Ch 4 The Flow of Food: An Inteoduction

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.

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

• To the dimple in the thermometer stem

• Past the dimple of the thermometer stem

Which probe should be used to check the temperature of a chicken breast?

• Air probe

• Immersion probe

• Penetration probe

• Surface probe

At what temperatures do most foodborne pathogens grow most quickly?

• Between 0°F and 41°F (-17°C and 5°C)

• Between 45°F and 65°F (7°C and 18°C)

• Between 70°F and 125°F (21°C and 52°C)

• Between 130°F and 165°F' (54°C and 74°C)

Which practice can help prevent time-temperature abuse?

• Keeping records of employee schedules

• Cleaning and sanitizing equipment and work surfaces

• Making sure food handlers spend at least 30 seconds washing their hands

• Limiting the amount of food that can be removed from a cooler for prepping

Which thermometer is used to measure surface temperatures?

• Thermistor

• Thermocouple

• Infrared thermometer

• Bimetallic stemmed thermometer

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

• +/-2°F or +/-1°C

• +/-4°F or +/-3°C

• +/-6°F or +/-5°C

• +/-8°F or +/-7°C

Which practice can help prevent cross-contamination?

• Using color-coded cutting boards

• Rinsing cutting boards between use

• Purchasing food requiring preparation

• Prepping raw and ready-to-eat food at the same time

What device can be used to monitor both time and temperature abuse during the shipment or storage of food?

• Infrared thermometer

• Time-temperature indicator

• Thermistor with an air probe

• Bimetallic stemmed thermometer

How long can food stay in the temperature danger zone before it must be thrown out?

• 1 hour

• 2 hours

• 3 hours

• 4 hours