Ch. 4 Serv Safe
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| 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
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| How far must a bimetallics stemmed thermometer be inserted into food to give an accurate reading? | up to the dimple of the thermometer
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| Which probe should be used to check the temperature of a large stockpot of chili? | immersion probe
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| At what temperature do most foodborne pathogens grow most rapidly? | between 70-125F
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| Which type of thermometer can read temperature without touching the item's surface? | infrared
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| A thermometer used to measure the temperature of food must be accurate to what temperature? | + /-2F
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| A thermometer used to measure the temperature of air must be accurate to what temperature? | +/-3F
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| What device can be used to record time-temperature abuse during the delivery of food? | time temperature indicator
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| How long can food stay in the temperature danger zone before it must be thrown out? | 4 hours
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| Which probe should be used to check the temperature of a chicken breast? | penetration probe
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| Which practice can help prevent time temperature abuse? | limiting the amount of food that can be removed from a cooler for prepping
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| Which thermometer is used to measure surface temperatures? | infrared thermometer
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| Which practice can help prevent cross contamination? | using color coded cutting boards
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| What type of thermometer measures the final rinse of a dishwashing machine | maximum registering device
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Created by:
juliedees72
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