CDRE - Study Guide Exam Questions With 100% Correct Answers

CDRE - Study Guide Exam Questions With 100% Correct Answers When chilling food how fast and to what temp should food be chilled for fridge /frozen - answerBegin within 30 minutes of cooking chill to +3 within 1.5 hours, -10 to -20 for freezer What are proper fridge/freezer temps - answer0 and +3 and then -10 to -20 What temperature should food be reheated to - answer70 degrees celsius or 158 degrees farenheight What does HACCP stand for - answerHazard Analysis Critical Control Point What are the 7 principles of HACCP? - answer1. Conduct a hazard analysis 2. Determine the critical control points 3. Establish critical limits 4. Establish monitoring procedures 5. Establish corrective actions 6. Establish verification procedures 7. Establish record-keeping and documentation procedures What is a fixed factor menu pricing system - answerPrice of food is multiplied by a set factor of X - regardless of how much labour etc goes in. AKA simple mark up What is a prime costing menu pricing system - answerPrime cost is the cost of the food +labour but no other admin/etc. costs Selling price = (100/(100-(raw food%, direct labour%))) x prime cost What is a concentric organizational behaviour - answerDepict echelons of staffing/reporting lines through concentric circles What is the health belief model - answerPercieved susceptibility: the person must recognize that they may be susceptible to the disease Perceived severity; whether the person deems the condition to be severe enough to take action