ServSafe Chapter 4-7

During a routine inspection at a local restaurant, the health inspector educates the staff about the importance of food safety. She asks, 'What are the four types of pathogens that can contaminate food?'

• Bacteria, viruses, parasites, and fungi

• Protozoa, helminths, prions, toxins

• Mold, yeast, bacteria, algae

• Insects, rodents, birds, chemicals

Imagine you're running a restaurant kitchen. Explain why it's crucial to keep food out of the danger zone for temperature and how it impacts food safety.

• The danger zone is a myth and does not affect food safety in a restaurant setting.

• Keeping food out of the danger zone is essential in a restaurant to prevent bacterial growth and protect against foodborne illness.

• Monitoring the danger zone in a restaurant kitchen is only important for maintaining the appearance of the food.

• In a restaurant, bacterial growth in the danger zone can actually enhance the flavors of the food served.

During a routine inspection at a restaurant, which three types of hazards should the health inspector look for to ensure food safety?

• Verbal, Non-verbal, and Written Hazards

• Emotional, Psychological, and Mental Hazards

• Weather-related, Environmental, and Natural Hazards

• Biological, Chemical, and Physical Hazards

Imagine you are a chef at a high-end restaurant. What is the correct procedure for washing your hands before starting to prepare a meal?

• Wash hands with cold water and soap for 5 seconds

• Only rinse hands with water and wipe on a cloth

• Use hand sanitizer instead of washing with soap and water

• Wash hands with soap and warm water for at least 20 seconds, scrubbing all surfaces including wrists, between fingers, and under nails. Rinse thoroughly and dry hands with a single-use towel.

After attending a large family picnic, several people reported feeling unwell. What are the likely symptoms they are experiencing if the cause is a foodborne illness?

• Rash, itchy eyes, runny nose

• Headache, dizziness, fatigue

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

• Muscle aches, joint pain, sore throat

Imagine you are running a busy downtown cafe. How would you explain the difference between cleaning and sanitizing to a new employee?

• Sanitizing is only necessary for certain types of food.

• Cleaning and sanitizing are the same thing.

• Cleaning removes pathogens, while sanitizing removes visible dirt.

• Cleaning removes visible dirt, while sanitizing reduces pathogens to safe levels.

Imagine you've just finished cooking a large batch of chili for a family gathering. What are the steps for safely cooling the chili before storing it in the refrigerator?

• Using a large container to store all the chili together

• Putting the hot chili directly into the refrigerator

• Using shallow containers, dividing the large batch of chili into smaller portions, and using an ice water bath or ice paddle.

• Leaving the chili at room temperature for a few hours

Imagine you're organizing your kitchen's refrigerator after a big grocery shopping trip. How should you properly store various foods to ensure safety and freshness?

• Store raw meat, poultry, and seafood on the top shelf

• Keep fruits and vegetables in airtight containers

• Store raw meat, poultry, and seafood on the bottom shelf to prevent juices from dripping onto other foods. Use airtight containers or sealed bags to store leftovers and ready-to-eat foods.

• Use open containers to store leftovers

During a busy day at a cafe, how should the staff ensure food safety in terms of time management?

• Tasting the food every 3 hours

• Monitoring the time that potentially hazardous food is in the temperature danger zone and ensuring it is not in this zone for more than 4 hours.

• Checking the color of the food every hour

• Smelling the food every 2 hours

Imagine you are running a restaurant. Why is it crucial to monitor the temperatures of food stored in your kitchen and served to your customers?

• To make the dishes served look more visually appealing to the customers

• To ensure food safety by preventing the growth of harmful bacteria, thus protecting your customers' health.

• To enhance the flavor of the dishes served

• To minimize the overall cost of food production by reducing waste