SERVSAFE CHAPTER 4 QUESTIONS EXAM QUESTIONS

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SERVSAFE CHAPTER 4 QUESTIONS EXAM QUESTIONS

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

-Format: Multiple-choice / Flashcard

Question 1: How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?A Just past the tip of the thermometer stem B Halfway between the tip of the thermometer stem and the dimple C To the dimple in the thermometer stem D Past the dimple of the thermometer stem

Answer:

C

Question 2: Which practice can help prevent cross-contamination?

A Using color-coded cutting boards B Rinsing cutting boards between use C Purchasing food requiring preparation D Prepping raw and ready-to-eat food at the same time

Answer:

A Question 3: How long can food stay in the temperature danger zone before it must be thrown out?A 1 hour B 2 hours C 3 hours D 4 hours

Answer:

D

Question 4: What device can be used to monitor both time and temperature abuse during the shipment or storage of food?A Infrared thermometer B Time-temperature indicator C Thermistor with an air probe D Bimetallic stemmed thermometer

Answer:

B Question 5: Which probe should be used to check the temperature of a chicken breast?A Air probe B Immersion probe C Penetration probe D Surface probe

Answer:

C

Question 6: Which thermometer is used to measure surface temperatures?

A Thermistor B Thermocouple C Infrared thermometer D Bimetallic stemmed thermometer

Answer:

C

Question 7: At what temperatures do most foodborne pathogens grow most quickly?

A Between O°F and 41°F (-17°C and 5°C) B Between 45°F and 65°F (7°C and 18°C) C Between 70°F and 125°F (21°C and 52°C) D Between 130°F and 165°F (54°C and 74°C)

Answer:

C Question 8: 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?A It must be dried with a paper towel.B It must be turned over to the other side.C It must be washed, rinsed, and sanitized.D It must be rinsed in hot water and air-dried.

Answer:

C

Question 9: Which practice can help prevent time-temperature abuse?

A Keeping records of employee schedules B Cleaning and sanitizing equipment and work surfaces C Making sure food handlers spend at least 30 seconds washing their hands D Limiting the amount of food that can be removed from a cooler for prepping

Answer:

D Question 10: A thermometer used to measure the temperature of food must be accurate to what temperature?A +2°F or +1°C B +4°F or +3°C C +6°F or +5°C D +8°F or +7°C

Answer:

A