Nutrition & Foodservice Edge Magazine - March/April 2024 - 10
CE QUESTIONS | FOOD PROTECTION CONNECTION
I
This Level I SANITATION AND SAFETY 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.
CONTINUING
COMPETENCE
CBDM
where education advances performance
continuing competence
Reading Navigating Food Safety Through the Seasons and successfully completing these questions online in the
ANFP Marketplace has been approved for 1 hour of Sanitation 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. What temperature should scrambled eggs be
cooked to for immediate consumption?
A. 145˚F (63˚C)
B. 160˚F (71˚C)
C. 175˚F (80˚C)
2. Ice is considered a summer ally because:
A. It cools beverages
B. It prevents bacterial growth
C. It replaces the need for refrigeration
3. What caution should you take when marinating
meats during summer cookouts?
A. Reuse marinades to avoid waste
B. Keep marinated meats uncovered in the
refrigerator
C. Discard marinades after each use
4. According to the National Center for Home
Food Preservation (NCHFP), improper canning
techniques can lead to:
A. E. coli outbreak
1 SAN HR
CE
CBDM APPROVED
B. Salmonella outbreak
C. Clostridium botulinum outbreak
5. Why is thawing a holiday roast in the refrigerator
recommended?
A. It speeds up the thawing process
B. It prevents rapid multiplication of bacteria
C. It enhances the flavor of the meat
6. What is the recommended internal temperature
for ground meat, according to the 2022 Food
Code?
A. 145˚F (63˚C)
B. 160˚F (71.1˚C)
C. 175˚F (80˚C)
7. What is the main concern with slow cookers?
A. They cook food unevenly
B. They are not energy efficient
C. They can cause the food temperature to be in
the " Danger Zone " if mishandled
8. What is the best way for leftovers to be handled?
A. Discard them immediately
B. Reheat them thoroughly to 165˚F (74˚C) before
consuming
C. Store them at room temperature for up to
a week
MAKE YOUR CE HOURS AUD IT PROOF
ATTENTION CDM, CFPPs! Purchase your online CE products in the ANFP Marketplace and your completed CE
hours will be automatically reported in your continuing education record. This includes all ANFP online courses,
archived webinars, and online CE articles.
10 NUTRITION & FOODSERVICE EDGE | MARCH-APRIL 2024
http://www.ANFPonline.org/market
Nutrition & Foodservice Edge Magazine - March/April 2024
Table of Contents for the Digital Edition of Nutrition & Foodservice Edge Magazine - March/April 2024
Top 10 Strategies to Cultivate a Strong and Lasting Food Safety Culture
Navigating Food Safety Through the Seasons
Deep Dive: Diseases of the Digestive System
Top Tips for Attracting and Managing Gen Z Employees
2024 ACE Preview
Workforce Development is Always on the Menu in the Foodservice Industry
My Recipe for Success
Say the Magic Words...Sesame on the Scene
Building a Better Organization with DEI
ANFP Initiatives Give Us Much to be Excited About
Early Career CDM, CFPP
What CDM, CFPP Means to Me
CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - March/April 2024 - Cover1
Nutrition & Foodservice Edge Magazine - March/April 2024 - Cover2
Nutrition & Foodservice Edge Magazine - March/April 2024 - 1
Nutrition & Foodservice Edge Magazine - March/April 2024 - 2
Nutrition & Foodservice Edge Magazine - March/April 2024 - 3
Nutrition & Foodservice Edge Magazine - March/April 2024 - 4
Nutrition & Foodservice Edge Magazine - March/April 2024 - Top 10 Strategies to Cultivate a Strong and Lasting Food Safety Culture
Nutrition & Foodservice Edge Magazine - March/April 2024 - Navigating Food Safety Through the Seasons
Nutrition & Foodservice Edge Magazine - March/April 2024 - 7
Nutrition & Foodservice Edge Magazine - March/April 2024 - 8
Nutrition & Foodservice Edge Magazine - March/April 2024 - 9
Nutrition & Foodservice Edge Magazine - March/April 2024 - 10
Nutrition & Foodservice Edge Magazine - March/April 2024 - 11
Nutrition & Foodservice Edge Magazine - March/April 2024 - Deep Dive: Diseases of the Digestive System
Nutrition & Foodservice Edge Magazine - March/April 2024 - 13
Nutrition & Foodservice Edge Magazine - March/April 2024 - 14
Nutrition & Foodservice Edge Magazine - March/April 2024 - 15
Nutrition & Foodservice Edge Magazine - March/April 2024 - 16
Nutrition & Foodservice Edge Magazine - March/April 2024 - 17
Nutrition & Foodservice Edge Magazine - March/April 2024 - Top Tips for Attracting and Managing Gen Z Employees
Nutrition & Foodservice Edge Magazine - March/April 2024 - 19
Nutrition & Foodservice Edge Magazine - March/April 2024 - 20
Nutrition & Foodservice Edge Magazine - March/April 2024 - 21
Nutrition & Foodservice Edge Magazine - March/April 2024 - 22
Nutrition & Foodservice Edge Magazine - March/April 2024 - 23
Nutrition & Foodservice Edge Magazine - March/April 2024 - 2024 ACE Preview
Nutrition & Foodservice Edge Magazine - March/April 2024 - 25
Nutrition & Foodservice Edge Magazine - March/April 2024 - Workforce Development is Always on the Menu in the Foodservice Industry
Nutrition & Foodservice Edge Magazine - March/April 2024 - 27
Nutrition & Foodservice Edge Magazine - March/April 2024 - 28
Nutrition & Foodservice Edge Magazine - March/April 2024 - 29
Nutrition & Foodservice Edge Magazine - March/April 2024 - 30
Nutrition & Foodservice Edge Magazine - March/April 2024 - My Recipe for Success
Nutrition & Foodservice Edge Magazine - March/April 2024 - Say the Magic Words...Sesame on the Scene
Nutrition & Foodservice Edge Magazine - March/April 2024 - 33
Nutrition & Foodservice Edge Magazine - March/April 2024 - 34
Nutrition & Foodservice Edge Magazine - March/April 2024 - 35
Nutrition & Foodservice Edge Magazine - March/April 2024 - Building a Better Organization with DEI
Nutrition & Foodservice Edge Magazine - March/April 2024 - 37
Nutrition & Foodservice Edge Magazine - March/April 2024 - 38
Nutrition & Foodservice Edge Magazine - March/April 2024 - 39
Nutrition & Foodservice Edge Magazine - March/April 2024 - 40
Nutrition & Foodservice Edge Magazine - March/April 2024 - 41
Nutrition & Foodservice Edge Magazine - March/April 2024 - ANFP Initiatives Give Us Much to be Excited About
Nutrition & Foodservice Edge Magazine - March/April 2024 - 43
Nutrition & Foodservice Edge Magazine - March/April 2024 - Early Career CDM, CFPP
Nutrition & Foodservice Edge Magazine - March/April 2024 - 45
Nutrition & Foodservice Edge Magazine - March/April 2024 - What CDM, CFPP Means to Me
Nutrition & Foodservice Edge Magazine - March/April 2024 - CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - March/April 2024 - 48
Nutrition & Foodservice Edge Magazine - March/April 2024 - Cover3
Nutrition & Foodservice Edge Magazine - March/April 2024 - Cover4
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