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






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






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






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






5. 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






6. Shrimp - crab - lobster






7. Common source: bacteria -food linked: undercooked ground beef - contaminated produce -common symptoms: diarrhea (bloody) - abdominal cramps - kidney failure (severe cases) -most important preventative measure: controlling time and temperature






8. Common source: bacteria -food linked: poultry and eggs - dairy - produce -common symptoms: diarrhea - abdominal cramps - vomiting - fever -most important preventative measure: avoiding cross-contamination






9. 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






10. Occurs when microorganisms are transferred from one surface or food to another






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






12. 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






13. Type of fungi that causes food spoilage






14. Odor: no odor Shells: clean and unbroken






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






16. 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






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






18. 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






19. 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






20. -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






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






22. 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






23. 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






24. 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






25. Physical objects - such as hair - dirt - metal staples - and broken glass - as well as bones in fillets - that have contaminated food






26. Program developed and implemented by an operation to prevent deliberate contamination of its food






27. Small - living organisms that can be seen only through a microscope (not all cause illness - but some do)






28. Include cleaners - sanitizers - polishes - machine lubricants - and toxic metals






29. 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






30. 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






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






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






33. 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






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






35. 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






36. 1. assign specific equipment to each type of food product 2. clean and sanitize all work surfaces - equipment - and utensils after each task






37. 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






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






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






40. 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






41. 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






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






43. 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






44. 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






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






46. One that has been inspected and meets all applicable local - state - and federal laws






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






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






49. 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






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