CDM Domain 4: Sanitation and Safety Welcome to your CDM Domain 4: Sanitation and Safety 1. CDM: Sanitation and Safety Which microorganism is most likely to be found in undercooked rice that has been left at room temperature? Salmonella Bacillus cereus Listeria monocytogenes Escherichia coli None 2. CDM: Sanitation and Safety When developing a HACCP plan, what is the primary purpose of conducting a hazard analysis? To identify and assess potential hazards in the process To determine the nutritional content of the food To establish a budget for kitchen operations To design the layout of the kitchen None 3. CDM: Sanitation and Safety Which type of fire extinguisher should be used on a grease fire in a commercial kitchen? Water Dry chemical Carbon dioxide Class K None 4. CDM: Sanitation and Safety What is the primary reason for conducting a food recall? To gather feedback on food products To comply with local business regulations To remove potentially harmful food products from the market To monitor food trends None 5. CDM: Sanitation and Safety In a facility, if a dietary aide observes a small fire starting in the oven, what is the FIRST action they should take? Open the oven to assess the size of the fire Use a fire extinguisher to douse the flames Evacuate the kitchen immediately Alert others and activate the fire alarm None 6. CDM: Sanitation and Safety What is the main purpose of using a three-compartment sink in food service operations? To enable simultaneous dishwashing, rinsing, and drying To segregate utensils based on their use To conserve water and energy To facilitate the separation of meat, vegetables, and dairy products None 7. CDM: Sanitation and Safety What is the most appropriate action to take when a cutting board becomes deeply grooved and difficult to clean? Continue using it but only for cooked foods Sand down the surface to remove the grooves Replace the cutting board Soak it in bleach solution overnight None 8. CDM: Sanitation and Safety In terms of food safety, what is the primary concern when using vacuum packaging in a commercial kitchen? Preventing freezer burn Extending shelf life of food products Reducing the oxygen level to prevent aerobic bacteria growth Ensuring ease of storage None 9. CDM: Sanitation and Safety When preparing a food safety training program, what is the MOST important element to include? The cost-effectiveness of food safety practices The historical background of food safety Proper handwashing techniques and personal hygiene The culinary techniques for enhancing food flavor None 10. CDM: Sanitation and Safety What is the most effective method to verify that a sanitation program is effective in a food service operation? Conducting regular visual inspections Keeping track of employee attendance at training sessions Testing surfaces for the presence of microbial contamination Reviewing the number of dishes cleaned per hour None 11. CDM: Sanitation and Safety What is the primary reason for using color-coded cutting boards in a kitchen? To prevent cross-contamination between different types of food To help with kitchen decoration and aesthetics To indicate the level of sharpness required for knives To identify the age of the cutting boards None 12. CDM: Sanitation and Safety Why is it critical to regularly calibrate thermometers used in a food service operation? To ensure accurate cooking times To comply with appliance warranty requirements To verify that food is cooked and stored at safe temperatures To maintain the aesthetic appeal of the kitchen None 13. CDM: Sanitation and Safety What is the primary purpose of a grease trap in a commercial kitchen? To prevent grease from clogging the sewage system To recycle used cooking oil To reduce kitchen odors To capture food particles for composting None 14. CDM: Sanitation and Safety In food service, what is the most critical factor to monitor in a dry storage area? Lighting levels Temperature and humidity Shelving material Flooring type None 15. CDM: Sanitation and Safety Why is it important to avoid using copper utensils when preparing acidic foods? Copper can react with acidic foods, leading to food poisoning Acidic foods decrease the thermal conductivity of copper Copper utensils can alter the flavor of acidic foods Acidic foods can cause copper utensils to become brittle None 16. CDM: Sanitation and Safety What is the significance of maintaining a high level of personal hygiene among kitchen staff? To enhance the overall dining experience for customers To prevent the transmission of foodborne pathogens To increase the efficiency of kitchen operations To comply with dress code regulations None 17. CDM: Sanitation and Safety What is the best practice for storing raw meat in a refrigerator? Store above cooked and ready-to-eat foods Store at the topmost shelf Store below cooked and ready-to-eat foods Store in the same container as vegetables None 18. CDM: Sanitation and Safety When implementing an integrated pest management (IPM) program, what is the initial step? Application of pesticides Identification and monitoring of pests Sealing off entry points Introducing natural predators None 19. CDM: Sanitation and Safety What is the rationale behind the prohibition of jewelry in the kitchen? Jewelry can be a physical hazard if it falls into food Jewelry can distract kitchen staff from their duties Jewelry can interfere with the use of kitchen equipment Jewelry can detract from the professional appearance of staff None 20. CDM: Sanitation and Safety Why is it important to have a backflow prevention device installed on a kitchen's plumbing system? To prevent water from being wasted To reduce the risk of waterborne diseases To ensure consistent water pressure To monitor water usage None 1 out of 20 Time is Up! Time's up
