CPM Food Safety & Quality Control 3

Question 1

What is the correct two-step cooling process for a large batch of pumpkin pie filling?

Accepted Answer

Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 more hours

Answer

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?

Accepted Answer

Metal shavings from a worn pie cutter

Answer

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:

Accepted Answer

Be excluded from food handling until symptom-free for at least 48 hours

Answer

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?

Accepted Answer

Wheat (gluten)

Answer

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?

Accepted Answer

The item received or produced earliest

Answer

FIFO ensures that the oldest product is used first, reducing spoilage and food safety risks from expired ingredients.

(CPM) Certified Pie Maker Practice Test