
ServSafe Chapter 1-3
Flashcard
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Other
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12th Grade
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Practice Problem
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Hard
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1.
FLASHCARD QUESTION
Front
What are food safety regulations?
Back
Rules and standards implemented by government agencies to ensure the safety and quality of food products.
2.
FLASHCARD QUESTION
Front
Why is personal hygiene important in food safety?
Back
To prevent the spread of harmful bacteria and viruses and reduce the risk of contamination and foodborne illnesses.
3.
FLASHCARD QUESTION
Front
What is cross-contamination?
Back
Transfer of harmful bacteria or microorganisms from one surface or food to another.
4.
FLASHCARD QUESTION
Front
What are safe food handling procedures?
Back
Safe food handling procedures include practices such as washing hands before and after handling food, separating raw and cooked foods, cooking food thoroughly, storing food at the correct temperature, and avoiding cross-contamination.
5.
FLASHCARD QUESTION
Front
Why is temperature control important in food safety?
Back
To prevent the growth of harmful bacteria and maintain food quality.
6.
FLASHCARD QUESTION
Front
You are planning to open a restaurant and you need to store some perishable food items. What should be the correct temperature for storing these items to ensure they remain fresh? Options: Below 32°F (0°C), Above 40°F (4°C), Between 50°F (10°C) and 60°F (15°C), Below 40°F (4°C)
Back
Below 40°F (4°C)
7.
FLASHCARD QUESTION
Front
What is the correct temperature for cooking poultry?
Back
165°F (74°C)
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