Food Safety & Quality Control Flashcards
7 cards from real CPM practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Food Safety & Quality Control flashcards as text
Which water activity (Aw) level effectively prevents most bacterial growth in pie fillings?
Answer: Below 0.85
Most bacterial pathogens cannot grow at water activity below 0.85, though molds and yeasts may still be active above 0.70.
Which agency regulates food safety standards for commercially sold pies in the United States?
Answer: FDA (Food and Drug Administration)
The FDA oversees food safety for most baked goods, including pies, under the Food Safety Modernization Act (FSMA).
A thermometer used in pie production reads 2°F higher than the actual temperature. This is discovered during calibration. What should be done?
Answer: Recalibrate or replace the thermometer before further use
An inaccurate thermometer must be recalibrated or replaced immediately to ensure accurate temperature monitoring and food safety compliance.
What is the purpose of adding a pH-lowering acid (such as lemon juice) to fresh fruit pie fillings beyond flavor?
Answer: To inhibit bacterial and enzymatic activity by lowering pH
Lowering pH through acidulation inhibits most bacteria (which prefer neutral to slightly acidic pH) and slows enzymatic browning.
When must a food handler be restricted (not excluded) from working with food?
Answer: When they have a minor cut covered with a bandage and glove
A minor wound that is properly covered with a bandage and impermeable glove allows the worker to continue with restriction rather than full exclusion.
Which type of contamination occurs when cleaning chemicals are accidentally stored above open pie ingredients on a shelf?
Answer: Chemical contamination
Chemicals stored above food can drip or spill onto ingredients, causing chemical contamination — a critical food safety hazard.
Which record is most important to maintain for HACCP compliance in a commercial pie bakery?
Answer: Temperature logs for baking and cooling critical control points
HACCP requires monitoring records at each critical control point; temperature logs for baking and cooling are the most essential documents for demonstrating compliance.