CPM Food Safety & Quality Control 2

Question 1

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

Accepted Answer

2 hours

Answer

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

Question 2

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

Accepted Answer

Salmonella enteritidis

Answer

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

Question 3

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

Accepted Answer

Reject the delivery

Answer

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

Question 4

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

Accepted Answer

Thermocouple or thin-probe digital thermometer

Answer

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

Question 5

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

Accepted Answer

7 seconds

Answer

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

(CPM) Certified Pie Maker Practice Test