ServSafe Chapter 4 Questions

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

A

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

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

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

At what temperatures do most foodborne pathogens grow most quickly? A Between O°F 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

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

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

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

C

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

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