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