ServSafe Quiz 4: The Flow of Food, an Introduction

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, poultry and RTE foods at separate times. 4) Buy prepared food.

Make sure your thermometers are accurate by ____________ them regularly.

Calibrating.

You should place a thermometer probe into the ________ part of the food for the most accurate reading.

Thickest

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

False: Cutting boards must be washed with proper procedure or they will contaminate the next food used on them.

Sanitize thermometers by using a sanitizing solution for __________ surfaces

Food contact

True or false: Chicken held at an internal temperature of 125F has been time-temperature abused.

True

True or false: Some thermometers cannot be calibrated

True

Thermometers used to measure the temperature of food must be accurate to what degree of error?

+ or - 2F or + or - 1C

Wait ____________ seconds after inserting a bimetallic stemmed thermometer before recording the temperature of a food.

15 seconds.

What temperatures define the Temperature Danger Zone?

41F to 135F

What temperature range promotes the fastest growth of pathogens?

70F to 125F