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Ch. 4 Serv Safe
Question | Answer |
---|---|
A food handler has finished trimming raw chicken on a cutting board and needs the board to prep vegetables? What must be done to the cutting board? | must be washed, rinsed and sanitized |
How far must a bimetallics stemmed thermometer be inserted into food to give an accurate reading? | up to the dimple of the thermometer |
Which probe should be used to check the temperature of a large stockpot of chili? | immersion probe |
At what temperature do most foodborne pathogens grow most rapidly? | between 70-125F |
Which type of thermometer can read temperature without touching the item's surface? | infrared |
A thermometer used to measure the temperature of food must be accurate to what temperature? | + /-2F |
A thermometer used to measure the temperature of air must be accurate to what temperature? | +/-3F |
What device can be used to record time-temperature abuse during the delivery of food? | time temperature indicator |
How long can food stay in the temperature danger zone before it must be thrown out? | 4 hours |
Which probe should be used to check the temperature of a chicken breast? | penetration probe |
Which practice can help prevent time temperature abuse? | limiting the amount of food that can be removed from a cooler for prepping |
Which thermometer is used to measure surface temperatures? | infrared thermometer |
Which practice can help prevent cross contamination? | using color coded cutting boards |
What type of thermometer measures the final rinse of a dishwashing machine | maximum registering device |