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 & 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 degrees and 41 degrees F, Between 45 degrees and 65 degrees F, Between 70 degrees and 125 degrees F, Between 130 degrees nd 165 degrees F, 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 temperature?, Thermistor, Thermocouple, Infrared thermometer, Bimetallic stemmed thermometer, A thermometer used to measure the temperature of food must be accurate to what temperature?, 2 degrees F, 4 degrees F, 6 degrees F, 8 degrees F, 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 & temperature abuse during the shipment or storage of food?, Infared 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

ServSafe TidBit #4

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