ex2 - MT SAN ANTONIO COLLEGE HRM 52 Food Safety Sanitation...

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1 MT. SAN ANTONIO COLLEGE HRM 52 – Food Safety & Sanitation INSTRUCTOR: Weatherilt EXAM 2 UNIT 2 – Chapters 5, 6, 7, 8. 9 & 10 INSTRUCTIONS: This is an open-book examination. Read the questions carefully and answer by selecting the correct letter option and marking the answer on a SCANTRON 882 form (long green form). Carefully check your work by referring to the ServSafe® 4 th ed. Text. Take time to correct any question you find to be marked incorrectly. And most importantly, find out “why” you made the incorrect selection. The examinations in this course will help prepare you for the ServSafe® Certification Exam. However, the ServSafe exam is NOT open book. Please do your own work! Chapter 5 The Flow of Food: An Introduction 1. Which of the following is the proper method for keeping thermometers clean? A. Wipe them on a single-use towel after each use. B. Rinse them under warm water and dry with a single-use towel after each use. C. Wash in warm water and air-dry after each use. D. Wash, rinse, sanitize, and air-dry after each use. 2. Thermometers should be recalibrated A. once a week. B. once a year. C. after each sanitization. D. anytime they have been dropped. 3. Which of the following practices would prevent cross-contamination? 4. You have one cutting board in your small kitchen. You have just sliced some chicken breasts for cooking and now need to prepare a green salad. What should you do to the cutting board and knife before using them to prepare the salad? 5. Which action would not prevent cross-contamination?
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