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ServSafe & Temperature Logging 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 ServSafe & Temperature Logging flashcards as text

  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?

    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.

  2. Which government agency enforces the Food Safety Modernization Act (FSMA), which impacts commercial pie manufacturers?

    Answer: FDA

    The FDA administers FSMA, which requires food facilities to implement preventive controls and maintain temperature monitoring records.

  3. What is the purpose of calibrating a thermometer in ice water before taking pie temperatures?

    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.

  4. Which pie ingredient is classified as a TCS (Time/Temperature Control for Safety) food because it supports rapid bacterial growth?

    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.

  5. At what point during the cooling process does a baked pumpkin pie spend the most time in the temperature danger zone?

    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.

  6. Which type of thermometer is NOT acceptable for measuring the internal temperature of a baked pie?

    Answer: Infrared (laser) thermometer

    Infrared thermometers measure surface temperature only and cannot determine the internal temperature of food.

  7. A baker places hot apple pies directly into a walk-in cooler to cool. Why might this violate food safety guidelines?

    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.