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Servsafe chapter 4

QuestionAnswer
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.
Created by: taliyahm17
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