SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
Search
Test your basic knowledge |
Servesafe Education
Start Test
Study First
Subject
:
hospitality
Instructions:
Answer 50 questions in 15 minutes.
If you are not ready to take this test, you can
study here
.
Match each statement with the correct term.
Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.
This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. First in - first out; rotation method is commonly used to ensure that refrigerated - frozen - and dry products are properly rotated during storage
acceptable shellfish criteria
flow of food
FIFO
personal hygiene
2. Food that is heat treated at very high temperatures (pasteurized) to kill microorganisms. This food is often also aseptically packaged- sealed under sterile conditions to keep it from being contaminated. It can be received at room temperature IF it h
five ways food is cross-contaminated
ultra-high temperature (UHT) pasteurization
immune systems
spores
3. Microorganisms - such as viruses - bacteria - parasites - and fungi - as well as toxins found in certain plants - mushrooms - and seafood
Bacillus cereus gastroenteritis
biological contaminants
immune systems
pathogens
4. 1. wet hands and arms with running water as hot as you can comfortably stand (at least 100degrees) 2. apply enough soap to build a good lather 3. scrub hands and arms vigorously for ten to fifteen seconds 4. rinse hands and arms thoroughly under runn
4 types of pathogens that contaminate food and cause illness
proper handwashing steps
four progressive stages of bacteria growth
reasonable care defense
5. 1. food was unfit to be served 2. food caused the plaintiff harm 3. In serving food - establishment violated the warranty of sale
five most common risk factors
zinc
Neurotoxic shellfish poisoning (NSP)
proof of food related lawsuits
6. -common source: seafood toxins -food linked: Tuna - Bonito - Mackerel - Mahi Mahi -common symptoms: Initially: reddening of the face and neck - sweating - headache - burning or tingling sensation in the mouth or throat Possibly later: diarrhea - vomi
Vibrio gastroenteritis
Scombroid poisioning
temperature danger zone
food allergy
7. Foreign objects that accidentally get into food (hair - dirt - bandages - metal staples - and broken glass). Also - naturally occurring objects - such as (bones - fillets)
physical hazards
calibration
when to change gloves
contamination
8. The transfer of an allergen from a food containing an allergen to a food that does not contain the allergen
food allergy
cross-contact
five most common risk factors
pathogens
9. Habits that include keeping the hands - hair - and body clean and wearing clean and appropriate uniforms. Avoiding unsanitary actions and reporting illness and injury are also features of good personal hygiene
Amnesic shellfish poisoning (ASP)
personal hygiene
contamination
toxic-metal poisoning
10. Liquids or gels that are used to lower the number of pathogens on skin
microorganisms
FAT TOM
physical hazards
hand antiseptics
11. Lag - log - stationary - and death
pathogens
time-temperature indicators (TTI)
zinc
four progressive stages of bacteria growth
12. Common source: virus -food linked: ready-to-eat food - shellfish from contaminated water -common symptoms: vomiting - diarrhea - nausea - abdominal cramps -when symptoms show: becomes contagious within a few hours most important preventative measure
Vibrio gastroenteritis
Ciguatera fish poisoning
Norovirus gastroenteritis
shellstock identification tags
13. Tags that document where the shellfish was harvested. Must be kept for 90 days from the date written on them
chemical contaminants
diseases not spread through food
shellstock identification tags
Giardiasis
14. This is a method of packaging where the air inside of the package is altered using gases such as carbon dioxide and nitrogen. Many fresh-cut produce items are packaged this way
customer-supplier criteria
FAT TOM
modified atmosphere packaging (MAP)
Neurotoxic shellfish poisoning (NSP)
15. Form that some bacteria can take to protect themsleves when nutrients are not available
FIFO
spores
immune systems
acceptable shell eggs criteria
16. Common source: bacteria -food linked: potato salads - tuna salads - shrimp salad - macaroni salad - and chicken salad -common symptoms: bloody diarrhea - abdominal pain and cramps - fever -most important preventative measure: practicing personal hyg
flow of food
Amnesic shellfish poisoning (ASP)
when to change gloves
Shigellosis
17. 1. loss of customers and sales 2. loss of reputation 3. negative media exposure 4. lowered employee morale 5. lawsuits and legal fees 6. employee absenteeism 7. increased insurance premiums 8. staff retraining
water activity (aw)
acceptable shellfish criteria
costs of foodborne illness
Anisakiasis
18. Processed by removing the air around the product sealed in a package; bacon is an example
FIFO
physical contaminants
Shigellosis
vacuum-packed
19. Presence of harmful substances in food
Paralytic shellfish poisoning (PSP)
contamination
foodborne illness
toxic-metal poisoning
20. Check products for proper temperatures - expired code dates - signs of thawing and refreezing - pest damage - etc.
FIFO
physical hazards
diseases not spread through food
inspecting a delivery
21. Common source: bacteria -food linked: poultry and eggs - dairy - produce -common symptoms: diarrhea - abdominal cramps - vomiting - fever -most important preventative measure: avoiding cross-contamination
toxins
three ways food is time-temperature abused
physical barriers
Salmonellosis
22. Include illness-causing microorganisms (plant - mushroom - and seafood toxins)
bimetallic stemmed thermometer
biological hazards
Hepatits A
personal hygiene
23. Reviews receiving and storage - processing - shipping - cleaning and sanitizing - personal hygiene - employee training - recall program - HACCP program or other food safety system
spores
CDC
GMP inspection report
toxic-metal poisoning
24. The amount of moisture available in food for pathogens to grow (scale-0.0 to 1.0) (best conditions for growth- 0.85 or higher)
foodborne illness
high risk populations
water activity (aw)
Anisakiasis
25. Measure temperatures through a metal probe or sensing area and display results on a digital readout. Come in a wide variety of styles and sizes. Come with interchangeable temperature probes designed to measure the temperature of equipment and food.
chemical contaminants
thermocouples/termistors
ultra-high temperature (UHT) pasteurization
Giardiasis
26. Color: no discoloration Texture: firm flesh that springs back when touched Odor: no odor Packaging: product should be surrounded by crushed - self-draining ice
costs of foodborne illness
spores
cross-contamination
acceptable poultry criteria
27. Any time food has been allowed to remain too long at temperatures that favor growth of foodborne microorganisms
sous vide
time-temperature abused
physical barriers
personal hygiene
28. Common source: bacteria -food linked: oysters from contaminated water -common symptoms: diarrhea - abdominal cramps and nausea - vomiting - and low-grade fever and chills -most important preventative measure: purchasing from approved reputable suppli
Hemorrhagic colitis
Vibrio gastroenteritis
warranty of sale
Giardiasis
29. Organism that needs to live in a host organism to survive. Parasites can be found in water and inside many animals - such as cows - chickens - pigs - and fish. Proper cooking and freezing will kill parasites. Avoiding cross-contamination and practici
parasites
bimetallic stemmed thermometer
Botulism
Ciguatera fish poisoning
30. The most common and versatile type of thermometer - measuring temperature through a metal probe with a sensor in the end. Most can measure temperatures from 0degrees to 220degrees and are accurate to within plus/minus 2degrees. They are easily calibr
Hemorrhagic colitis
Scombroid poisioning
4 types of pathogens that contaminate food and cause illness
bimetallic stemmed thermometer
31. 1. it is not held or stored at required temperatures 2. it is not cooked or reheated to temperatures that kill microorganisms 3. it is not cooled properly
inspecting a delivery
food allergy
biological hazards
three ways food is time-temperature abused
32. Common source: virus -food linked: raw meat - unpasteurized dairy products - ready-to-eat food -common symptoms: miscarriage in pregnant women; sepis - Pneumonia - Meningitis in newborns -most important preventative measure: controlling time and tem
Listeriosis
finger cot
five most common risk factors
personal hygiene
33. 1. contaminated ingredients are added to food that receives no further cooking 2. contaminated food touches or drips fluids onto ready-to-eat food 3. a foodhandler touches contaminated food and then touches ready-to-eat food 4. ready-to-eat food touc
five ways food is cross-contaminated
flow of food
Norovirus gastroenteritis
Crustaceans
34. Ranging in size from microscopic - single-celled organisms to very large - multicellular organisms. Fungi most often cause food to spoil. Molds - yeast - and mushrooms are examples
acceptable crustacean criteria
fungi
common food allergens
proper handwashing steps
35. Common source: parasite -food linked: improperly treated water - produce -common symptoms:Initially: fever Later: diarrhea - abdominal cramps - nausea -most important preventative measure: purchasing from approved - reputable suppliers
Shigellosis
shellstock identification tags
Giardiasis
pH
36. An incident in which two or more people get the same illness after eating the same food
Hepatits A
foodborne-illness outbreak
biological contaminants
personal hygiene
37. Measurement of how acidic or alkaline a food is (0.0-6.9- acidic) (7.1-14.0- alkaline) pathogens grow best in pH (4.6-7.5)
acceptable fresh fish criteria
biological contaminants
toxins
pH
38. Common source: seafood toxins -food linked: clams - mussel - oysters - scallops -common symptoms: vomiting - diarrhea - abdominal pain - confusion - memory loss - disorientation - seizure - coma -most important preventative measure: purchasing from a
time-temperature indicators (TTI)
Amnesic shellfish poisoning (ASP)
bimetallic stemmed thermometer
Clostridium perfringens gastroenteritis
39. Color: bright red gills - bright shiny skin Texture: firm flesh that springs back when touched Odor: mild ocean or seaweed smell Eyes: bright - clear - and full Packaging: product should be surrounded by crushed - self-draining ice
customer-supplier criteria
time-temperature indicators (TTI)
contamination
acceptable fresh fish criteria
40. Common source: bacteria -food linked: egg salad - tuna salad - chicken salad - macaroni salad - deli meat -common symptoms: nausea - vomiting and retching - abdominal cramps -most important preventative measure: practicing personal hygiene
Staphylococcal gastroenteritis
Neurotoxic shellfish poisoning (NSP)
Hemorrhagic colitis
Crytosporidiosis
41. Time and temperature monitoring device attached to a food shipment to determine if the product's temperature has exceeded safe limits during shipment or subsequent storage
carriers
time-temperature indicators (TTI)
color-coded equipment
reasonable care defense
42. Smallest of the microbial food contaminants - rely on a living host to reproduce - usually contaminate food through a foodhandlers improper personal hygiene. Some survive freezing and cooking temperature
zinc
FIFO
Listeriosis
viruses
43. Sealed under sterile conditions to keep it from being contaminated
aseptically packaged
warranty of sale
toxins
Salmonellosis
44. People who carry pathogens and infect others without ever getting sick themselves
GMP
FAT TOM
reasonable care defense
carriers
45. It is sometimes found in cookware - such as pots and pans
lead
time-temperature indicators (TTI)
copper
high risk populations
46. Quick and easy. No contact to food. No probes. Does not measure air temperature or internal temperature of food.
infrared (laser) thermometers
FIFO
contamination
components of good personal hygiene
47. 1. when using the same prep table - prepare raw meat - seafood - and poultry and ready-to-eat food at different times 2. purchase ingredients that require minimal preparation
acceptable poultry criteria
procedural barriers
ultra-high temperature (UHT) pasteurization
lead
48. Common source: virus -food linked: ready-to-eat food - shellfish from contaminated water -common symptoms: fever - general weakness - nausea - abdominal pain - jaundice (appears later) -when symptoms show: may not show for weeks but can be highly inf
shellstock identification tags
Hepatits A
contamination
FIFO
49. Common source: parasite -food linked: contaminated water - produce -common symptoms: watery diarrhea - abdominal cramps - nausea - weight loss -most important preventative measure: purchasing from approved - reputable suppliers
reasonable care defense
temperature danger zone
proof of food related lawsuits
Crytosporidiosis
50. It is found in pewter - which can be used to make pitchers and other tableware
lead
shellstock identification tags
personal hygiene
modified atmosphere packaging (MAP)