CPM ServSafe & Temperature Logging 2 — Questions and Answers
Question 1: What is the minimum internal temperature required when reheating previously cooked pie fillings for hot holding?
- 135°F (57°C)
- 145°F (63°C)
- 165°F (74°C) (Correct answer)
- 155°F (68°C)
Correct 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.
Question 2: Which of the following is a symptom of Salmonella poisoning, a major concern in egg-based pie fillings?
- Vomiting within 30 minutes of eating
- Diarrhea, fever, and abdominal cramps 6-72 hours after exposure (Correct answer)
- Numbness in the extremities
- Yellowing of the skin
Correct 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.
Question 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?
- Just under the surface crust
- Into the thickest part of the filling, avoiding the pan (Correct answer)
- Against the bottom crust
- At the center top of the pie
Correct 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.
Question 4: Which type of pathogen is responsible for causing illness through toxins produced in improperly stored cream pies?
- Hepatitis A virus
- Staphylococcus aureus (Correct answer)
- Listeria monocytogenes
- Campylobacter jejuni
Correct 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.
Question 5: A temperature log shows a pie cooler held at 42°F (5.6°C) all day. Is this acceptable under ServSafe guidelines?
- Yes, because it is below 45°F
- No, because cold holding must be 41°F (5°C) or below (Correct answer)
- Yes, because it is within 2°F of the standard
- No, because cold holding must be 38°F (3°C) or below
Correct 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.
Question 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)?
- Add more filling and continue serving
- Discard the pie immediately
- Reheat to 165°F within 2 hours, then return to hot holding (Correct answer)
- Cool it rapidly and refrigerate
Correct 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.
Question 7: Which document provides written instructions for maintaining food safety standards in a pie production kitchen?
- HACCP plan (Correct answer)
- Nutrition facts label
- Supply chain manifest
- Marketing brief
Correct answer: HACCP plan
A HACCP (Hazard Analysis Critical Control Points) plan identifies hazards and outlines procedures to keep food safe throughout production.
CPM ServSafe & Temperature Logging 2
What is the minimum internal temperature required when reheating previously cooked pie fillings for hot holding?