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

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?

Accepted Answer

4 hours total

Answer

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?

Accepted Answer

41°F (5°C)

Answer

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?

Accepted Answer

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

Answer

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?

Accepted Answer

Infrared (laser) thermometer

Answer

Infrared thermometers measure surface temperatures without contact, making them ideal for checking flat cooking surfaces like grills.

(CFPM) Certified Food Protection Manager Practice Test

(CFPM) Certified Food Protection Manager Practice Test

CFPM Temperature Control & Cold Chain Management