Certified Dietary Manager (CDM) Practice Exam

What must be done to control hazards in foodservice?

1. They should be minimized or eliminated

2. They should be noted but not acted upon

3. They should be reported to consumers

4. They should be monitored without intervention

The correct answer is: They should be minimized or eliminated

Minimizing or eliminating hazards in foodservice is essential for ensuring food safety and protecting public health. This approach aligns with the principles of Hazard Analysis Critical Control Points (HACCP), which focus on identifying potential hazards in food production and implementing measures to prevent them. By actively working to reduce or remove hazards, foodservice operations can prevent contamination, foodborne illnesses, and ensure the quality of the food served. Addressing hazards proactively demonstrates a commitment to safe food handling practices and can enhance customer confidence in the facility. Effective hazard management ultimately contributes to overall food safety, compliance with regulations, and the establishment of safe dining environments for consumers.