Certified Dietary Manager (CDM) Practice Exam

Which of the following is an example of an appropriate critical limit?

1. Store frozen food in a warm kitchen

2. Chill the tuna for 24 hours before making the salad. Once the salad is prepared, chill the salad to 41 degrees within four hours

3. Defrost meat at room temperature for several hours

4. Leave prepared salads in the sun for serving

The correct answer is: Chill the tuna for 24 hours before making the salad. Once the salad is prepared, chill the salad to 41 degrees within four hours

An appropriate critical limit is a set of guidelines or criteria that must be met in order to ensure the safety and quality of a food product. Option A is incorrect because storing frozen food in a warm kitchen would allow bacteria to grow and could cause food poisoning. Option C is also incorrect because defrosting meat at room temperature for several hours can lead to the growth of harmful bacteria. Option D is also incorrect because leaving prepared salads in the sun for serving can also lead to bacterial growth and potentially cause foodborne illness. Option B is the correct answer because it outlines specific time and temperature requirements for safely handling and storing the food product to prevent potential contamination and ensure its safety for consumption.