FOODSAFE Level 1 Practice Test · Question
What is the correct procedure for calibrating a bimetallic stemmed thermometer using the ice-point method?
The ice-point method involves submerging the thermometer in a mixture of ice and water and adjusting it to read 0°C (32°F). This ensures accurate temperature re
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Question: What is the correct procedure for calibrating a bimetallic stemmed thermometer using the ice-point method?
Answer options:
- Submerge in boiling water and set to 100°C ✅ Submerge in ice water and set to 0°C
- Submerge in room temperature water and set to 20°C
- Submerge in hot tap water and set to 50°C
Correct answer: Submerge in ice water and set to 0°C
Explanation: The ice-point method involves submerging the thermometer in a mixture of ice and water and adjusting it to read 0°C (32°F). This ensures accurate temperature readings.
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Question explanations
- Hot holding equipment must maintain potentially hazardous food at or above what temperature?
- What does a food handler with a communicable disease, like vomiting or diarrhea, primarily risk?
- What is the minimum internal cooking temperature for ground meat like hamburgers?
- Which foodborne illness is commonly associated with improperly cooked poultry or eggs?
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