ServSafe Chapter 6 Flashcard

Front

What is the primary focus of ServSafe training?

Back

Food safety and sanitation

Front

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

• Menu design
• Customer feedback
• Ordering supplies
• Cooking

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 type of contamination is caused by bacteria or viruses?

Back

Biological

Front

What is the purpose of a food safety management system?

Back

To prevent foodborne illness

Front

Which of the following is a sign of spoilage in canned goods?

• Bulging can
• Bright color
• Clear liquid
• Intact seal

Back

Bulging can

Front

What is the first step in cleaning and sanitizing a surface?

Back

Remove food debris

Front

What is a proper handwashing technique?

Back

Scrubbing for 20 seconds