
ServSafe Chapter 5
Authored by Tara Wheeler
Arts
9th - 12th Grade
Used 7+ times

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15 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A food handler has finished trimming raw chicken on a cutting board and needs it 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.
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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 of the thermometer stem
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
At what temperatures do most foodborne pathogens grow most quickly?
Between 0°F and 41°F
Between 45°F and 65°F
Between 70°F and 125°F
Between 130°F and 165°F
4.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
What is the most important factor in choosing a food supplier?
5.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
What is the best method of checking the temperature of a delivery of fresh fish?
6.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
What is the correct temperature for receiving cold TCS food?
7.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Milk can be received at 45°F. Under what condition?
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