Nutrition & Foodservice Edge Magazine - September/October 2024 - 23
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 Beyond Guesswork: Effectively Using Food Thermometers in Your Kitchen 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 is the correct final temperature reading for
a properly calibrated thermometer when placed
in ice water?
A. 0°F (-18°C)
B. 32˚F (0˚C)
C. 41˚F (5˚C)
2. The most common and versatile food
thermometer used in cooking is:
A. Infrared thermometer
B. Probe thermometer
C. Thermocouple thermometer
3. What is the primary function of the U.S.
Food Code?
A. To define ethical principles for food
production companies
B. To establish guidelines and regulations for
food handling and food safety
C. To outline the different types of foodborne
illnesses
4. A probe thermometer is suited for which type
of food?
A. Meat
B. Salads
C. Soup
5. According to the Food Code, unless encased in a
shatterproof coating, food thermometers should
not be made of what type of material?
A. Plastic
B. Wood
C. Glass
6. When checking the temperature of casseroles, the
best location to place the thermometer should be:
A. Near the edges
B. In the center
C. In the center and several other places
7. According to the Food Code, bacterial growth and
higher chance of foodborne illness occur at what
temperature range?
A. 32˚F to 212˚F (0˚C to 100˚C)
B. 41˚F to 135˚F (5˚C to 57˚C)
C. 50˚F to 140˚F (10˚C to 60˚C)
8. For a bimetallic stemmed thermometer to provide
an accurate internal temperature, what is the
minimum recommended depth into the food?
A. At least 2 inches
B. At least 3 inches
C. Any depth
1 SAN HR
CE
CBDM APPROVED
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.
NUTRITION & F OOD SER VICE EDGE | SEPTEMBER-OCTOBER 2024 23
http://www.ANFPonline.org/market
Nutrition & Foodservice Edge Magazine - September/October 2024
Table of Contents for the Digital Edition of Nutrition & Foodservice Edge Magazine - September/October 2024
Top 10 Connections Between Nutrition and Wound Healing
Nutrition to Fuel Through Transitions
Revisiting the RAI Process for Nutrition
Beyond Guesswork: Effectively Using Food Thermometers in Your Kitchen
Prioritizing Compensation for Your Staff
My Recipe for Success
Peak Performance: Empowering Your Team for Maximum Productivity
Nourishing Confidence as a Corporate Culinary Director in Health Care and Senior Living
2024 ANFP Benchmarking Study Highlights
What CDM, CFPP Means to Me
2024 ACE Recap
Message From the Chair
ANFP Applauds 2024 Award Recipients
CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - September/October 2024 - Cover1
Nutrition & Foodservice Edge Magazine - September/October 2024 - Cover2
Nutrition & Foodservice Edge Magazine - September/October 2024 - 1
Nutrition & Foodservice Edge Magazine - September/October 2024 - 2
Nutrition & Foodservice Edge Magazine - September/October 2024 - 3
Nutrition & Foodservice Edge Magazine - September/October 2024 - 4
Nutrition & Foodservice Edge Magazine - September/October 2024 - Top 10 Connections Between Nutrition and Wound Healing
Nutrition & Foodservice Edge Magazine - September/October 2024 - Nutrition to Fuel Through Transitions
Nutrition & Foodservice Edge Magazine - September/October 2024 - 7
Nutrition & Foodservice Edge Magazine - September/October 2024 - 8
Nutrition & Foodservice Edge Magazine - September/October 2024 - 9
Nutrition & Foodservice Edge Magazine - September/October 2024 - 10
Nutrition & Foodservice Edge Magazine - September/October 2024 - 11
Nutrition & Foodservice Edge Magazine - September/October 2024 - Revisiting the RAI Process for Nutrition
Nutrition & Foodservice Edge Magazine - September/October 2024 - 13
Nutrition & Foodservice Edge Magazine - September/October 2024 - 14
Nutrition & Foodservice Edge Magazine - September/October 2024 - 15
Nutrition & Foodservice Edge Magazine - September/October 2024 - 16
Nutrition & Foodservice Edge Magazine - September/October 2024 - 17
Nutrition & Foodservice Edge Magazine - September/October 2024 - Beyond Guesswork: Effectively Using Food Thermometers in Your Kitchen
Nutrition & Foodservice Edge Magazine - September/October 2024 - 19
Nutrition & Foodservice Edge Magazine - September/October 2024 - 20
Nutrition & Foodservice Edge Magazine - September/October 2024 - 21
Nutrition & Foodservice Edge Magazine - September/October 2024 - 22
Nutrition & Foodservice Edge Magazine - September/October 2024 - 23
Nutrition & Foodservice Edge Magazine - September/October 2024 - Prioritizing Compensation for Your Staff
Nutrition & Foodservice Edge Magazine - September/October 2024 - 25
Nutrition & Foodservice Edge Magazine - September/October 2024 - 26
Nutrition & Foodservice Edge Magazine - September/October 2024 - My Recipe for Success
Nutrition & Foodservice Edge Magazine - September/October 2024 - Peak Performance: Empowering Your Team for Maximum Productivity
Nutrition & Foodservice Edge Magazine - September/October 2024 - 29
Nutrition & Foodservice Edge Magazine - September/October 2024 - 30
Nutrition & Foodservice Edge Magazine - September/October 2024 - 31
Nutrition & Foodservice Edge Magazine - September/October 2024 - Nourishing Confidence as a Corporate Culinary Director in Health Care and Senior Living
Nutrition & Foodservice Edge Magazine - September/October 2024 - 33
Nutrition & Foodservice Edge Magazine - September/October 2024 - 34
Nutrition & Foodservice Edge Magazine - September/October 2024 - 35
Nutrition & Foodservice Edge Magazine - September/October 2024 - 2024 ANFP Benchmarking Study Highlights
Nutrition & Foodservice Edge Magazine - September/October 2024 - 37
Nutrition & Foodservice Edge Magazine - September/October 2024 - 38
Nutrition & Foodservice Edge Magazine - September/October 2024 - What CDM, CFPP Means to Me
Nutrition & Foodservice Edge Magazine - September/October 2024 - 2024 ACE Recap
Nutrition & Foodservice Edge Magazine - September/October 2024 - 41
Nutrition & Foodservice Edge Magazine - September/October 2024 - Message From the Chair
Nutrition & Foodservice Edge Magazine - September/October 2024 - 43
Nutrition & Foodservice Edge Magazine - September/October 2024 - ANFP Applauds 2024 Award Recipients
Nutrition & Foodservice Edge Magazine - September/October 2024 - 45
Nutrition & Foodservice Edge Magazine - September/October 2024 - 46
Nutrition & Foodservice Edge Magazine - September/October 2024 - CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - September/October 2024 - 48
Nutrition & Foodservice Edge Magazine - September/October 2024 - Cover3
Nutrition & Foodservice Edge Magazine - September/October 2024 - Cover4
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