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Learners respond to questions on rinsing cutting boards, thermometer calibration, time-temperature abuse, and where pathogens grow fastest. The activity also tests general thermometer guidelines, including probe placement, wait times, accuracy maintenance, and sanitizing practices.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":20,"@type":76,"position":81},"https://docshare.wps.com/document/exam/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/activity-quiz-4-the-flow-of-food-an-introduction/495583/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/activity-quiz-4-the-flow-of-food-an-introduction/495583.png","ImageObject",300,407,{"name":92,"@type":93},"AfterMidnight","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-02","2026-10-02",true,{"@type":102,"interactionType":103,"userInteractionCount":34},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"How can you prevent cross-contamination?","Question",{"text":112,"@type":113},"Use separate equipment for each type of food, clean and sanitize surfaces and utensils after each task, and prep raw meats and ready-to-eat foods at different times.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"What is the temperature danger zone for pathogens to grow quickly?",{"text":117,"@type":113},"In Fahrenheit it is 41°F to 135°F, and in Celsius it is 5°C to 57°C.",{"name":119,"@type":110,"acceptedAnswer":120},"What general thermometer guidelines must be followed?",{"text":121,"@type":113},"Food thermometers must be accurate (within +/-2°F or +/-1°C), probes should be placed in the thickest part of the food, and measurements should be taken after waiting the required seconds; thermometers should also be sanitized for food-contact surfaces.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},495583,1791914428,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":19,"category_name":20,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":34,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":81,"language":139,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":67,"update_tm":143,"read_time":39,"preview_page_count":4},962090896061,"https://ap-avatar.wpscdn.com/davatar_9964176cb1d06d4a9deccf72a44ae3dc","| Activity Quiz 4\u003Cbr>The Flow of Food: An Introduction | |\n| --- | --- |\n| Name   Date   |  |\n\nTrue or False?  \n1   Rinsing a cutting board will prevent cross-contamination with the next food item placed on it.  \n2   Some thermometers cannot be calibrated.  \n3   Chicken held at an internal temperature of 125˚F (52˚C) has been time-temperature abused.  \nCross-Contamination  \nName two ways you can prevent cross-contamination.  \n•  •    \nTemperature Danger Zone  \n1 Fill in the thermometer below to show the temperature danger zone in either Fahrenheit or Celsius.  \n˚F (   ˚C) to   ˚F (   ˚C)  \n2 Fill in the thermometer below to show the temperature range at which foodborne pathogens grow most quickly in either Fahrenheit or Celsius.  \n˚F (   ˚C) to   ˚F (   ˚C)  \n©2014 National Restaurant Association Educational Foundation (NRAEF) . All rights reserved. ServSafe® is a trademark of the NRAEF. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association . Reproducible for instructional use only. Not for individual sale .  \nActivity Quiz 4: The Flow of Food: An Introduction  \nGeneral Thermometer Guidelines  \nFill in the blanks with the word or words that complete the sentences correctly.  \n1 Thermometers used to measure the temperature of food must to accurate to   .  \n2 Place a probe into the   part of the food.  \n3 Wait   seconds after inserting a bimetallic stemmed thermometer before recording the temperature of a food.  \n4 Make sure your thermometers are accurate by   them regularly.  \n5 Sanitize thermometers by using a sanitizing solution for   surfaces.  \n©2014 National Restaurant Association Educational Foundation (NRAEF) . All rights reserved. ServSafe® is a trademark of the NRAEF. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association . Reproducible for instructional use only. Not for individual sale .  \nActivity Quiz 4: The Flow of Food: An Introduction  \nAnswer Key  \nTrue or False?  \n1 F  \n2 T  \n3 T  \nCross-Contamination  \nHere are some ways to prevent cross-contamination:  \ny Use separate equipment for each type of food.  \ny Clean and sanitize all work surfaces, equipment, and utensils after each task.  \ny Prep raw meat, fish, and poultry; and ready-to-eat food at different times.  \ny Buy prepared food.  \nTemperature Danger Zone  \n1 41˚F (5˚C) to 135˚F (57˚C)  \n2 70˚F (21˚C) to 125˚F (52˚C)  \nGeneral Thermometer Guidelines  \n1 +/-2˚F or +/-1˚C  \n2 thickest 3 15  \n4 calibrating  \n5 food-contact  \n©2014 National Restaurant Association Educational Foundation (NRAEF) . All rights reserved. ServSafe® is a trademark of the NRAEF. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association . Reproducible for instructional use only. Not for individual sale .","cbCaicfA41zGtoi8","https://ap.wps.com/l/cbCaicfA41zGtoi8","pdf",94523,"English","# True or False?\n# Cross-Contamination\n# Temperature Danger Zone\n# General Thermometer Guidelines","[{\"question\":\"How can you prevent cross-contamination?\",\"answer\":\"Use separate equipment for each type of food, clean and sanitize surfaces and utensils after each task, and prep raw meats and ready-to-eat foods at different times.\"},{\"question\":\"What is the temperature danger zone for pathogens to grow quickly?\",\"answer\":\"In Fahrenheit it is 41°F to 135°F, and in Celsius it is 5°C to 57°C.\"},{\"question\":\"What general thermometer guidelines must be followed?\",\"answer\":\"Food thermometers must be accurate (within +/-2°F or +/-1°C), probes should be placed in the thickest part of the food, and measurements should be taken after waiting the required seconds; thermometers should also be sanitized for food-contact surfaces.\"}]","Activity Quiz 4 - The Flow of Food: An Introduction | PDF",1790915988]