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ServSafe / Food Safety Practice Test

Category - Food Safety

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The ice point and boiling points are:

Something chemists care about
Ways to calibrate your thermometer
The temperature extremes found in a kitchen
Aspects of a good HACCP plan

Explanation

Answer - B -The ice point and boiling points are a way to calibrate your thermometers. Since the ice point occurs at 32°F and the boiling point occurs at 212°F, these two measures are a great way to calibrate your kitchen thermometers.

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