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
A pie shop sells slices at room temperature for up to 2 hours. Which type of pie poses the greatest food safety risk in this scenario?
Answer: Banana cream pie with pastry cream
Banana cream pie contains pastry cream (milk, eggs) and fresh banana — both TCS ingredients that support rapid bacterial growth at room temperature.
When should a food handler wash hands in a pie production environment?
Answer: After handling raw eggs, before touching ready-to-eat pie crusts
Handwashing is required after handling raw TCS ingredients like eggs before touching ready-to-eat foods to prevent cross-contamination.
What is the correct procedure for a three-compartment sink used to clean pie pans?
Answer: Scrape, wash, rinse, sanitize, air-dry
The three-compartment sink process requires scraping debris, washing with detergent, rinsing, sanitizing, then air-drying — never towel-drying.
A pie baker notices condensation forming inside a cooler storing cream pies. What food safety concern does this raise?
Answer: Moisture from condensation can encourage mold and bacterial growth on pies
Excess moisture from condensation creates conditions that support mold and bacterial growth, potentially contaminating exposed pie fillings.
Which allergen is most commonly present in traditional pie crusts and must be disclosed under US labeling law?
Answer: Wheat (gluten)
Wheat is one of the FDA's major nine food allergens and must be clearly declared on labels for any product containing wheat-based flour.
How often should a certified pie maker verify that hot-holding equipment maintains safe temperatures during a service period?
Answer: At least every 2 hours
Checking hot-held food at least every 2 hours allows corrective action to be taken while food is still within the safe time limit.
A pie baker is sick with vomiting and diarrhea but wants to finish their shift. What is the correct ServSafe response?
Answer: Exclude them from the food establishment immediately
Employees experiencing vomiting or diarrhea must be excluded from the food establishment entirely, as these symptoms indicate likely illness that can contaminate food.