Nutrition & Foodservice Edge Magazine - March/April 2022 - 13
SAN CE Questions | FOOD PROTECTION CONNECTION
1 HOUR
CBDM Approved
SAN
CE
I
This Level I article assumes that the reader has introductory knowledge of the topic.
The desired outcome is to ensure a basic understanding and explanation of the
concepts of the subject matter and recalling of related facts.
CBDM
where education advances performance
continuing competence
Reading Time, Temp, and Taste: Cooking Food to Safe Temperatures Without Compromising Quality and successfully
completing these questions online has been approved for 1 hour of Sanitation continuing education for CDM, CFPPs. CE
credit is available ONLINE ONLY. To earn 1 SAN CE hour, access the online CE quiz in the ANFP Marketplace. Visit www.
ANFPonline.org/market and select " Edge CE Articles " within the Publications Section. If you don't see your article title
on the first page, then search the title, " Time, Temp, and Taste: Cooking Food to Safe Temperatures Without Compromising
Quality. " Once on the article title page, purchase the article and complete the CE quiz.
1. Chicken cannot be safely cooked without drying it out.
A. True
B. False
2. Thermal death time is:
A. A death metal band focused on food safety
B. The combination of time and temperature needed to
eliminate pathogens
C. The time it takes good food to turn bad in hot holding
3. Steaming vegetables:
A. Preserves more of the vitamins and nutrients
B. Won't dry out the product
C. A and B
4. Sauces can break from being held at a very high temperature.
A. True
B. False
5. Minimum internal cooking temps are:
A. The lowest temperature you can safely cook the food
B. The ideal air conditioning setting for kitchen safety
C. Short-term staff hired to promote HACCP
6. The cooking process:
A. Can be halted but not reversed
B. Can be reversed, so don't worry about overcooking
C. Can be reversed with an inverse tachyon pulse if we divert
power from the warp drive, Captain
7. Serving soup that is still boiling is:
A. Unsafe and could result in injury
B. The only way to serve soup
C. Still not hot enough, put it in the microwave
Certified Dietary Manager
Now Recognized as Approved Occupation
for Registered Apprenticeship
In late December 2021, the U.S.
Department of Labor informed the
Urban Institute and ANFP that
the Certified Dietary Manager is
now recognized as an Approved
Occupation for Registered
Apprenticeship and this identifies the
CDM, CFPP credential.
ANFP is working with the Urban
Institute to complete the criteria and
guidelines for employers to follow
when placing an Apprentice in the
Young Apprenticeship Program.
ANFP will provide more information
as it becomes available.
NUTRITION & FOODSERVICE EDGE | March-April 2022
13
http://www.ANFPonline.org/market
http://www.ANFPonline.org/market
Nutrition & Foodservice Edge Magazine - March/April 2022
Table of Contents for the Digital Edition of Nutrition & Foodservice Edge Magazine - March/April 2022
My Recipe for Success
Foodborne Illness - Revisiting the Basics
Time, Temp, and Taste: Cooking Food to Safe Temperatures Without Compromising Quality
Malnutrition: Challenges of the COVID-19 Pandemic and Strategies for Moving Forward
Are You Ready for Your Inspection?
ACE Preview
The Value of Multiple Certifications
What CDM, CFPP Means to Me
I Was in Jail Last Week: A Look at Correctional Food Service
Top 10 Tips for Effective Team Meetings & Huddles
Versatility: Making Ingredients Work for You
The Challenge of Managing Paid Time Off
Handling a Complaint or Grievance: Simple Steps to Success
CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - March/April 2022 - Cover1
Nutrition & Foodservice Edge Magazine - March/April 2022 - Cover2
Nutrition & Foodservice Edge Magazine - March/April 2022 - 1
Nutrition & Foodservice Edge Magazine - March/April 2022 - 2
Nutrition & Foodservice Edge Magazine - March/April 2022 - 3
Nutrition & Foodservice Edge Magazine - March/April 2022 - 4
Nutrition & Foodservice Edge Magazine - March/April 2022 - My Recipe for Success
Nutrition & Foodservice Edge Magazine - March/April 2022 - Foodborne Illness - Revisiting the Basics
Nutrition & Foodservice Edge Magazine - March/April 2022 - 7
Nutrition & Foodservice Edge Magazine - March/April 2022 - 8
Nutrition & Foodservice Edge Magazine - March/April 2022 - 9
Nutrition & Foodservice Edge Magazine - March/April 2022 - Time, Temp, and Taste: Cooking Food to Safe Temperatures Without Compromising Quality
Nutrition & Foodservice Edge Magazine - March/April 2022 - 11
Nutrition & Foodservice Edge Magazine - March/April 2022 - 12
Nutrition & Foodservice Edge Magazine - March/April 2022 - 13
Nutrition & Foodservice Edge Magazine - March/April 2022 - Malnutrition: Challenges of the COVID-19 Pandemic and Strategies for Moving Forward
Nutrition & Foodservice Edge Magazine - March/April 2022 - 15
Nutrition & Foodservice Edge Magazine - March/April 2022 - 16
Nutrition & Foodservice Edge Magazine - March/April 2022 - 17
Nutrition & Foodservice Edge Magazine - March/April 2022 - 18
Nutrition & Foodservice Edge Magazine - March/April 2022 - 19
Nutrition & Foodservice Edge Magazine - March/April 2022 - Are You Ready for Your Inspection?
Nutrition & Foodservice Edge Magazine - March/April 2022 - 21
Nutrition & Foodservice Edge Magazine - March/April 2022 - 22
Nutrition & Foodservice Edge Magazine - March/April 2022 - 23
Nutrition & Foodservice Edge Magazine - March/April 2022 - ACE Preview
Nutrition & Foodservice Edge Magazine - March/April 2022 - 25
Nutrition & Foodservice Edge Magazine - March/April 2022 - The Value of Multiple Certifications
Nutrition & Foodservice Edge Magazine - March/April 2022 - 27
Nutrition & Foodservice Edge Magazine - March/April 2022 - 28
Nutrition & Foodservice Edge Magazine - March/April 2022 - What CDM, CFPP Means to Me
Nutrition & Foodservice Edge Magazine - March/April 2022 - I Was in Jail Last Week: A Look at Correctional Food Service
Nutrition & Foodservice Edge Magazine - March/April 2022 - 31
Nutrition & Foodservice Edge Magazine - March/April 2022 - 32
Nutrition & Foodservice Edge Magazine - March/April 2022 - Top 10 Tips for Effective Team Meetings & Huddles
Nutrition & Foodservice Edge Magazine - March/April 2022 - Versatility: Making Ingredients Work for You
Nutrition & Foodservice Edge Magazine - March/April 2022 - 35
Nutrition & Foodservice Edge Magazine - March/April 2022 - 36
Nutrition & Foodservice Edge Magazine - March/April 2022 - 37
Nutrition & Foodservice Edge Magazine - March/April 2022 - The Challenge of Managing Paid Time Off
Nutrition & Foodservice Edge Magazine - March/April 2022 - 39
Nutrition & Foodservice Edge Magazine - March/April 2022 - 40
Nutrition & Foodservice Edge Magazine - March/April 2022 - 41
Nutrition & Foodservice Edge Magazine - March/April 2022 - Handling a Complaint or Grievance: Simple Steps to Success
Nutrition & Foodservice Edge Magazine - March/April 2022 - 43
Nutrition & Foodservice Edge Magazine - March/April 2022 - 44
Nutrition & Foodservice Edge Magazine - March/April 2022 - 45
Nutrition & Foodservice Edge Magazine - March/April 2022 - 46
Nutrition & Foodservice Edge Magazine - March/April 2022 - CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - March/April 2022 - 48
Nutrition & Foodservice Edge Magazine - March/April 2022 - Cover3
Nutrition & Foodservice Edge Magazine - March/April 2022 - Cover4
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