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WorksheetsServSafe Chapter 4/7 Review
Total questions: 13
Worksheet time: 7mins
Which of the following can help prevent cross-comtamination? (select more than one)
Using a red cutting board for raw meat and a green cutting board for veggies.
Sanitize the cutting board after each use.
Cut a loaf of bread on the prep table after cutting raw meat.
Buy shredded lettuce instead of a head of lettuce.
Which of the following cannot be reserved? (select more than one)
hot soup held without temperature control for 6 hours
previously served, but uneaten chips
pasta salad held at 75oF
chili held at 125oF
By rinsing a cutting board, you can prevent cross-contamination from taking place.
True
False
When checking the internal temperature of food, place the thermometer in the thinnest part of the food.
True
False
Colored cutting boards and utensil handles can help tell food handlers which equipment to use with each food item.
True
False
By buying food that doesn't require much prepping or handling, you are decreasing the chances of cross-contamination.
True
False
Most pathogens grow fastest between 70oF and 125oF.
True
False
Hold hot food at ____ oF or higher to prevent pathogens from growing.
125
135
145
155
Hold cold food at ____ oF or lower to prevent pathogens from growing.
41
45
51
55
Cold food can be held without temperature control for up to ______ hours.
3
4
5
6
Hot food can be held without temperature control for up to ______ hours.
3
4
5
6
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.
Why should food temperatures be taken in two different locations?
To ensure the thermometer is calibrated correctly
It is required by the manufacturer
To ensure the thermometer is accurate to +/-2 or +/-1 degrees F
Temperature may vary in the food
