Practice Test Geeks(CPM) Certified Pie Maker Practice Test
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Food Safety & Quality Control Flashcards

7 cards from real CPM practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

Read the first 7 Food Safety & Quality Control flashcards as text

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

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

    The FDA two-stage cooling rule requires 135°F→70°F within 2 hours and 70°F→41°F within the next 4 hours.

  2. Which of the following is a physical contaminant hazard specific to pie production?

    Answer: Metal shavings from a worn pie cutter

    Metal shavings from worn equipment are a physical hazard that can directly injure consumers and must be controlled through equipment maintenance.

  3. A food handler with a confirmed Norovirus infection should:

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

    Norovirus is highly contagious; infected food handlers must be excluded from work until at least 48 hours after symptoms resolve.

  4. Which allergen is commonly hidden in pre-made pie crusts and must be declared on labels for US consumers?

    Answer: Wheat (gluten)

    Wheat is one of the 9 major food allergens (FALCPA/FASTER Act) and must always be clearly declared on ingredient labels.

  5. When using a FIFO (First In, First Out) system in a pie bakery, which item should be used first?

    Answer: The item received or produced earliest

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

  6. What internal temperature must a baked egg-based pie (such as quiche or custard pie) reach to be considered safe?

    Answer: 160°F

    Egg-based dishes must reach an internal temperature of 160°F to ensure Salmonella and other egg-borne pathogens are destroyed.

  7. A pie bakery's pest control log shows rodent droppings near the flour storage area. What is the FIRST action to take?

    Answer: Discard all potentially contaminated ingredients and contact a licensed pest control operator

    Evidence of rodent activity requires immediate removal of contaminated product and professional pest control intervention before production continues.