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ServSafe & Temperature Logging 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 ServSafe & Temperature Logging flashcards as text

  1. What is the minimum internal temperature required when reheating previously cooked pie fillings for hot holding?

    Answer: 165°F (74°C)

    Previously cooked foods must be reheated to 165°F (74°C) within 2 hours before being placed in hot holding equipment.

  2. Which of the following is a symptom of Salmonella poisoning, a major concern in egg-based pie fillings?

    Answer: Diarrhea, fever, and abdominal cramps 6-72 hours after exposure

    Salmonella typically causes diarrhea, fever, and abdominal cramps appearing 6-72 hours after consuming contaminated food.

  3. A pie baker uses a bimetallic stemmed thermometer. Where should the sensing area be inserted to get an accurate reading of a custard pie?

    Answer: Into the thickest part of the filling, avoiding the pan

    The thermometer's sensing area must reach the thickest part of the filling, away from the pan, to measure the true internal temperature.

  4. Which type of pathogen is responsible for causing illness through toxins produced in improperly stored cream pies?

    Answer: Staphylococcus aureus

    Staphylococcus aureus produces heat-stable toxins in foods left in the temperature danger zone, and these toxins cannot be destroyed by reheating.

  5. A temperature log shows a pie cooler held at 42°F (5.6°C) all day. Is this acceptable under ServSafe guidelines?

    Answer: No, because cold holding must be 41°F (5°C) or below

    ServSafe requires cold holding at 41°F (5°C) or below; 42°F exceeds the limit and puts food at risk.

  6. What corrective action should a pie baker take when a temperature log reveals that a hot-held fruit pie dropped to 120°F (49°C)?

    Answer: Reheat to 165°F within 2 hours, then return to hot holding

    If a hot-held item drops below 135°F, it must be reheated to 165°F within 2 hours before returning to hot holding.

  7. Which document provides written instructions for maintaining food safety standards in a pie production kitchen?

    Answer: HACCP plan

    A HACCP (Hazard Analysis Critical Control Points) plan identifies hazards and outlines procedures to keep food safe throughout production.