CPM Food Safety & Quality Control 3 — Questions and Answers
Question 1: What is the correct two-step cooling process for a large batch of pumpkin pie filling?
- Cool from 135°F to 41°F within 4 hours straight
- Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 more hours (Correct answer)
- Cool from 135°F to 70°F within 4 hours, then to 41°F within 2 more hours
- Cool at room temperature until 70°F, then refrigerate
Correct answer: Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 more hours
The FDA two-stage cooling rule requires 135°F→70°F within 2 hours and 70°F→41°F within the next 4 hours.
Question 2: Which of the following is a physical contaminant hazard specific to pie production?
- Salmonella in custard
- Metal shavings from a worn pie cutter (Correct answer)
- Mold on flour
- Listeria in dairy
Correct answer: Metal shavings from a worn pie cutter
Metal shavings from worn equipment are a physical hazard that can directly injure consumers and must be controlled through equipment maintenance.
Question 3: A food handler with a confirmed Norovirus infection should:
- Wear double gloves and continue working
- Be excluded from food handling until symptom-free for at least 48 hours (Correct answer)
- Work only on non-perishable items
- Use extra hand sanitizer between tasks
Correct answer: Be excluded from food handling until symptom-free for at least 48 hours
Norovirus is highly contagious; infected food handlers must be excluded from work until at least 48 hours after symptoms resolve.
Question 4: Which allergen is commonly hidden in pre-made pie crusts and must be declared on labels for US consumers?
- Corn
- Wheat (gluten) (Correct answer)
- Oats
- Flaxseed
Correct answer: Wheat (gluten)
Wheat is one of the 9 major food allergens (FALCPA/FASTER Act) and must always be clearly declared on ingredient labels.
Question 5: When using a FIFO (First In, First Out) system in a pie bakery, which item should be used first?
- The item with the best appearance
- The item received or produced earliest (Correct answer)
- The item with the highest cost
- The item closest to the front of the shelf
Correct answer: The item received or produced earliest
FIFO ensures that the oldest product is used first, reducing spoilage and food safety risks from expired ingredients.
Question 6: What internal temperature must a baked egg-based pie (such as quiche or custard pie) reach to be considered safe?
- 145°F
- 155°F
- 160°F (Correct answer)
- 165°F
Correct answer: 160°F
Egg-based dishes must reach an internal temperature of 160°F to ensure Salmonella and other egg-borne pathogens are destroyed.
Question 7: A pie bakery's pest control log shows rodent droppings near the flour storage area. What is the FIRST action to take?
- Set additional traps and continue production
- Discard all potentially contaminated ingredients and contact a licensed pest control operator (Correct answer)
- Move the flour to a different area
- Cover the flour bins more tightly and monitor
Correct answer: Discard all potentially contaminated ingredients and contact a licensed pest control operator
Evidence of rodent activity requires immediate removal of contaminated product and professional pest control intervention before production continues.
CPM Food Safety & Quality Control 3
What is the correct two-step cooling process for a large batch of pumpkin pie filling?