Chapter 4- The Flow of Food: An introduction

A thermometer used to measure the temperature of food must be accurate to what temperatures?

+/-2F or +/-1C

How long can food stay in the temperature danger zone before it must be thrown out?

4 hours

Which thermometer is used to measure surface temperatures?

Infrared thermometer

A food handler has finished trimming raw chicken on a cutting board and needs it to prep vegetables. what must be done to the cutting board?

It must be washed, rinsed, and sanitized

which practice can help prevent time-temperature abuse?

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

Which probe should be used to check the temperature of a chicken breast?

Penetration probe

What device can be used to monitor both time and temperature abuse during the shipment or storage of food?

Time-temperature indicator

How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?

To the dimple in the thermometer stem

Which practice can help prevent cross-contamination?

Using color-coded cutting boards

At what temperature do most foodborne pathogens grow most quickly?

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