CFPM Temperature Control & Cold Chain Management

Question 1

What is the temperature danger zone for food according to the FDA Food Code?

Accepted Answer

41°F to 135°F (5°C to 57°C)

Answer

32°F to 140°F (0°C to 60°C)

Answer

40°F to 145°F (4°C to 63°C)

Answer

50°F to 130°F (10°C to 54°C)

Question 2

How long can TCS (Time/Temperature Control for Safety) food remain in the temperature danger zone before it must be discarded?

Accepted Answer

4 hours total

Answer

2 hours total

Answer

6 hours total

Answer

8 hours total

Question 3

What is the maximum cold-holding temperature for TCS foods such as sliced deli meats?

Accepted Answer

41°F (5°C)

Answer

45°F (7°C)

Answer

38°F (3°C)

Answer

35°F (2°C)

Question 4

A walk-in cooler loses power overnight. Cooked chicken was stored at 38°F. After 5 hours without power the temperature reaches 55°F. What action should be taken?

Accepted Answer

Discard the chicken because it has been in the danger zone too long

Answer

Reheat the chicken to 165°F immediately

Answer

Move the chicken to a refrigerated truck if temperature is below 70°F

Answer

Continue monitoring; discard only if temperature exceeds 70°F

Question 5

Which thermometer type is best suited for measuring the surface temperature of a flat grill to verify correct hot-holding surface heat?

Accepted Answer

Infrared (laser) thermometer

Answer

Bimetallic stemmed thermometer

Answer

Thermocouple with surface probe

Answer

Glass spirit thermometer

Question 6

When cooling cooked soup from 135°F, what is the required temperature it must reach within the first 2 hours?

Accepted Answer

70°F (21°C)

Answer

41°F (5°C)

Answer

100°F (38°C)

Answer

50°F (10°C)

Question 7

After reaching 70°F within 2 hours, cooked food must cool to 41°F or below within what additional time period?

Accepted Answer

4 hours

Answer

2 hours

Answer

6 hours

Answer

8 hours