Serv Safe Culinary

What is the recommended temperature for storing perishable foods?

• Above 50°F (10°C)

• Room temperature

• Below 40°F (4°C)

• Freezing temperature

What is the danger zone for food temperature?

• 40°F and 140°F (4°C and 60°C)

• 32°F and 150°F (0°C and 65°C)

• 50°F and 130°F (10°C and 55°C)

• 45°F and 135°F (7°C and 57°C)

What are the four steps to properly wash hands?

• Wet, Scrub, Dry, Repeat

• Wet, Lather, Scrub, Rinse

• Dry, Scrub, Rinse, Repeat

• Lather, Rinse, Dry, Repeat

What is the proper way to use a meat thermometer?

• Insert the thermometer into the meat and immediately read the temperature

• Insert the thermometer into the thickest part of the meat, making sure not to touch bone or fat. Wait for the temperature to stabilize and then read the temperature.

• Use the thermometer on the surface of the meat

• Wait for the meat to cool down before using the thermometer

What are the symptoms of foodborne illness?

• Rash, itchy eyes, runny nose

• Muscle aches, joint pain, sore throat

• Headache, dizziness, fatigue

• Nausea, vomiting, diarrhea, abdominal pain, fever, and chills

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

• On the counter at room temperature

• On the bottom shelf of the refrigerator

• On the top shelf of the refrigerator

• In the door of the refrigerator

What are the principles of HACCP (Hazard Analysis and Critical Control Points)?

• Establishing non-critical limits

• Conducting a hazard analysis, determining critical control points, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping and documentation

• Not keeping any records or documentation

• Ignoring hazard analysis and critical control points

What are the best practices for preventing cross-contamination in the kitchen?

• Use separate cutting boards for raw meat and produce, wash hands frequently, clean and sanitize surfaces and utensils, and store raw meat and produce separately in the refrigerator.

• Store raw meat and produce together in the refrigerator

• Wash hands only after handling raw meat

• Use the same cutting board for raw meat and produce

What are the guidelines for safely thawing frozen foods?

• Thaw frozen foods in the refrigerator, under cold running water, or in the microwave.

• Thaw frozen foods at room temperature for several hours

• Thaw frozen foods by leaving them in direct sunlight

• Thaw frozen foods in hot water

What are the key components of a food safety management system?

• Customer service, restaurant ambiance, menu variety

• Hazard analysis, critical control points, monitoring procedures, corrective actions, verification procedures, and record-keeping and documentation

• Cooking temperature, seasoning, plating techniques

• Food expiration date, portion control, recipe accuracy