ServSafe Chapter 4

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?

• It must be dried with a paper towel.
• It must be turned over to the other side.
• It must be washed rinsed, and sanitized.
• It must be rinsed in hot water and air dried.

How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?

• Up to the tip of the thermometer stem.
• Just past the tip of the thermometer stem.
• Past the dimple of the thermometer stem.
• Up to the dimple in the thermometer stem.

Which probe should be used to check the temperature of a large stockpot of chili?

• Air probe.
• Immersion probe
• Penetration probe
• Surface probe

At what temperature do most foodborne pathogens grow most rapidly?

• Between 0°F and 41°F.
• Between 45°F and 65°F.
• Between 70°F and 125°F.
• Between 140°F and 165°F.

Which type of thermometer can read temperature without touching the item's surface?

• Air probe
• Immersion probe
• Infared
• TTI

A thermometer used to measure the temperature of food must be accurate to what temperature?

• +/-2°F or +/-1°C
• +/-4°F or +/- 3°C
• +/-6°F or +/- 5°C
• +/-8°F or +/- 7°C

What device can be used to record time-temperature abuse during the delivery of food?

• Bimetallic stemmed thermometer
• Thermistor
• Thermocouple
• Time-temperature indicator