ServSafe Chapters 3 & 4

What are food safety regulations?

• Standards set by international organizations to promote global food safety.

• Regulations imposed by restaurants to maintain cleanliness and hygiene in their kitchens.

• Guidelines and recommendations provided by food manufacturers to ensure the safety of their products.

• Rules and standards implemented by government agencies to ensure the safety and quality of food products.

What are critical control points?

• Specific points in a process where hazards cannot be prevented, eliminated, or reduced to an acceptable level.

• Specific points in a process where hazards can be prevented, eliminated, or reduced to an acceptable level.

• Specific points in a process where hazards are not important.

• Specific points in a process where hazards are unrelated.

What are foodborne illnesses?

• Diseases caused by consuming contaminated food or beverages.

• Diseases caused by poor personal hygiene

• Allergies caused by certain foods

• Infections caused by improper food storage

How can cross-contamination be prevented?

• Store raw and cooked foods together in the refrigerator.

• Wash hands with cold water instead of hot water.

• Follow proper food handling and hygiene practices.

• Use the same cutting board for raw meat and vegetables.

What is the proper way to store food?

• Store food in plastic bags in direct sunlight.

• Store food in airtight containers in the refrigerator.

• Store food in open containers in a warm and humid place.

• Store food in airtight containers in a cool and dry place, away from direct sunlight.

What is the temperature danger zone for food?

• 60°F (15°C) to 120°F (49°C)

• 50°F (10°C) to 150°F (65°C)

• 32°F (0°C) to 100°F (38°C)

• 41°F (5°C) to 135°F (57°C)

What is the most common cause of foodborne illnesses?

• Contaminated food

• Expired food

• Poor hygiene

• Improper cooking

What is the purpose of food safety regulations?

• To promote the spread of foodborne illnesses.

• To protect public health and ensure food safety.

• To limit consumer choices.

• To increase the cost of food production.

What is the correct way to thaw frozen food?

• Place it in a bowl of hot water to speed up the thawing process.

• Microwave it on high power for a few minutes.

• Place it in the refrigerator and allow it to thaw slowly over time.

• Leave it on the kitchen counter to thaw at room temperature.

What is the proper way to handle raw meat?

• Don't wash hands, mix with other foods, store at room temperature.

• Wash hands, cook without separating, store improperly.

• Cook without washing hands, store with other foods, don't separate.

• Wash hands, separate, store, and cook properly.