4 : The Flow of Food : An Introduction

8 : Which practice can help prevent cross-contamination? A ) Using color-coded cutting boards B ) Rinsing cutting boards between use C )Purchasing food requiring preparation D ) Prepping raw and ready-to-eat food at the same time

A ) Using color-coded cutting boards

7 : A thermometer used to measure the temperature of food must be accurate to what temperature? A ) ‡2°F or ‡1°C B ) ‡4F or ‡3°C C ) ‡6°F or ‡5°C D ) ‡8°F or ‡7°C

A ) ‡2°F or ‡1°C

4 : At what temperatures do most foodborne pathogens grow most quickly? A ) Between OF and 41°F (-17°C and 5°C B ) Between 45°F and 65°F (7°C and 18°C) C ) Between 70°F and 125 F (21°C and 52°C D ) Between 130°F and 165°F (54°C and 74°C

C ) Between 70°F and 125 F (21°C and 52°C

6 : Which thermometer is used to measure surface temperatures? A ) Thermistor B ) Thermocouple C ) Infrared thermometer D ) Bimetallic stemmed thermometer

C ) Infrared thermometer

1 : 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? A ) It must be dried with a paper towel. B ) It must be turned over to the other side. C ) It must be washed, rinsed, and sanitized. D ) It must be rinsed in hot water and air-dried.

C ) It must be washed, rinsed, and sanitized.

3 : Which probe should be used to check the temperature of a chicken breast? A ) Air probe B ) Immersion probe C ) Penetration probe D ) Surface probe

C ) Penetration probe

2 : How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading? A ) Just past the tip of the thermometer stem B ) Halfway between the tip of the thermometer stem and the dimple C ) To the dimple in the thermometer stem D ) Past the dimple of the thermometer stem

C ) To the dimple in the thermometer stem

10 : How long can food stay in the temperature danger zone before it must be thrown out? A ) 1 hour B ) 2 hours C ) 3 hours D ) 4 hours

D ) 4 hours

5 : Which practice can help prevent time-temperature abuse? A ) Keeping records of employee schedules B ) Cleaning and sanitizing equipment and work surfaces C ) Making sure food handlers spend at least 30 seconds washing their hands D ) Limiting the amount of food that can be removed from a cooler for prepping

D ) Limiting the amount of food that can be removed from a cooler for prepping

9 : What device can be used to monitor both time and temperature abuse during the shipment or storage of food? A ) Infrared thermometer B ) Time-temperature indicator C ) Thermistor with an air probe D ) Bimetallic stemmed thermometer

B ) Time-temperature indicator