Servsafe: Chapter 4

Name the 5 guidelines for following good policies and procedures to avoid time-temperature abuse

1. Monitoring 2. Tools 3. Recording 4. Time and Temperature Control 5. Corrective Actions

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

At what temperatures do most foodborne pathogens grow most quickly? a. Between 0F - 41F (-17C - 5C) b. Between 45F - 65F (7C - 18C) c. Between 70F - 125F (21C - 52C) d. Between 130F - 165F (54C - 74C)

c. Between 70F - 125F (21C - 52C)

A thermometer used to measure the temperature of food must be accurate to what temperature a. +/- 2F b. +/- 4F c. +/- 6F d. +/- 8F

a. +/- 2F

For each situation, choose the best thermometer or thermometers. Some thermometers may be chosen more than once. Write the letter or letters in the space provided. i. Bimetallic Stemmed Thermometer ii. Thermocouple with immersion probe iii. Thermocouple with surface probe iv. Thermocouple with penetration probe v. Thermocouple with air probes vi. Infrared thermometer a. ________ Internal temperature of a fish fillet b. ________ Internal temperature of a roast c. ________ Internal temperature of fryer oil d. ________ Surface temperature of a griddle e. ________ Air temperature of a cooler

a. I, IV - Internal temperature of a fish fillet b. I, IV - Internal temperature of a roast c. II - Internal temperature of fryer oil d. III, VI - Surface temperature of a griddle e. V - Air temperature of a cooler

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

Write an X next to the practice if it helps prevent cross-contamination a. ____ Use separate cutting boards for prepping raw meat and raw vegetables b. ____ Wash and rinse a cutting board after prepping raw fish c. ____ Buy diced onions instead of dicing them in the operation d. ____ Prep salads before pepping raw meat on the same prep table e. ____ Use green-handled knives to prep produce and yellow-handled knives to prep raw poultry f. ____ Wipe down prep tables with a wiping cloth between different tasks. g. ____ Cook chicken in-house instead of buying precooked chicken

a. X Use separate cutting boards for prepping raw meat and raw vegetables b. ____ Wash and rinse a cutting board after prepping raw fish c. X Buy diced onions instead of dicing them in the operation d. X Prep salads before pepping raw meat on the same prep table e. X Use green-handled knives to prep produce and yellow-handled knives to prep raw poultry f. ____ Wipe down prep tables with a wiping cloth between different tasks. g. ____ Cook chicken in-house instead of buying precooked chicken

Which thermometer is used to measure surface temperature? a. Thermistor b. Thermocouple c. Infrared Thermometer d. Bimetallic stemmed thermometer

c. Infrared Thermometer

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

Which probes 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

How far much a bimetallic 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

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

1. 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