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SERVSAFE CH.4 THERMOMETERS

Authored by SHAQUANA WILKINS

Science, Life Skills

9th - 12th Grade

NGSS covered

Used 699+ times

SERVSAFE CH.4 THERMOMETERS
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23 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

A food safety management system is a group of practices and procedures intended to:

Make sure your operation is financially successful

Prevent foodborne illnesses

Keep people from bringing pets into restaurants

None of the above

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

True or False: You can help prevent bare-hand contact to food by having food handlers use utensils like tongs to pick up the food instead of their bare hands.

True

False

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the temperature danger zone?

41F-140F

41F-135F

32F-70F

70F-125F

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

TCS foods are...

food that require temperature control for safety

food that require time control for safety

foods that require taste control for safety

foods that require time & temperature control for safety

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is calibration?

making sure a knife is sharp

making sure the kitchen is clean

sanitizing the thermometer before using

making sure the thermometer is accurate before using

6.

MULTIPLE SELECT QUESTION

30 sec • 1 pt

How can you calibrate a bimetallic stemmed thermometer?

you can't

with cold water

with ice water

with boiling water

Tags

NGSS.HS-PS3-4

7.

FILL IN THE BLANK QUESTION

30 sec • 1 pt

We can measure temperature by using a ___________________

Tags

NGSS.4-PS3-2

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