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(CHEMISTRY) CHAPTER 4 REVIEW QUESTIONS AND SERVSAFE MANAGER 2026
Chapter 4 Review Questions Servsafe Manager
Using one set of cutting boardsfor raw poultry and another set of cutting boardsfor ready-toeat foodreduces the risk of
cross-contamination.
B. time-temperature abuse.
C. physical contamination.
D. toxic-metal poisoning.
Pathogens are likely to grow well in a meat stew that is
below freezing temperature.
B. at refrigeration temperatures.
C. between 41ºF and 135ºF (5ºC and 57ºC).
D. cooked to the correct internal temperature.
What is the calibration nut on a bimetallic stemmed thermometer used for?
Keep it accurate
B. Mark its sensing area
C. Measure air temperature
D. Measure temperaturesthrough glass
CHEMISTRY CHAPTER 4 REVIEW QUESTIONS AND SERVSAFE MANAGER 2026
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