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ServSafe Certification Practice Test: The Flow of Food
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ServSafe Certification Practice Test: The Flow of Food
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5 Questions

1. Which of these practices can help prevent cross-contamination?
2. A foodhandler has finished trimming raw chicken on a cutting board and needs it to prep vegetables. What must be done to the cutting board?
3. Which thermocouple probe should be used to check the temperature of a large stockpot of soup?
4. Infrared thermometer should be used to measure the
5. At what temperatures do foodborne pathogens grow most quickly?

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