servsafe ch 5 test questions i got wrong
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12. while getting ready to check the temperature of a roast chicken, a chef dropped a bimetallic stemmed thermometer onto a prep table. what should the chef do next?
calibrate the thermometer
18. a food handler checks the temperature of soup and it had fallen below 135 degrees F after two hours, so they reheated it to the correct temperature. what step did the food handler follow?
corrective action
6. which thermometer is limited to measuring surface temperatures?
infrared thermometer
