ServSafe Chapter 4 Flashcard

Front

What is the primary focus of ServSafe training?

Back

Food safety and sanitation

Front

What is a critical control point in food safety?

Back

Cooking

Front

What is the minimum internal temperature for cooking poultry safely?

Back

165°F

Front

Which of the following is a common food allergen? Peanuts, Rice, Beef, Carrots

Back

Peanuts

Front

What is the recommended method for thawing frozen food?

Back

In the refrigerator

Front

Which of the following is a sign of food spoilage?

• Off odor
• Bright color
• Firm texture
• Pleasant aroma

Back

Off odor

Front

What is the purpose of a HACCP plan?

Back

To identify and control food safety hazards

Front

Which of the following is a biological hazard in food safety?

• Bacteria
• Plastic
• Cleaning chemicals
• Metal shavings

Back

Bacteria

Front

What is cross-contamination?

Back

Transfer of pathogens from one surface to another

Front

Which of the following is a proper handwashing technique? Using only water, Drying hands on clothing, Scrubbing hands for at least 20 seconds, Rinsing hands quickly

Back

Scrubbing hands for at least 20 seconds