SERVSAFE CHAPTER 4 EXAM QUESTIONS

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SERVSAFE CHAPTER 4 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -10 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Which thermometer is used to measure surface temperatures?

Answer:

Infrared thermometer

Question 2: At what temperature do most foodborne pathogens grow most quickly?

Answer:

Between 70F and 125F (21C and 52C) Question 3: A thermometer used to measure the temperature of food must be accurate to what temperature?

Answer:

+/- 2F or +/- 1C Question 4: What device can be used to monitor both time and temperature abuse during the shipment or storage of food?

Answer:

Time-temperature indicator

Question 5: Which practice can help prevent cross-contamination?

Answer:

Using color-coded cutting boards

Question 6: A food handler has finished trimming raw chicken on a cutting board and needs the board to prep vegetables. What must be done to the cutting board?

Answer:

It must be washed, rinsed, and sanitized.

Question 7: Which practice can help prevent time-temperature abuse?

Answer:

Limiting the amount of food that can be removed from a cooler for prepping Question 8: Which probe should be used to check the temperature of a chicken breast?

Answer:

Penetration probe Question 9: How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?

Answer:

To the dimple in the thermometer stem Question 10: How long can food stay in temperature danger zone before it must be thrown out?

Answer:

• hours