ServSafe Chapter 4 Quiz

What is the primary focus of ServSafe training?

• Financial management

• Marketing strategies

• Customer service

• Food safety and sanitation

Which of the following is a common food allergen?

• Peanuts

• Rice

• Beef

• Carrots

What is the danger zone temperature range for food?

• 60°F to 160°F

• 41°F to 135°F

• 32°F to 100°F

• 50°F to 150°F

What is the correct way to store raw meat in a refrigerator?

• Next to dairy products

• Above ready-to-eat foods

• On the top shelf

• Below ready-to-eat foods

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

• Bacteria

• Plastic

• Cleaning chemicals

• Metal shavings

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

• Cleaning agents

• Viruses

• Bacteria

• Metal fragments

What is the minimum internal temperature for cooking poultry safely?

• 155°F

• 145°F

• 135°F

• 165°F

What is the purpose of a HACCP plan?

• To improve customer satisfaction

• To identify and control food safety hazards

• To reduce labor costs

• To increase sales

What is cross-contamination?

• Serving food at the wrong time

• Using too much seasoning

• Cooking food to the wrong temperature

• Transfer of pathogens from one surface to another

Which of the following is a critical control point in food safety?

• Cooking

• Ordering supplies

• Customer feedback

• Menu design