Culinary Arts: ServSafe Study Guide Questions and Answers Rated A+

Culinary Arts: ServSafe Study Guide Questions and Answers Rated A+ Who is more likely to experience foodborne illnesses and why? Children Older adults Individuals with compromised immune systems Pregnant women Can you provide examples of the three main categories of contaminants? Biological: Microorganisms like bacteria and fungi Physical: Foreign objects such as metal fragments or fish bones Chemical: Harmful substances like cleaning agents What are three common ways food can become contaminated? Inadequate hygiene and cleanliness practices Cross-contamination between different food items Improper management of time and temperature 2 What are the steps for proper handwashing? 1. Rinse hands with warm water 2. Apply soap 3. Scrub thoroughly for 10-15 seconds 4. Rinse again with warm water 5. Dry with a disposable paper towel What types of thermometers are used in food safety? Analog Digital Thermocouple Dual-function Fixed and wired K-type Data logging Infrared 3 Bimetallic Liquid crystal Gas What does the acronym FATTOM represent in food safety? Food Acidity Temperature Time Oxygen Moisture What is the correct procedure for cleaning work surfaces? 1. Wipe down the surface 2. Rinse the surface