A food handler has finished trimming raw chicken on a cutting board and needs the cutting 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?

• Just past the tip of the thermometer stem

• Halfway between the tip of the thermometer stem and the dimple

• Up to the dimple in the thermometer stem

• Past the dimple of the thermometer stem

A cook is checking the internal cooking temperature of a beef roast. Where should the thermometer probe be placed?

• At the edge of the food

• On the surface of the food

• In the thickest part of the food

• In the thinnest part of the food

What probe should be used to check the temperature of a pot of soup?

• Air probe

• Surface probe

• Immersion probe

• Penetration probe

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

• Thermocouple

• Thermistor

• Time-temperature indicator

• Bimetallic stemmed thermometer

At what temperatures do most food-borne 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

Which thermometer is incapable of measuring the internal temperature of food?

• Bimetallic stemmed thermometer

• Infrared thermometer

• Thermocouple

• Thermistor

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

• +/- 5 F or +/- 2.5 C

• +/- 4 F or +/- 2 C

• +/- 3 F or +/- 1.5 C

• +/- 2 F or +/- 1 C

While getting ready to check the temperature of a turkey breast, a chef dropped a bimetallic stemmed thermometer onto a prep table. What should the chef do next?

• Calibrate the thermometer

• Confirm the position of the dimple

• Take the temperature of the turkey

• Install a surface probe on the thermometer

What happens when food spends time in the temperature danger zone?

• Pathogens are reduced to safe levels

• Pathogens have time to grow

• Food quality is maintained

• Toxins are destroyed