SERVSAFE QUIZ 4 THE FLOW OF FOOD EXAM QUESTIONS

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SERVSAFE QUIZ 4 (THE FLOW OF FOOD) EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -11 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Thermometers used to measure the temp of food must be accurate to ____

Answer:

+/- 2F or +/- -1C

Question 2: Place a probe into the _____ part of the food

Answer:

thickest

Question 3: Some thermometers cannot be calibrated

Answer:

true Question 4: chicken held at an internal temperature 125F has been time-temp abused

Answer:

true

Question 5: 2 ways you can prevent cross contamination

Answer:

-buy prepared food -prep raw meat, fish, poultry, and ready to eat food at different times -clean and sanitize all work surfaces, equipment, and utensils before and after each task -use separate equipment for raw and ready to eat food

Question 6: Temperature danger zone

Answer:

41F-135F or 5C-57C Question 7: rinsing a cutting board will prevent cross contamination with the next food item placed on it

Answer:

false Question 8: Wait ______ seconds after inserting a bimetallic stemmed thermometer before recording the food's temp

Answer:

15

Question 9: Make sure your thermometers are accurate by _____ them regularly

Answer:

calibrating Question 10: Sanitize thermometers by using a sanitizing solution for ____ surfaces

Answer:

food-contact

Question 11: temperature range at which foodborne pathogens grow most quickly

Answer:

70F-125F or 21C-52C