CPM ServSafe & Temperature Logging 3

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?

Accepted Answer

Discard the pies and sanitize the cooler

Answer

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?

Accepted Answer

FDA

Answer

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?

Accepted Answer

To verify the thermometer reads 32°F (0°C) accurately

Answer

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?

Accepted Answer

Dairy-based custard filling

Answer

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?

Accepted Answer

From 135°F down to 70°F within the first 2 hours

Answer

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.

(CPM) Certified Pie Maker Practice Test