CFPM Temperature Control & Cold Chain Management 2 — Questions and Answers
Question 1: Which method is NOT an approved rapid cooling technique for large batches of hot food?
- Using an ice-water bath
- Dividing food into shallow pans
- Placing hot food directly into a walk-in cooler in a deep stockpot (Correct answer)
- Using a blast chiller
Correct answer: Placing hot food directly into a walk-in cooler in a deep stockpot
Placing hot food in a deep stockpot in the walk-in does not cool food fast enough because it insulates the interior and warms the surrounding air.
Question 2: What is the minimum hot-holding temperature for TCS foods such as cooked chicken or soup?
- 120°F (49°C)
- 130°F (54°C)
- 135°F (57°C) (Correct answer)
- 145°F (63°C)
Correct answer: 135°F (57°C)
TCS foods must be hot-held at 135°F (57°C) or above to prevent bacterial growth after cooking.
Question 3: A food manager observes that a steam table is holding cooked rice at 120°F. What corrective action should be taken?
- Add cold water to the steam table pan to stabilize the temperature
- Reheat the rice to 165°F within 2 hours, then return it to hot holding (Correct answer)
- Discard the rice immediately without checking how long it has been held
- Increase the steam table temperature and continue holding
Correct answer: Reheat the rice to 165°F within 2 hours, then return it to hot holding
Rice that has dropped below 135°F must be reheated to 165°F within 2 hours before being returned to hot holding at or above 135°F.
Question 4: What temperature must be maintained in a refrigerated delivery truck when transporting TCS food?
- Below 50°F (10°C)
- 45°F (7°C) or below
- 41°F (5°C) or below (Correct answer)
- 38°F (3°C) or below
Correct answer: 41°F (5°C) or below
TCS food must be transported at 41°F (5°C) or below to stay within safe cold-holding requirements throughout the delivery chain.
Question 5: Which thermometer calibration method uses a mixture of ice and water to achieve a reference point of 32°F (0°C)?
- Boiling point method
- Freezing point (ice-point) method (Correct answer)
- Reference thermometer method
- Manufacturer reset method
Correct answer: Freezing point (ice-point) method
The ice-point method uses a 50/50 mixture of ice and water, which stabilizes at 32°F (0°C), to calibrate food thermometers.
Question 6: How often should temperatures of TCS foods in cold storage be checked and recorded during a shift?
- Once at the beginning of the shift only
- Every 15 minutes
- At minimum every 4 hours, or every 2 hours to allow corrective action in time (Correct answer)
- Only when a regulatory inspector is present
Correct answer: At minimum every 4 hours, or every 2 hours to allow corrective action in time
Checking every 2 hours allows enough time to take corrective action (reheat or discard) before the 4-hour limit is exceeded.
Question 7: A CFPM receives a shipment of fresh fish. At what temperature must the fish be received to be accepted?
- 50°F (10°C) or below
- 45°F (7°C) or below
- 41°F (5°C) or below (Correct answer)
- 32°F (0°C) or below
Correct answer: 41°F (5°C) or below
Fresh fish must be received at 41°F (5°C) or below; fish received above this temperature should be rejected.
CFPM Temperature Control & Cold Chain Management 2
Which method is NOT an approved rapid cooling technique for large batches of hot food?