ServSafe Chapter 4 Quiz Answers – The Flow of Food: An Introduction

True or False

1. False
2. True
3. True

Cross-Contamination

Here are some ways to prevent cross-contamination:

• Use separate equipment for each type of food.
• Clean and sanitize all work surfaces, equipment, and utensils after each task.
• Prep raw meat, fish, and poultry; and ready-to-eat food at different times.
• Buy prepared food.

Temperature Danger Zone

1. 41˚F (5˚C) to 135˚F (57˚C)
2. 70˚F (21˚C) to 125˚F (52˚C)

General Thermometer Guidelines

1. +/- 2˚F or +/- 1˚C
2. Thickest
3. 15
4. Calibrating
5. Food-contact

1. Which of the following you can prevent cross-contamination?  (Select all that apply)
   Separating equipment
   Monitor time and temperature
   Cleaning and sanitizing
   Prepping food at different times
2. Chicken held at an internal temperature of 125˚F (52˚C) has been time-temperature abused.
   True
   False
3. Some thermometers cannot be calibrated.
   True
   False
4. Bimetallic thermometers are designed for which kind of foods? (select all that apply)
   large or thick food
   thin food
   hot foods
   Cold foods
5. At what temperature you should hold your cold foods?
   41⁰F or lower
   40⁰F to 45⁰F
   41⁰F or above
   At 41⁰F only
6. What do you mean by Time-Temperature Indicator (TTI)?
   monitors time and temperature during a cooking
   monitors time and temperature during handling the food
   monitors time and temperature at the time of eating the food
   monitors time and temperature during a shipment
7. Thermometers used to measure the temperature of food must to accurate to _____?
   1 +/- 2˚F or +/- 1˚C
   m2⋅s−2⋅K−1
   c.1.b.1.
   +/-2F or +/-1C.
8. When you should wash, rinse, sanitize, and air-dry your thermometers?
   after using them
   before using them
   before each shift
   before and after using them
9. Infrared/Laser thermometers will only measure what kind of temperature of food?
   checking temperatures of thin food
   internal temperatures
   the temperature of food and equipment surfaces
   checking temperatures of thick food
10. How long should you wait after inserting a bimetallic stemmed thermometer before recording the temperature of food?
    8 seconds
    10 seconds
    15 seconds
    20 seconds
11. If food required reheat then at what temperature should be reheated?
    140°F
    150°F
    160°F
    165°F
12. Rinsing a cutting board will prevent cross-contamination with the next food item placed on it
    True
    False
13. At what temperature you should hold your hot foods?
    135⁰F or lower
    Must be at 135⁰F
    135⁰F or higher
    all ways higher than 135⁰F
14. Place a probe into the _____ part of the food.
    thinnest
    thickest
    thinner
    thicker
15. Which of the following types of thermocouple probes used for checking different foods? (select all that apply)
    Immersion Probes
    Infrared Probes
    Penetration Probes
    Stemmed Probes
    Surface Probes
    Air Probes
16. 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 washed, rinsed, and sanitized
    It must be turned over to the other side
    All of the above
17. Thermocouples are designed to
    measure temperature through a metal probe
    measure the temperature of equipment
    measure the temperature of food
    B and C both
18. Which of the following temperature range at which foodborne pathogens grow most quickly?
    41˚F (5˚C) to 135˚F (57˚C)
    37˚F (3˚C) to 130˚F (55˚C)
    70˚F (21˚C) to 125˚F (52˚C)
    None of these
19. How do you make sure your thermometers are accurate?
    calibrated before each shift
    calibrated after each shift
    calibrated before each food preparation
    calibrated after each food preparation
20. Within how many degrees do thermometers need to be calibrated?
    +/-2⁰F
    +/-2⁰C
    +/-1⁰F
    +/-1⁰C

Other Servsafe Quiz Answers

Report Content

• Issue: *
  Copyright Infringement Spam Invalid Contents Broken Links
• Your Name: *
  
• Your Email:
  

• Details: *
  

Submit Report