Question

6 which thermometer is used to measure surface temperatures?
a thermistor
b thermocouple
c infrared thermometer
d bimetallic stemmed thermometer
7 a thermometer used to measure the temperature of food must be accurate to what temperature?
a ±2°f or ±1°c
b ±4°f or ±3°c
c ±6°f or ±5°c
d ±8°f or ±7°c
8 which practice can help prevent cross - contamination?
a using color - coded cutting boards
b rinsing cutting boards between use
c purchasing food requiring preparation
d prepping raw and ready - to - eat food at the same time

Explanation:

• Question 6: Infrared thermometers are designed to measure surface temperatures by detecting infrared radiation emitted from the surface. Thermistors and thermocouples are often used for temperature measurement in other set - ups (like in - line or contact measurements in some cases, but not specifically for surface in the context of this question). Bimetallic stemmed thermometers are more for internal temperature measurement (e.g., in food).
• Question 7: Food thermometers need to be accurate to \( \pm 2^{\circ}F\) or \( \pm 1^{\circ}C\) to ensure food safety. This level of accuracy helps in determining if food has reached safe minimum internal temperatures (e.g., for killing pathogens). Higher error margins (\( \pm 4^{\circ}F\) or more) would not be sufficient for reliable food safety assessment.
• Question 8: Color - coded cutting boards help prevent cross - contamination. Different colors can be assigned to different types of food (e.g., red for raw meat, green for produce). Rinsing cutting boards between use is not sufficient as rinsing may not remove all pathogens. Purchasing food requiring preparation does not directly relate to cross - contamination prevention. Prepping raw and ready - to - eat food at the same time increases the risk of cross - contamination.

Answer:

• Question 6: C. Infrared thermometer
• Question 7: A. \( \pm 2^{\circ}F\) or \( \pm 1^{\circ}C\)
• Question 8: A. Using color - coded cutting boards