ServSafe & Temperature Logging Flashcards

A pie kitchen must implement a FIFO system. What does FIFO stand for in food storage?

Answer: First In, First Out

FIFO means using older stock before newer stock to prevent spoilage and reduce food waste.

Which temperature zone is defined as the 'temperature danger zone' by ServSafe?

Answer: 41°F to 135°F (5°C to 57°C)

ServSafe defines the temperature danger zone as 41°F to 135°F (5°C to 57°C), where bacteria multiply most rapidly.

A certified pie maker receives a delivery of fresh eggs for quiche pies. At what temperature must shell eggs be received?

Answer: Below 45°F (7°C)

Shell eggs must be received at an air temperature of 45°F (7°C) or below per FDA Food Code requirements.

What is the maximum number of hours a TCS pie filling can remain in the temperature danger zone before it must be discarded?

Answer: 4 hours

TCS foods that have been in the temperature danger zone for a cumulative total of more than 4 hours must be discarded.

Which record-keeping practice best supports a temperature logging program in a pie bakery?

Answer: Logging temperatures at set intervals throughout the day and documenting corrective actions

Consistent, timed entries with documented corrective actions create an auditable trail that demonstrates ongoing food safety compliance.

Cross-contamination in a pie kitchen most commonly occurs when:

Answer: Raw egg is dripped onto a finished cream pie during storage

Raw eggs dripping onto ready-to-eat food like cream pies introduces pathogens directly to food that will not be cooked further.

Which personal hygiene practice is most critical for a pie maker working with egg-custard fillings?

Answer: Washing hands for at least 20 seconds with soap and warm water

Proper handwashing for at least 20 seconds is the single most effective barrier against transferring pathogens like Salmonella to custard fillings.