receive a seal. Can
you accept products that do not have a seal? - correct answer-No
Why is it important to complete a receiving checklist? - correct answer-So if the
product needs to be rejected, you can fill out why before signing off.
, Wen you want to reject a product, wha checklist do you fill out? - correct
answer-Receiving checklist
The HACCP (hazard analysis critical control point) plan is for what? - correct
answer-If you are making your own juice, or something that is not pasteurized, you
need to have this plan in place to prevent foodborne illness risks.
If you are making your own juice, or something that is not pasteurized, you need to
have this plan in place to prevent foodborne illness risks. What is the plan called? -
correct answer-HACCP (hazard analysis critical control Point)
Define critical limits - correct answer-Limitations that help you know that you have
correctly controlled a critical control point.
Limitations that help you know that you have correctly controlled a critical control
point. Also known as? - correct answer-Critical limits
Define critical control point - correct answer-A step during the food production
process when an error could result in unsafe food.
A step during the food production process when an error could result in unsafe food.
Also known as? - correct answer-Critical control point
What is the difference between critical control point and critical limit? - correct
answer-Ex: if you are cooking a raw chicken
Critical control point -->the cooking of the raw chicken, a misstep could result in
unsafe food.
Critical limit --> cooking the chicken to 165 degrees farenheit
Ex: if you are cooking a raw chicken
A-->the cooking of the raw chicken, a misstep could result in unsafe food.
B --> cooking the chicken to 165 degrees farenheit
Which is A: Critical control point or Critical limit? - correct answer-Critical control
point
Ex: if you are cooking a raw chicken
A-->the cooking of the raw chicken, a misstep could result in unsafe food.
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