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Serv Safe Chapter 4

QuestionAnswer
True or false: Rinsing a cutting board will prevent cross-contamination with the next food item placed on it. false
True or false: Some thermometers cannot be calibrated true
two ways you can prevent cross-contamination. 1)use separate equipment for each type of food 2) Clean and sanitize all work surfaces, equipment and utensils after each task
What temperatures define the Temperature Danger Zone? 41F to 135F
What temperature range promotes the fastest growth of pathogens? 70F to 125F
You should place a thermometer probe into the ________ part of the food for the most accurate reading thickest
Wait ____________ seconds after inserting a bimetallic stemmed thermometer before recording the temperature of a food. 15 seconds
Make sure your thermometers are accurate by ____________ them regularly. Calibrating.
Sanitize thermometers by using a sanitizing solution for __________ surfaces Food contact
True or false: Chicken held at an internal temperature of 125F has been time-temperature abused. true
Created by: Makayla Neal
 

 



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