Nutrition & Foodservice Edge Magazine - March/April 2023 - 13

CE QUESTIONS | FOOD PROTECTION CONNECTION
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 9 Food Code Updates You Need to Know and successfully completing these questions online in the ANFP
Marketplace has been approved for 1 hour of SAN continuing education for CDM, CFPPs. To earn 1 SAN CE hour, visit
www.ANFPonline.org/market and select Edge CE Articles within the Publications section. Purchase the article and
complete the quiz.
1. Which of the following is false regarding the Bill
Emerson Good Samaritan Food Donation Act?
A. The act provides limited liability protection for
those who make " good faith " food donations to
nonprofit organizations
B. Liability protection applies to food donated directly
from your kitchen to individual people
C. Food donations must also meet all federal, state,
and quality and labeling standards
2. Which of the following meals is least likely to contain
sesame?
A. Falafel, pita bread, sliced vegetables, and hummus
B. Salad with grilled chicken and roasted sweet
potatoes, topped with lemon-tahini dressing
C. Seared steak, steamed mixed vegetables, roasted
red potatoes (tossed in olive oil)
3. Who is responsible for understanding the major food
allergens and the symptoms of an allergic reaction?
A. Person in charge
B. Employees
C. Both
4. What is the updated minimum temperature for
handwashing stations in the 2022 FDA Food Code?
A. 75˚F
B. 85˚F
C. 100˚F
5. Which of the following would be considered " intact
meat " under the 2022 FDA Food Code? (Assume the
foods have not undergone any type of processing or
tenderization unless listed.)
A. NY strip steak
B. Boneless skinless chicken breast
C. Lamb chop that's been scored and marinated
6. You would like to include corn on your salad bar. You
purchase frozen corn with specific cooking instructions
on the package. Which of the following is true?
A. The frozen corn can be placed on the salad bar as-is,
as long as the corn is held cold
B. The frozen corn must be cooked according to the
manufacturer's instructions before placing on the
salad bar
C. You cannot use the corn at all on the salad bar
7. You are going to cut a ready-to-eat fruit which will
become a " time/temperature control for safety " (TCS)
food after cutting. Which of the following is true
regarding time as a public health control?
A. The fruit must start at or below 70°F, and remain
under 70°F for a maximum of 4 hours
B. The fruit must start at or below 70°F, and remain
under 70°F for a maximum of 8 hours
C. The fruit must start at or below 41°F in all cases
1 HR SAN
CE
CBDM APPROVED
NUTRITION & FOODSERVICE EDGE | MARCH-APRIL 2023 13

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Nutrition & Foodservice Edge Magazine - March/April 2023

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