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Learners address cross-contamination prevention, identify the temperature danger zone and the range where pathogens grow fastest, and practice general thermometer handling rules. 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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 appropriate for   surfaces.  \n©2017 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 raw and ready-to-eat food.  \ny Clean and sanitize all work surfaces, equipment, and utensils before and 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©2017 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  \nNational Restaurant Association. Reproducible for instructional use only. Not for individual [sale.](sale. page 3 of 3)[ page 3 of 3](sale. page 3 of 3)","cbCaisd6V08M9D81","https://ap.wps.com/l/cbCaisd6V08M9D81","pdf",94756,"English","# True or False?\n# Cross-Contamination\n# Temperature Danger Zone\n# General Thermometer Guidelines","[{\"question\":\"What does the quiz ask about cross-contamination?\",\"answer\":\"It asks students to name two ways to prevent cross-contamination and evaluates a true/false statement about rinsing a cutting board.\"},{\"question\":\"How does the quiz define the temperature danger zone?\",\"answer\":\"It requires filling in the danger zone range in either Fahrenheit or Celsius, and provides a range on the answer key.\"},{\"question\":\"What general thermometer guidelines are included?\",\"answer\":\"It covers accuracy requirements, where to place the probe, waiting time after inserting a bimetallic thermometer, regular calibration, and sanitizing procedures for food-contact thermometers.\"}]","Activity Quiz 4 - The Flow of Food: An Introduction | PDF",1790924652]