CDM Sanitation & Safety Exam Questions and Answers 100% Pass

CDM Sanitation & Safety Exam Questions and Answers 100% Pass Grading is.... - a voluntary process providing a descriptive term or number to designate quality. It refers to visual appearance, color, size, marbling, and uniformity. Shellfish identification tags are... - special labels that can be used to trace a product such as oysters, mussels, clams, back to the source in the event that illness occurs. They must be kept for 90 days. An approved source is... - one that is inspected and has appropriate HACCP procedures in place. Inspection is... - a mandatory process that addresses wholesomeness and safety of fresh meats, dairy products, and produce. What agency inspects meats, poultry, and eggs? - The U.S. Department of Agriculture (USDA) Aerobic means.... - that a product requires oxygen to survive; this relates to most spoilage microorganisms. 2100% Pass Guarantee Katelyn Whitman, All Rights Reserved © 2025 Modified atmosphere packaging is.... - a type of packaging that extends the life of the product by maintaining a reduced oxygen environment, thus trying to stave off aerobic microorganisms Time/temperature indicator (TTI) strip is... - a smart label that shows the accumulated time and temperature history of a product. The strip changes color if the product is outdated or has been temperature abused. Ultra High Temperature (UHT) Processing are... - products treated by flash sterilization and then packed into sterilized, airtight containers. Think shelf stable milk. FIFO stands for.... - First in, first out. A storage method to assure that older products are used first How far should dry storage items be stored above the floor? - 6 inches above tje floor on clean, slatted shelving What temperature should your dry storage be? - 50 degrees F to 70 degrees F What temperature should your refrigerators be? - 41 degrees F or below What temperature should your deep chill be? - Between 26 degrees F and 32 degrees F What temperature should your freezer be? - Zero degrees F or below 3100% Pass Guarantee Katelyn Whitman, All Rights Reserved © 2025 Where should you store your potentially hazardous foods in a cooler? - Store them in the coldest parts of the cooler; near the back, away from the door and on the lower shelves. Foodborne Illness is... - a disease that is transmitted by food. The most frequent cause is harmful microorganisms or poisons produced by harmful microorganisms. Highy Susceptible Populations are... - persons who are more likely to experience foodborne disease because they are immunocompromised (already ill), preschool age children or older adults Contamination is... - the presence of biological, physical, or chemical substances in food that could cause harm What indicates a foodborne illness outbreak? - If there are two or more cases of foodborne illness resulting from a them eating a common food What are the three types of hazards for foodborne illness? - 1. Biological 2. Chemical 3. Physical What are 6 types of biological food hazards? - 1. Bacteri