1) 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? a) It must be dried with a paper towel b) It must be turned over to the other side c) It must be washed, rinsed and sanitized d) It must be rinsed in hot water and air-dried 2) How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading? a) Up to the tip of the thermometer stem b) Just past the tip of the thermometer stem c) Past the dimple of the thermometer stem d) Up to the dimple of the thermometer stem 3) What probe should be used to check the temperature of a large stockpot of chili? a) Air probe b) Surface probe c) Immersion probe d) Penetration probe 4) What device can be used to record time-temperature abuse during the delivery of food? a) Thermocouple b) Thermistor c) Time-temperature indicator d) Bimetallic stemmed thermometer 5) At what temperature do most foodborne pathogens grow most quickly? a) Between 0F and 41F b) Between 45F and 65F c) Between 70F and 125F d) Between 130F and 165F 6) Which type of thermometer can read temperature without touching the item’s surface? a) TTI b) Infrared c) Air probe d) Immersion probe e) Immersion probe 7) A thermometer used to measure the temperature of food must be accurate to what temperature? a) +/-2F  b) +/-4F  c) +/-6F  d) +/-8F 8) Which type of thermometer has two parts -- a digital unit and various probes for different functions? a) bimetallic stemmed thermometer b) thermocouple or thermistor c) air probe d) refrigerator thermometer e) time temperature indicator 9) Which thermometer requires daily calibration because it is a mechanical device? a) thermocouple or thermistor b) air probe c) surface probe d) bimetallic stemmed thermometer e) time temperature indicator 10) What is the food temperature danger zone? a) 32F to 140F b) 41F to 75F c) 41 F to 135F d) 20F to 120F e) 50F to 135F

F1 Servsafe Chapter 4 - Introduction to the Flow of Food

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