ServSafe Quiz (AI)

Which of the following is a primary responsibility of the Food and Drug Administration (FDA) in food safety regulations?

• Inspecting meat, poultry, and eggs

• Regulating food transported across state lines

• Issuing food recalls

• Enforcing local food safety codes

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DOK Level 2: Skill/Concept

What is the correct order of steps for proper handwashing in a food service environment?

• Wet hands, apply soap, scrub for 10 seconds, rinse, dry

• Wet hands, apply soap, scrub for 20 seconds, rinse, dry

• Apply soap, wet hands, scrub for 20 seconds, rinse, dry

• Wet hands, apply soap, scrub for 15 seconds, rinse, dry

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DOK Level 2: Skill/Concept

Which of the following is an example of preventing cross-contamination?

• Using the same cutting board for raw meat and vegetables

• Storing raw meat above ready-to-eat foods in the refrigerator

• Using separate utensils for raw and cooked foods

• Washing hands only after handling raw meat

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DOK Level 2: Skill/Concept

What is the minimum internal cooking temperature for poultry, including chicken and turkey?

• 145°F (63°C)

• 155°F (68°C)

• 165°F (74°C)

• 175°F (79°C)

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DOK Level 2: Skill/Concept

Which of the following personal hygiene practices is essential for food handlers to prevent foodborne illness?

• Wearing jewelry while preparing food

• Keeping fingernails short and clean

• Using hand sanitizer instead of washing hands

• Wearing open-toed shoes in the kitchen

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DOK Level 2: Skill/Concept

What is the correct concentration range for a chlorine-based sanitizing solution used in food service?

• 25-50 ppm

• 50-100 ppm

• 100-200 ppm

• 200-300 ppm

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DOK Level 2: Skill/Concept

Which of the following is a critical step in the cleaning and sanitizing process for food-contact surfaces?

• Rinsing with cold water

• Air drying without wiping

• Using a detergent solution

• Scrubbing with a dry cloth

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DOK Level 2: Skill/Concept

What is the primary purpose of the Hazard Analysis Critical Control Point (HACCP) system in food safety?

• To inspect food service establishments

• To identify and control potential hazards in the food production process

• To provide nutritional information on food labels

• To regulate food advertising

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DOK Level 2: Skill/Concept

Which of the following is a proper food handling technique to ensure food safety?

• Thawing frozen food at room temperature

• Cooling hot food to 70°F (21°C) within 2 hours

• Marinating meat on the counter

• Storing leftovers in large, deep containers

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DOK Level 2: Skill/Concept

What is the maximum amount of time that perishable food can be left out at room temperature before it becomes unsafe to eat?

• 1 hour

• 2 hours

• 3 hours

• 4 hours

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DOK Level 2: Skill/Concept