Food Safety & Sanitation in the Bakery Quiz

What do Good Manufacturing Practices (GMPs) ensure in a bakery?

• The bakery is always clean

• Bakers work without supervision

• All ingredients are organic

• The bread produced has identity, strength, composition, quality, and purity

Which of the following is NOT a main defense against the growth of bacteria?

• Storing ingredients properly

• Keeping food areas clean

• Using the same chopping board for all foods

• Maintaining proper temperature control

What should bakers do to maintain personal hygiene?

• Use the same apron for multiple days

• Avoid wearing hair nets

• Wear jewelry while baking

• Wash hands with soap before starting work

How should raw food be stored in relation to ready-to-eat food?

• In the same refrigerator

• On the same shelf

• In separate refrigerators

• In open containers

What is the minimum temperature that hot foods should be kept at before serving?

• 50°C

• 63°C

• 85°C

• 75°C

What is cross-contamination?

• The storage of ingredients

• The process of cooking food

• Transfer of bacteria from one food to another

• The method of cleaning surfaces

What is the first step in proper bakery cleaning and sanitizing practices?

• Sanitize with chemicals

• Wipe up dirt, debris, and food waste

• Air dry the surfaces

• Rinse with hot water

What should food handlers use to avoid contamination during food preparation?

• Unwashed equipment

• The same utensils for all food types

• Different chopping boards for raw and ready-to-eat food

• Their hands

The following is an example of cross contamination in a bakery :

• Using separate chopping board for roasted nuts and raw dough

• Washing the brush after applying egg wash and before glazing

• Using the same baking paper for bread and gluten free cakes

• Using separate piping bags for choux pastry and chantilly cream

The following bakery item is perishable and requires refrigeration :

• Lemon Pound Cake

• Baguette

• Croissants

• Tuna Mayonnaise bun