(CHEMISTRY) CHAPTER 4 REVIEW QUESTIONS ANDCORRECT ANSWERS SERVSAFE MANAGER 2025
Chapter 4 Review Questions Servsafe Manager
Using one set of cutting boardsfor raw poultry and another set of cutting boardsfor ready-toeat foodreduces the risk of
cross-contamination.
B. time-temperature abuse.
C. physical contamination.
D. toxic-metal poisoning.
Pathogens are likely to grow well in a meat stew that is
below freezing temperature.
B. at refrigeration temperatures.
C. between 41ºF and 135ºF (5ºC and 57ºC).
D. cooked to the correct internal temperature.
What is the calibration nut on a bimetallic stemmed thermometer used for?
Keep it accurate
B. Mark its sensing area
C. Measure air temperature
D. Measure temperaturesthrough glass

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jordancarter 6 months ago

This study guide is clear, well-organized, and covers all the essential topics. The explanations are concise, making complex concepts easier to understand. It could benefit from more practice questions, but overall, it's a great resource for efficient studying. Highly recommend!

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