CDM ANFP
How many 1/2 cups (4 oz) servings would you expect from a#10 can of applesauce?
- correct answer-25 servings
A#10 can holds approximately 12-13 cups
What are the most common food allergies in the U.S.? - correct answer-The "BIG
Eight"
1. Peanuts
2. Tree nuts
3. Shellfish
4. Fish
5. Egg
6. Milk
7. Soy
8. Wheat
How should previously cooked foods be reheated? - correct answer-Food that is
cooked, cooled, and reheated in the food service operation must be reheated so that
all parts of the food reach a temperature of 165 F for 15 seconds.
The reheating process should take no longer than 2 hours.
what are the approved methods of thawing large pieces of frozen meats? - correct
answer-Under refrigeration at 41 F or less, or
Completely submerged under running water which is 70 F or less
Per the 2017 FDA food code
When a client writes in a food on a selective menu, how is this handled? - correct
answer-First, follow the facility policy on write-ins if you have one. Honor Write-ins
when practical. Write-ins can be controlled by providing a standardized list of write-in
options.
What corrective action should be taken when a critical limit has not been met
according to HACCP ? - correct answer-An action must be taken to bring the
process back into control, or the unsafe product must be disposed of.
Example: Roast beef was to be cooked at 145 F for 15 seconds, but the
thermometer reads 135 F . The corrective action is to return the beef to the oven to
cook until the desired critical limit of 145 F for 15 seconds is met.
How many 1/2 cups (4 oz) servings would you expect from a#10 can of applesauce?
- correct answer-25 servings
A#10 can holds approximately 12-13 cups
What are the most common food allergies in the U.S.? - correct answer-The "BIG
Eight"
1. Peanuts
2. Tree nuts
3. Shellfish
4. Fish
5. Egg
6. Milk
7. Soy
8. Wheat
How should previously cooked foods be reheated? - correct answer-Food that is
cooked, cooled, and reheated in the food service operation must be reheated so that
all parts of the food reach a temperature of 165 F for 15 seconds.
The reheating process should take no longer than 2 hours.
what are the approved methods of thawing large pieces of frozen meats? - correct
answer-Under refrigeration at 41 F or less, or
Completely submerged under running water which is 70 F or less
Per the 2017 FDA food code
When a client writes in a food on a selective menu, how is this handled? - correct
answer-First, follow the facility policy on write-ins if you have one. Honor Write-ins
when practical. Write-ins can be controlled by providing a standardized list of write-in
options.
What corrective action should be taken when a critical limit has not been met
according to HACCP ? - correct answer-An action must be taken to bring the
process back into control, or the unsafe product must be disposed of.
Example: Roast beef was to be cooked at 145 F for 15 seconds, but the
thermometer reads 135 F . The corrective action is to return the beef to the oven to
cook until the desired critical limit of 145 F for 15 seconds is met.
