Kellie Jordan
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ServSafe Food Safety Quiz on Chapter 4 Review, created by Kellie Jordan on 24/03/2020.

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Kellie Jordan
Created by Kellie Jordan over 4 years ago
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Chapter 4 Review

Question 1 of 9

1

Rinsing a cutting board will prevent cross-contamination with the next food item placed on it.

Select one of the following:

  • True
  • False

Explanation

Question 2 of 9

1

Some thermometers cannot be calibrated.

Select one of the following:

  • True
  • False

Explanation

Question 3 of 9

1

Chicken held at an internal temperature of 125˚F (52˚C) has been time-temperature abused

Select one of the following:

  • True
  • False

Explanation

Question 4 of 9

1

Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-eat food reduces the risk of

Select one of the following:

  • cross-contamination.

  • time-temperature abuse.

  • physical contamination.

  • toxic-metal poisoning.

Explanation

Question 5 of 9

1

Pathogens are likely to grow well in a meat stew that is

Select one of the following:

  • below freezing temperature.

  • at refrigeration temperatures.

  • between 41ºF and 135ºF (5ºC and 57ºC).

  • cooked to the correct internal temperature.

Explanation

Question 6 of 9

1

What is the calibration nut on a bimetallic stemmed thermometer used for?

Select one of the following:

  • Keep it accurate

  • Mark its sensing area

  • Measure air temperature

  • Measure temperatures through glass

Explanation

Question 7 of 9

1

Which probe should be used to check the temperature of a pork roast?

Select one of the following:

  • Air

  • Surface

  • Immersion

  • Penetration

Explanation

Question 8 of 9

1

What do time-temperature indicators do?

Select one of the following:

  • Measure temperature through a probe with a sensor at the end

  • Measure the length of time that food should be cooked

  • Show if food has been cross-contaminated during preparation

  • Show if food has been time-temperature abused during shipment

Explanation

Question 9 of 9

1

When using the ice-point technique to calibrate a thermometer, to what temperature should the thermometer be adjusted?

Select one of the following:

  • 0ºF (-18ºC)

  • 32ºF (0ºC)

  • 41ºF (5ºC)

  • 212ºF (100ºC)

Explanation