Test your basic knowledge |

Servesafe Education

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. 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






2. 1. food was unfit to be served 2. food caused the plaintiff harm 3. In serving food - establishment violated the warranty of sale






3. 1. following hygienic hand practices 2. maintaining personal cleanliness 3. wearing clean and appropriate uniforms and following dress codes 4. avoiding certain habits and actions 5. maintaining good health 6. reporting illnesses






4. Method where cooked or partially cooked food is vacuum packed in individual pouches and then chilled. This food is heated for service in the establishment. Frozen - precooked meals are typically packaged this way






5. It is sometimes found in cookware - such as pots and pans






6. The transfer of an allergen from a food containing an allergen to a food that does not contain the allergen






7. Shrimp - crab - lobster






8. The rules for how the food must be handled






9. Used to keep food safe by creating a barrier between hands and food






10. 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






11. Odor: mild ocean or seaweed smell Shells: closed and unbroken Condition: if fresh - they are received alive






12. Odor: mild ocean or seaweed smell Condition: shipped alive - packed in seaweed - and kept moist






13. Sealed under sterile conditions to keep it from being contaminated






14. 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






15. Good agricultural practices






16. Tags that document where the shellfish was harvested. Must be kept for 90 days from the date written on them






17. Chemical substances - such as cleaners - sanitizers - polishes - machine lubricants - and toxic metals - that leach from cookware and equipment






18. Foreign objects that accidentally get into food (hair - dirt - bandages - metal staples - and broken glass). Also - naturally occurring objects - such as (bones - fillets)






19. 1. infants and preschool-age children 2. pregnant women 3. elderly people 4. others with compromised immune systems






20. Can help prevent cross contamination by making it easier to assign specific equipment to specific food






21. 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






22. 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






23. 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






24. Lag - log - stationary - and death






25. Common source: bacteria -food linked: meat - poultry - stews and gravies -common symptoms: diarrhea - severe abdominal pain -most important preventative measure: controlling time and temperature






26. 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)






27. Common source: parasite -food linked: Herring - Cod - Halibut - Mackerel - Pacific Salmon -common symptoms: tingling in throat - coughing up worms -most important preventative measure: purchasing from approved - reputable suppliers






28. Cannot be served unless chef is licensed for it due to the systemic toxins it produces






29. 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






30. The body's negative reaction to a particular food protein.






31. Temperature pathogens grow best in (41-135 degrees)






32. AIDS - hepatitis B and C - and tuberculosis






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






34. Color: - Beef: bright cherry red; aged beef may be darker in color; vacuum-packed beef will appear purplish in color - Lamb: light red - Pork: light pink meat; firm - white fat Texture: firm flesh that springs back when touched Odor: no odor Packagin






35. Common source: seafood toxins -food linked: Barracuda - Grouper - Jacks - Snapper -common symptoms: reversal of hot and cold sensations - nausea - vomiting - tingling in fingers lips or toes - joint and muscle pain -most important preventative measur






36. Good manufacturing practices- FDA's minimum sanitation and processing requirements for producing safe food. They describe the methods - equipment - facilities - and controls used to process food.






37. Food that contains moisture and protein and has a neutral or slightly acidic pH. Such food needs time and temperature control to prevent the growth of microorganisms and the production of toxins (milk - dairy - eggs - meat - poultry - fish - shellfis






38. Color: no discoloration Texture: firm flesh that springs back when touched Odor: no odor Packaging: product should be surrounded by crushed - self-draining ice






39. First in - first out; rotation method is commonly used to ensure that refrigerated - frozen - and dry products are properly rotated during storage






40. -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






41. Microorganisms - such as viruses - bacteria - parasites - and fungi - as well as toxins found in certain plants - mushrooms - and seafood






42. 1. purchasing food from unsafe sources 2. failing to cook food adequately 3. holding food at incorrect temperatures 4. using contaminated equipment 5. poor personal hygiene






43. 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






44. Single-celled - living microorganisms that can spoil food and cause foodborne illness. Bacteria present in food can quickly multiply to dangerous levels when food is improperly cooked - held - or reheated. Some form spores that can survive freezing a






45. Process of ensuring that a thermometer gives accurate readings by adjusting it to a known standard - such as the freezing point or boiling point of water






46. (six conditions pathogens need to grow) Food - Acidtity - Temperature - Time - Oxygen - and Moisture






47. The body's defense system against illness






48. 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.






49. Must show that the establishment did everything that could be reasonably expected to keep its food safe






50. Illness-causing microorganisms