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






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






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






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






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






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






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






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






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






10. Liquids or gels that are used to lower the number of pathogens on skin






11. Lag - log - stationary - and death






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






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






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






15. Form that some bacteria can take to protect themsleves when nutrients are not available






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






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






18. Processed by removing the air around the product sealed in a package; bacon is an example






19. Presence of harmful substances in food






20. Check products for proper temperatures - expired code dates - signs of thawing and refreezing - pest damage - etc.






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






22. Include illness-causing microorganisms (plant - mushroom - and seafood toxins)






23. Reviews receiving and storage - processing - shipping - cleaning and sanitizing - personal hygiene - employee training - recall program - HACCP program or other food safety system






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)






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.






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






27. Any time food has been allowed to remain too long at temperatures that favor growth of foodborne microorganisms






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






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






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






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






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






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. 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






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






36. An incident in which two or more people get the same illness after eating the same food






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)






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






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






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






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






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






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






44. People who carry pathogens and infect others without ever getting sick themselves






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






46. Quick and easy. No contact to food. No probes. Does not measure air temperature or internal temperature of food.






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






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






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






50. It is found in pewter - which can be used to make pitchers and other tableware