CFPM Temperature Control & Cold Chain Management 2

Question 1

Which method is NOT an approved rapid cooling technique for large batches of hot food?

Accepted Answer

Placing hot food directly into a walk-in cooler in a deep stockpot

Answer

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?

Accepted Answer

135°F (57°C)

Answer

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?

Accepted Answer

Reheat the rice to 165°F within 2 hours, then return it to hot holding

Answer

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?

Accepted Answer

41°F (5°C) or below

Answer

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)?

Accepted Answer

Freezing point (ice-point) method

Answer

The ice-point method uses a 50/50 mixture of ice and water, which stabilizes at 32°F (0°C), to calibrate food thermometers.

(CFPM) Certified Food Protection Manager Practice Test