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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. 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
aseptically packaged
toxins
parasites
pathogens
2. 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
Anisakiasis
Norovirus gastroenteritis
Ciguatera fish poisoning
copper
3. 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
Hepatits A
ultra-high temperature (UHT) pasteurization
calibration
Clostridium perfringens gastroenteritis
4. Odor: no odor Shells: clean and unbroken
Clostridium perfringens gastroenteritis
acceptable shellfish criteria
acceptable shell eggs criteria
infrared (laser) thermometers
5. 1. infants and preschool-age children 2. pregnant women 3. elderly people 4. others with compromised immune systems
common food allergens
calibration
vacuum-packed
high risk populations
6. 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
proof of food related lawsuits
GAP audits
Crytosporidiosis
molds
7. The body's negative reaction to a particular food protein.
components of good personal hygiene
food allergy
physical barriers
acceptable poultry criteria
8. Quick and easy. No contact to food. No probes. Does not measure air temperature or internal temperature of food.
infrared (laser) thermometers
pufferfish
acceptable poultry criteria
foodborne-illness outbreak
9. 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
viruses
FIFO
Listeriosis
yeasts
10. Must show that the establishment did everything that could be reasonably expected to keep its food safe
copper
reasonable care defense
costs of foodborne illness
Amnesic shellfish poisoning (ASP)
11. Small - living organisms that can be seen only through a microscope (not all cause illness - but some do)
Scombroid poisioning
Crustaceans
chemical contaminants
microorganisms
12. 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.
biological hazards
bimetallic stemmed thermometer
thermocouples/termistors
proof of food related lawsuits
13. Any time food has been allowed to remain too long at temperatures that favor growth of foodborne microorganisms
high risk populations
Staphylococcal gastroenteritis
time-temperature abused
finger cot
14. Form that some bacteria can take to protect themsleves when nutrients are not available
toxins
Hepatits A
spores
foodborne-illness outbreak
15. Chemical substances - such as cleaners - sanitizers - polishes - machine lubricants - and toxic metals - that leach from cookware and equipment
copper
pathogens
chemical contaminants
carriers
16. The rules for how the food must be handled
warranty of sale
Ciguatera fish poisoning
infrared (laser) thermometers
biological hazards
17. Sealed under sterile conditions to keep it from being contaminated
aseptically packaged
Botulism
FIFO
pH
18. Include illness-causing microorganisms (plant - mushroom - and seafood toxins)
acceptable shellfish criteria
Listeriosis
Scombroid poisioning
biological hazards
19. 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
common food allergens
Giardiasis
GMP inspection report
microorganisms
20. Common source: seafood toxins -food linked: clams - mussels - oysters - scallops -common symptoms: numbness - tingling of the mouth face arms and legs - dizziness - nausea - vomiting - diarrhea -most important preventative measure: Purchase from an a
pufferfish
Paralytic shellfish poisoning (PSP)
acceptable meat criteria
pH
21. 1. label food 2. rotate products to ensure that the oldest inventory is used first 3. discard food that has passed its expiration date 4. create a schedule to throw out stored food on a regular basis 5. store food in containers intended for food 6. k
general storage guidelines
toxic metals
immune systems
pathogens
22. Keeps hair away from food and keep the foodhandler from touching it
4 types of pathogens that contaminate food and cause illness
physical contaminants
chemical hazards
hair restraint
23. After 4 hrs. pathogens may grow into a level high enough to cause illness
lead
time danger zone (not defined in text)
common food allergens
FIFO
24. Check products for proper temperatures - expired code dates - signs of thawing and refreezing - pest damage - etc.
toxic metals
cross-contact
CDC
inspecting a delivery
25. The transfer of an allergen from a food containing an allergen to a food that does not contain the allergen
cross-contact
aseptically packaged
Bacillus cereus gastroenteritis
personal hygiene
26. 1. assign specific equipment to each type of food product 2. clean and sanitize all work surfaces - equipment - and utensils after each task
Hepatits A
approved supplier
physical barriers
hand antiseptics
27. It is found in pewter - which can be used to make pitchers and other tableware
lead
water activity (aw)
Scombroid poisioning
Salmonellosis
28. Reviews receiving and storage - processing - shipping - cleaning and sanitizing - personal hygiene - employee training - recall program - HACCP program or other food safety system
Clostridium perfringens gastroenteritis
diseases not spread through food
GMP inspection report
Anisakiasis
29. Disease carried or transmitted to people by food
proof of food related lawsuits
physical hazards
foodborne illness
acceptable meat criteria
30. Color: no discoloration Texture: firm flesh that springs back when touched Odor: no odor Packaging: product should be surrounded by crushed - self-draining ice
biological contaminants
toxic-metal poisoning
Giardiasis
acceptable poultry criteria
31. People who carry pathogens and infect others without ever getting sick themselves
carriers
acceptable poultry criteria
food defense
acceptable crustacean criteria
32. Common source: bacteria -food linked: meat - poultry - stews and gravies -common symptoms: diarrhea - severe abdominal pain -most important preventative measure: controlling time and temperature
Clostridium perfringens gastroenteritis
pH
finger cot
Shigellosis
33. Odor: mild ocean or seaweed smell Shells: closed and unbroken Condition: if fresh - they are received alive
temperature danger zone
Salmonellosis
foodborne-illness outbreak
acceptable shellfish criteria
34. An incident in which two or more people get the same illness after eating the same food
personal hygiene
biological hazards
fungi
foodborne-illness outbreak
35. 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
proof of food related lawsuits
temperature danger zone
Crustaceans
modified atmosphere packaging (MAP)
36. One that has been inspected and meets all applicable local - state - and federal laws
toxins
approved supplier
color-coded equipment
water activity (aw)
37. Tags that document where the shellfish was harvested. Must be kept for 90 days from the date written on them
spores
acceptable meat criteria
shellstock identification tags
temperature danger zone
38. Used to keep food safe by creating a barrier between hands and food
single-use gloves
microorganisms
yeasts
parasites
39. 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
physical contaminants
five ways food is cross-contaminated
warranty of sale
parasites
40. 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
physical contaminants
Ciguatera fish poisoning
yeasts
Norovirus gastroenteritis
41. Presence of harmful substances in food
GMP inspection report
contamination
Vibrio gastroenteritis
when to change gloves
42. Cannot be served unless chef is licensed for it due to the systemic toxins it produces
Clostridium perfringens gastroenteritis
Neurotoxic shellfish poisoning (NSP)
pufferfish
CDC
43. Temperature pathogens grow best in (41-135 degrees)
proper handwashing steps
water activity (aw)
temperature danger zone
sous vide
44. Type of fungi that causes food spoilage
yeasts
pH
warranty of sale
immune systems
45. Illness-causing microorganisms
Amnesic shellfish poisoning (ASP)
personal hygiene
yeasts
pathogens
46. 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
parasites
shellstock identification tags
color-coded equipment
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
procedural barriers
color-coded equipment
acceptable poultry criteria
Hemorrhagic colitis
48. 1. viruses 2. bacteria 3. parasites 4. fungi
molds
4 types of pathogens that contaminate food and cause illness
temperature danger zone
carriers
49. (six conditions pathogens need to grow) Food - Acidtity - Temperature - Time - Oxygen - and Moisture
GMP inspection report
aseptically packaged
FAT TOM
immune systems
50. 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
personal hygiene
Scombroid poisioning
food allergy
bimetallic stemmed thermometer