CPM ServSafe & Temperature Logging 3 — Questions and Answers
Question 1: A pie shop employee checks cream pie temperature every 2 hours. The 10 AM log reads 41°F and the 12 PM log reads 48°F. What should happen next?
- Continue monitoring every 2 hours
- Discard the pies and sanitize the cooler (Correct answer)
- Move pies to a different shelf
- Add ice packs around the pies and recheck in 30 minutes
Correct answer: Discard the pies and sanitize the cooler
Pies that have exceeded 41°F for an unknown duration during that 2-hour window must be discarded, and the equipment failure must be investigated.
Question 2: Which government agency enforces the Food Safety Modernization Act (FSMA), which impacts commercial pie manufacturers?
- USDA
- FDA (Correct answer)
- CDC
- OSHA
Correct answer: FDA
The FDA administers FSMA, which requires food facilities to implement preventive controls and maintain temperature monitoring records.
Question 3: What is the purpose of calibrating a thermometer in ice water before taking pie temperatures?
- To sterilize the probe
- To verify the thermometer reads 32°F (0°C) accurately (Correct answer)
- To cool the probe before inserting it into hot food
- To comply with OSHA regulations
Correct answer: To verify the thermometer reads 32°F (0°C) accurately
Calibrating in ice water confirms the thermometer reads the known freezing point of water, ensuring accuracy before food temperature checks.
Question 4: Which pie ingredient is classified as a TCS (Time/Temperature Control for Safety) food because it supports rapid bacterial growth?
- Sugar
- Wheat flour
- Dairy-based custard filling (Correct answer)
- Shortening
Correct answer: Dairy-based custard filling
Dairy-based custard contains protein and moisture that support bacterial growth, classifying it as a TCS food requiring strict temperature control.
Question 5: At what point during the cooling process does a baked pumpkin pie spend the most time in the temperature danger zone?
- From 135°F down to 70°F within the first 2 hours (Correct answer)
- From 70°F down to 41°F in the next 4 hours
- When going from oven to cooling rack
- When wrapped and placed in the cooler
Correct answer: From 135°F down to 70°F within the first 2 hours
The first cooling stage from 135°F to 70°F is the most critical because bacteria multiply fastest at higher temperatures within the danger zone.
Question 6: Which type of thermometer is NOT acceptable for measuring the internal temperature of a baked pie?
- Thermocouple thermometer
- Infrared (laser) thermometer (Correct answer)
- Bimetallic stemmed thermometer
- Thermistor thermometer
Correct answer: Infrared (laser) thermometer
Infrared thermometers measure surface temperature only and cannot determine the internal temperature of food.
Question 7: A baker places hot apple pies directly into a walk-in cooler to cool. Why might this violate food safety guidelines?
- It could contaminate the pies with cooler odors
- The hot pies can raise the ambient temperature, putting other TCS foods at risk (Correct answer)
- Cooling too quickly causes condensation and mold
- Walk-in coolers are not approved for cooling hot food
Correct answer: The hot pies can raise the ambient temperature, putting other TCS foods at risk
Placing hot food directly into a cooler raises the surrounding air temperature, potentially pushing other stored TCS foods into the danger zone.
CPM ServSafe & Temperature Logging 3
A pie shop employee checks cream pie temperature every 2 hours.
The 10 AM log reads 41°F and the 12 PM log reads 48°F.
What should happen next?