ServSafe Quiz 4: The Flow of Food Questions and Answers 100% Pass

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ServSafe Quiz 4: The Flow of Food Questions and Answers 100% Pass True or false: Rinsing a cutting board will prevent cross-contamination with the next food item placed on it. ✔✔False: Cutting ... boards must be washed with proper procedure or they will contaminate the next food used on them. True or false: Some thermometers cannot be calibrated ✔✔True True or false: Chicken held at an internal temperature of 125F has been time-temperature abused. ✔✔True Name two ways you can prevent cross-contamination. ✔✔1)use separate equipment for each type of food 2) Clean and sanitize all work surfaces, equipment and utensils after each task 3) Prep raw meat, fish, poultry and RTE foods at separate times. 4) Buy prepared food. What temperatures define the Temperature Danger Zone? ✔✔41F to 135F What temperature range promotes the fastest growth of pathogens? ✔✔70F to 125F Thermometers used to measure the temperature of food must be accurate to what degree of error? ✔✔+ or - 2F or + or - 1C You should place a thermometer probe into the ________ part of the food for the most accurate reading. ✔✔Thickest Wait ____________ seconds after inserting a bimetallic stemmed thermometer before recording the temperature of a food. ✔✔15 seconds. Make sure your thermometers are accurate by ____________ them regularly. ✔✔Calibrating. Sanitize thermometers by using a sanitizing solution for __________ surfaces ✔✔Food contact ✔✔ [Show More]

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