ServSafe Test Question Answers (Ch:4-Flow of Food) 7th Edition

Rinsing a cutting board will prevent cross-contamination with the next food item placed on it

Some thermometers cannot be calibrated.

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

Which of the following you can prevent cross-contamination?  (Select all that apply)

Which of the following temperature range at which foodborne pathogens grow most quickly?

Find the word from the following that complete the sentences correctly.

Thermometers used to measure the temperature of food must to accurate to _____?

Find the word from the following that complete the sentences correctly.

Place a probe into the _____  part of the food.

How long should you wait after inserting a bimetallic stemmed thermometer before recording the temperature of food?

How do you make sure your thermometers are accurate?

When you should wash, rinse, sanitize, and air-dry your thermometers?

Which of the following types of thermocouple probes used for checking different foods? (select all that apply)

Infrared/Laser thermometers will only measure what kind of temperature of food?

What do you mean by Time-Temperature Indicator (TTI)?

If food required reheat then at what temperature should be reheated?

At what temperature you should hold your hot foods?

At what temperature you should hold your cold foods?

Within how many degrees do thermometers need to be calibrated?

Bimetallic thermometers are designed for which kind of foods? (select all that apply)

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?

Thermocouples are designed to