lOMoAR cPSD| 37668344
lOMoARcPSD|37668344
(CHEMISTRY) CHAPTER 4 REVIEW
QUESTIONS ANDCORRECT ANSWERS
SERVSAFE MANAGER 2025
Chapter 4 Review Questions Servsafe Manager
Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-
eat food reduces the risk of
A. 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
A. 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?
A. Keep it accurate
B. Mark its sensing area
C. Measure air temperature
D. Measure temperatures through glass
lOMoARcPSD|37668344
(CHEMISTRY) CHAPTER 4 REVIEW
QUESTIONS ANDCORRECT ANSWERS
SERVSAFE MANAGER 2025
Chapter 4 Review Questions Servsafe Manager
Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-
eat food reduces the risk of
A. 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
A. 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?
A. Keep it accurate
B. Mark its sensing area
C. Measure air temperature
D. Measure temperatures through glass
