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Servsafe chapter 4
Question | Answer |
---|---|
What is the second step to handwashing? | Soap |
What is the first step to handwashing? | Wet your hands with at least 100 degrees fahrenheit or higher |
What is the only jewelry a food handler can wear? | A plain band ring |
When should you take off your apron? | After preparing food and after using the restroom. |
What are diseases not transmitted through food? | AIDS, Hepatitis B and C, and tuberculosis. |
What are carriers? | People who carry pathogens and infect others without every getting sick. |
What is the temperature danger zone? | 41-135 degrees fahrenheit |
What temperature do pathogens grow faster? | 70-125 degrees fahrenheit |
What are the thermometer guidelines? | Clean and sanitize, calibration, accuracy |
How can you prevent pathogens? | Wash, rinse, and sanitize equipment. |
What is the path food takes ? | Purchasing, receiving, storing, preparation, cooking, holding, cooling, reheating, and serving. |
How can you avoid time and temperature abuse? | Monitoring, tools, recording, time and temperature control, corrective. |
What is a Bimetallic stemmed thermometer? | A thermometer that measures temperature through its metal system. |
What are the four types of probes? | Air, immersion, surface, and penetration probes. |
What is one way you can make a thermometer accurate? | Using its calibration nut. |