CFPM Temperature Control & Cold Chain Management 1 — Questions and Answers
Question 1: What is the temperature danger zone for food according to the FDA Food Code?
- 32°F to 140°F (0°C to 60°C)
- 41°F to 135°F (5°C to 57°C) (Correct answer)
- 40°F to 145°F (4°C to 63°C)
- 50°F to 130°F (10°C to 54°C)
Correct answer: 41°F to 135°F (5°C to 57°C)
The FDA Food Code defines the temperature danger zone as 41°F to 135°F (5°C to 57°C), where bacteria multiply most rapidly.
Question 2: How long can TCS (Time/Temperature Control for Safety) food remain in the temperature danger zone before it must be discarded?
- 2 hours total
- 4 hours total (Correct answer)
- 6 hours total
- 8 hours total
Correct answer: 4 hours total
TCS food that has been in the temperature danger zone for a cumulative total of 4 hours or more must be discarded.
Question 3: What is the maximum cold-holding temperature for TCS foods such as sliced deli meats?
- 45°F (7°C)
- 41°F (5°C) (Correct answer)
- 38°F (3°C)
- 35°F (2°C)
Correct answer: 41°F (5°C)
TCS foods must be held at 41°F (5°C) or below to slow bacterial growth and prevent foodborne illness.
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?
- Reheat the chicken to 165°F immediately
- Discard the chicken because it has been in the danger zone too long (Correct answer)
- Move the chicken to a refrigerated truck if temperature is below 70°F
- Continue monitoring; discard only if temperature exceeds 70°F
Correct answer: Discard the chicken because it has been in the danger zone too long
Because 5 hours exceeds the 4-hour maximum allowed in the danger zone, the chicken must be discarded regardless of current temperature.
Question 5: Which thermometer type is best suited for measuring the surface temperature of a flat grill to verify correct hot-holding surface heat?
- Bimetallic stemmed thermometer
- Thermocouple with surface probe
- Glass spirit thermometer
- Infrared (laser) thermometer (Correct answer)
Correct answer: Infrared (laser) thermometer
Infrared thermometers measure surface temperatures without contact, making them ideal for checking flat cooking surfaces like grills.
Question 6: When cooling cooked soup from 135°F, what is the required temperature it must reach within the first 2 hours?
- 41°F (5°C)
- 70°F (21°C) (Correct answer)
- 100°F (38°C)
- 50°F (10°C)
Correct answer: 70°F (21°C)
The FDA 2-stage cooling method requires food to cool from 135°F to 70°F within the first 2 hours to reduce bacterial growth rapidly.
Question 7: After reaching 70°F within 2 hours, cooked food must cool to 41°F or below within what additional time period?
- 2 hours
- 4 hours (Correct answer)
- 6 hours
- 8 hours
Correct answer: 4 hours
The FDA 2-stage cooling method requires food to go from 70°F to 41°F within an additional 4 hours (6 hours total cooling time).
CFPM Temperature Control & Cold Chain Management 1
What is the temperature danger zone for food according to the FDA Food Code?