QUIZ 4

Cross-Contamination Name two ways you can prevent cross-contamination.

1-Use separate equipment for each type of food. 2-Clean and sanitize all work surfaces, equipment, and utensils after each task. 3-Prep raw meat, fish, and poultry; and ready-to-eat food at different times. 4-Buy prepared food.

General Thermometer Guidelines Fill in the blanks with the word or words that complete the sentences correctly. Wait __________seconds after inserting a bimetallic stemmed thermometer before recording the temperature of a food.

15 seconds

Temperature Danger Zone State the temperature danger zone in either Fahrenheit

41˚F to 135˚F

Temperature Danger Zone State the temperature range at which foodborne pathogens grow most quickly in ˚F

70˚F - 125˚F

General Thermometer Guidelines Fill in the blanks with the word or words that complete the sentences correctly. Make sure your thermometers are accurate by __________them regularly.

Calibrating

True or False? Rinsing a cutting board will prevent cross-contamination with the next food item placed on it.

FALSE

True or False? Chicken held at an internal temperature of 125˚F (52˚C) has been time-temperature abused.

TRUE

True or False? Some thermometers cannot be calibrated.

TRUE

General Thermometer Guidelines Fill in the blanks with the word or words that complete the sentences correctly. Place a probe into the ___________part of the food.

Thickest

General Thermometer Guidelines Fill in the blanks with the word or words that complete the sentences correctly. Sanitize thermometers by using a sanitizing solution for______ surfaces.

food-contact

General Thermometer Guidelines Fill in the blanks with the word or words that complete the sentences correctly. Thermometers used to measure the temperature of food must to accurate to ______________.

+ -2 degrees