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Section 4 Quiz

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  1. Question 1 of 9
    1. Question

    Rinsing a cutting board will prevent cross-contamination with the next food item placed on it.

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  2. Question 2 of 9
    2. Question

    Some thermometers cannot be calibrated.

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  3. Question 3 of 9
    3. Question

    Chicken held at an internal temperature of 125˚F (52˚C) has been time-temperature abused.

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  4. Question 4 of 9
    4. Question

    Select all ways to prevent cross-contamination:

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  5. Question 5 of 9
    5. Question

    What range is the temperature danger zone?

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  6. Question 6 of 9
    6. Question

    What temperature range do foodborne pathogens grow most quickly?

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  7. Question 7 of 9
    7. Question

    Thermometers used to measure the temperature of food must to accurate to:

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  8. Question 8 of 9
    8. Question

    Place a probe into the ______ part of the food.

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  9. Question 9 of 9
    9. Question

    Wait ______ seconds after inserting a bimetallic stemmed thermometer before recording the temperature of a food.

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