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Servesafe Education
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Subject
:
hospitality
Instructions:
Answer 50 questions in 15 minutes.
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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. 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
Clostridium perfringens gastroenteritis
fungi
acceptable fresh fish criteria
thermocouples/termistors
2. Odor: no odor Shells: clean and unbroken
acceptable shell eggs criteria
personal hygiene
biological hazards
TCS foods
3. Illness-causing microorganisms
pathogens
bimetallic stemmed thermometer
aseptically packaged
customer-supplier criteria
4. It is found in pewter - which can be used to make pitchers and other tableware
lead
Crytosporidiosis
common food allergens
hand antiseptics
5. Odor: mild ocean or seaweed smell Condition: shipped alive - packed in seaweed - and kept moist
TCS foods
acceptable crustacean criteria
molds
inspecting a delivery
6. Program developed and implemented by an operation to prevent deliberate contamination of its food
food defense
Ciguatera fish poisoning
acceptable poultry criteria
microorganisms
7. Chemical substances - such as cleaners - sanitizers - polishes - machine lubricants - and toxic metals - that leach from cookware and equipment
chemical contaminants
GAP audits
acceptable shell eggs criteria
modified atmosphere packaging (MAP)
8. Audits focus on worker health and hygiene - field sanitation and animal control - fertilizer and pesticide usage - irrigation water - harvest practices
GAP audits
five ways food is cross-contaminated
Anisakiasis
warranty of sale
9. 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
general storage guidelines
foodborne-illness outbreak
Hemorrhagic colitis
Shigellosis
10. People who carry pathogens and infect others without ever getting sick themselves
sous vide
carriers
single-use gloves
proper handwashing steps
11. 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.
calibration
GMP
Hemorrhagic colitis
color-coded equipment
12. 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
proper handwashing steps
zinc
five most common risk factors
Shigellosis
13. 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
CDC
acceptable shellfish criteria
Botulism
personal hygiene
14. Include cleaners - sanitizers - polishes - machine lubricants - and toxic metals
Staphylococcal gastroenteritis
chemical hazards
viruses
acceptable shellfish criteria
15. Illness caused when toxic metals are leached from utensils or equipment containing them
toxic-metal poisoning
GMP inspection report
Crytosporidiosis
Norovirus gastroenteritis
16. Form that some bacteria can take to protect themsleves when nutrients are not available
spores
sous vide
food allergy
physical contaminants
17. Lag - log - stationary - and death
inspecting a delivery
toxic metals
four progressive stages of bacteria growth
Paralytic shellfish poisoning (PSP)
18. 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
fungi
foodborne-illness outbreak
viruses
toxins
19. 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
copper
Vibrio gastroenteritis
Giardiasis
Anisakiasis
20. 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
Clostridium perfringens gastroenteritis
foodborne illness
acceptable crustacean criteria
general storage guidelines
21. Common source: seafood toxins -food linked: clams - mussels - oysters -common symptoms: tingling and numbness of the lips tongue and throat - dizziness - reversal of hot and cold sensations - vomiting - diarrhea -most important preventative measure:
personal hygiene
Neurotoxic shellfish poisoning (NSP)
Bacillus cereus gastroenteritis
shellstock identification tags
22. 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.
sous vide
modified atmosphere packaging (MAP)
Scombroid poisioning
thermocouples/termistors
23. Used to keep food safe by creating a barrier between hands and food
single-use gloves
five most common risk factors
Clostridium perfringens gastroenteritis
Ciguatera fish poisoning
24. Keeps hair away from food and keep the foodhandler from touching it
color-coded equipment
hair restraint
zinc
five most common risk factors
25. Reviews receiving and storage - processing - shipping - cleaning and sanitizing - personal hygiene - employee training - recall program - HACCP program or other food safety system
GMP inspection report
proof of food related lawsuits
Staphylococcal gastroenteritis
five most common risk factors
26. 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
Shigellosis
diseases not spread through food
Listeriosis
pH
27. 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
components of good personal hygiene
color-coded equipment
bacteria
Amnesic shellfish poisoning (ASP)
28. Foreign objects that accidentally get into food (hair - dirt - bandages - metal staples - and broken glass). Also - naturally occurring objects - such as (bones - fillets)
proper handwashing steps
customer-supplier criteria
food allergy
physical hazards
29. Common source: bacteria -food linked: poultry and eggs - dairy - produce -common symptoms: diarrhea - abdominal cramps - vomiting - fever -most important preventative measure: avoiding cross-contamination
Salmonellosis
pathogens
toxic metals
Hepatits A
30. 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
common food allergens
spores
immune systems
five ways food is cross-contaminated
31. Common source: bacteria -food linked: 1. cooked vegetables - meat products - milk OR 2. cooked rice dishes - including friend rice and rice pudding -common symptoms: 1. watery diarrhea OR 2. nausea - vomiting -most important preventative measure: con
FAT TOM
components of good personal hygiene
Bacillus cereus gastroenteritis
physical hazards
32. Type of fungus that causes food spoilage. Some molds produce toxins that can cause foodborne illness
foodborne-illness outbreak
toxins
molds
acceptable poultry criteria
33. 1. assign specific equipment to each type of food product 2. clean and sanitize all work surfaces - equipment - and utensils after each task
proof of food related lawsuits
acceptable shellfish criteria
cross-contact
physical barriers
34. Physical objects - such as hair - dirt - metal staples - and broken glass - as well as bones in fillets - that have contaminated food
zinc
aseptically packaged
time-temperature indicators (TTI)
physical contaminants
35. -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
copper
Scombroid poisioning
common food allergens
pH
36. Good agricultural practices
TCS foods
GAP
Listeriosis
parasites
37. (six conditions pathogens need to grow) Food - Acidtity - Temperature - Time - Oxygen - and Moisture
acceptable fresh fish criteria
FAT TOM
Hemorrhagic colitis
fungi
38. 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
fungi
biological contaminants
acceptable poultry criteria
acceptable crustacean criteria
39. 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
acceptable crustacean criteria
high risk populations
time-temperature abused
bimetallic stemmed thermometer
40. 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
microorganisms
acceptable meat criteria
Paralytic shellfish poisoning (PSP)
vacuum-packed
41. 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
components of good personal hygiene
common food allergens
Staphylococcal gastroenteritis
Crustaceans
42. -common source: bacteria -food linked to: incorrectly canned food - reduced oxygen packaged (ROP) food - temp=abused vegetables (baked potato) - untreated garlic-and-oil mixtures -common symptoms: Initially- nausea and vomiting Later- weakness - doub
viruses
temperature danger zone
Botulism
Clostridium perfringens gastroenteritis
43. Odor: mild ocean or seaweed smell Shells: closed and unbroken Condition: if fresh - they are received alive
contamination
GMP inspection report
acceptable shellfish criteria
toxic-metal poisoning
44. 1. infants and preschool-age children 2. pregnant women 3. elderly people 4. others with compromised immune systems
time danger zone (not defined in text)
common food allergens
high risk populations
costs of foodborne illness
45. After 4 hrs. pathogens may grow into a level high enough to cause illness
4 types of pathogens that contaminate food and cause illness
time danger zone (not defined in text)
acceptable shell eggs criteria
acceptable shellfish criteria
46. 1. make sure suppliers are approved and reputable 2. develop a relationship with your suppliers - and get to know their food safety practices 3. arrange deliveries so they arrive one at a time and during off-peak hours
personal hygiene
CDC
general storage guidelines
customer-supplier criteria
47. Occurs when microorganisms are transferred from one surface or food to another
water activity (aw)
temperature danger zone
molds
cross-contamination
48. The body's negative reaction to a particular food protein.
hand antiseptics
chemical hazards
microorganisms
food allergy
49. The rules for how the food must be handled
food defense
Anisakiasis
time-temperature indicators (TTI)
warranty of sale
50. 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
TCS foods
five ways food is cross-contaminated
Giardiasis
general storage guidelines
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