ServSafe Chapter 4 Quiz

What is the minimum internal cooking temperature for poultry, including whole or ground chicken, turkey, or duck?

• 145°F (63°C)

• 155°F (68°C)

• 165°F (74°C)

• 175°F (79°C)

Which of the following is a key practice for maintaining personal hygiene in a food service environment?

• Wearing jewelry while preparing food

• Washing hands frequently and properly

• Using hand sanitizer instead of washing hands

• Wearing open-toed shoes in the kitchen

Identify the correct order of steps for cleaning and sanitizing a food-contact surface.

• Rinse, clean, sanitize, air-dry

• Clean, rinse, sanitize, air-dry

• Sanitize, clean, rinse, air-dry

• Clean, sanitize, rinse, air-dry

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

• Using separate cutting boards for raw meat and vegetables

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

• Washing hands after handling raw meat

• Cooking food to the correct internal temperature

Why is it important to control the temperature of food during storage and preparation?

• To enhance the flavor of the food

• To prevent the growth of harmful bacteria

• To reduce cooking time

• To improve the appearance of the food

A food handler has a small cut on their hand. What should they do before handling food?

• Ignore it and continue working

• Cover it with a bandage and wear a glove

• Wash it with soap and water only

• Apply hand sanitizer

Which of the following is a strategic method to prevent pest infestations in a food service establishment?

• Leaving food out overnight

• Storing food in airtight containers

• Keeping doors and windows open

• Ignoring small pest sightings

How can a food service establishment ensure that cleaning and sanitizing procedures are effective?

• By using the same cloth for cleaning and sanitizing

• By training staff on proper procedures and monitoring compliance

• By cleaning only when the establishment is closed

• By using more cleaning chemicals than recommended

What is the primary reason for maintaining personal hygiene standards in food service?

• To comply with health regulations

• To prevent foodborne illnesses

• To improve employee morale

• To reduce food waste

Which of the following actions can help prevent cross-contamination in a kitchen?

• Using the same utensils for raw and cooked foods

• Storing cleaning chemicals near food preparation areas

• Using color-coded cutting boards for different food types

• Tasting food with fingers