CPM ServSafe & Temperature Logging 2

Question 1

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

Accepted Answer

165°F (74°C)

Answer

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?

Accepted Answer

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

Answer

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?

Accepted Answer

Into the thickest part of the filling, avoiding the pan

Answer

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?

Accepted Answer

Staphylococcus aureus

Answer

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?

Accepted Answer

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

Answer

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

(CPM) Certified Pie Maker Practice Test