Food Safety & Quality Control Flashcards

What is the maximum time a cream pie filling should remain in the temperature danger zone (41°F–135°F) during cooling?

Answer: 2 hours

The FDA Food Code allows a maximum of 2 hours in the temperature danger zone before food becomes unsafe.

Which pathogen is most commonly associated with undercooked eggs used in custard pie fillings?

Answer: Salmonella enteritidis

Salmonella enteritidis is the primary pathogen found inside intact raw eggs and is a major risk in custard-based pie fillings.

A pie shop receives a delivery of heavy cream that arrives at 48°F. What is the correct action?

Answer: Reject the delivery

Dairy products must arrive at 41°F or below; cream arriving at 48°F exceeds the safe receiving temperature and must be rejected.

Which type of thermometer is best for checking the internal temperature of a baked pie shell?

Answer: Thermocouple or thin-probe digital thermometer

A thermocouple or thin-probe digital thermometer gives the fastest, most accurate reading in thin or compact baked goods.

When sanitizing pie pans, what is the minimum contact time required for a 200 ppm chlorine solution?

Answer: 7 seconds

A 200 ppm chlorine sanitizer requires at least 7 seconds of contact time with clean surfaces to be effective.

A baker notices their refrigerator is cycling between 38°F and 46°F. What is the primary food safety concern?

Answer: Periods above 41°F allow bacterial growth

Any time refrigerated food rises above 41°F, bacteria can multiply, making temperature cycling a direct food safety hazard.

Which personal hygiene practice is most critical before beginning pie production after handling raw eggs?

Answer: Washing hands for at least 20 seconds with soap and warm water

Thorough handwashing with soap and warm water for at least 20 seconds is the most effective way to remove pathogens after handling raw eggs.