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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. The body's negative reaction to a particular food protein.
food allergy
FIFO
biological contaminants
parasites
2. 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)
microorganisms
water activity (aw)
Scombroid poisioning
approved supplier
3. Sealed under sterile conditions to keep it from being contaminated
aseptically packaged
biological contaminants
personal hygiene
Hemorrhagic colitis
4. Odor: mild ocean or seaweed smell Condition: shipped alive - packed in seaweed - and kept moist
acceptable crustacean criteria
color-coded equipment
physical hazards
time danger zone (not defined in text)
5. 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
five ways food is cross-contaminated
microorganisms
common food allergens
GMP inspection report
6. Type of fungi that causes food spoilage
thermocouples/termistors
yeasts
immune systems
FIFO
7. 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
Ciguatera fish poisoning
warranty of sale
customer-supplier criteria
color-coded equipment
8. 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
molds
Hepatits A
approved supplier
physical hazards
9. Include illness-causing microorganisms (plant - mushroom - and seafood toxins)
contamination
calibration
acceptable shell eggs criteria
biological hazards
10. Presence of harmful substances in food
foodborne illness
contamination
common food allergens
proper handwashing steps
11. People who carry pathogens and infect others without ever getting sick themselves
carriers
customer-supplier criteria
microorganisms
biological hazards
12. Audits focus on worker health and hygiene - field sanitation and animal control - fertilizer and pesticide usage - irrigation water - harvest practices
hand antiseptics
GAP audits
acceptable shell eggs criteria
acceptable poultry criteria
13. Any time food has been allowed to remain too long at temperatures that favor growth of foodborne microorganisms
costs of foodborne illness
time-temperature abused
Clostridium perfringens gastroenteritis
yeasts
14. 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
calibration
zinc
Giardiasis
acceptable crustacean criteria
15. 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
lead
water activity (aw)
Paralytic shellfish poisoning (PSP)
contamination
16. 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
Listeriosis
five ways food is cross-contaminated
ultra-high temperature (UHT) pasteurization
proof of food related lawsuits
17. 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.
yeasts
Clostridium perfringens gastroenteritis
common food allergens
GMP
18. Program developed and implemented by an operation to prevent deliberate contamination of its food
acceptable fresh fish criteria
time-temperature indicators (TTI)
food defense
personal hygiene
19. Include cleaners - sanitizers - polishes - machine lubricants - and toxic metals
chemical hazards
calibration
hand antiseptics
acceptable fresh fish criteria
20. 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
acceptable fresh fish criteria
common food allergens
parasites
inspecting a delivery
21. Lead - copper - zinc
lead
acceptable shellfish criteria
toxic metals
Crytosporidiosis
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.
ultra-high temperature (UHT) pasteurization
GMP inspection report
acceptable fresh fish criteria
thermocouples/termistors
23. 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
inspecting a delivery
aseptically packaged
Crytosporidiosis
GMP inspection report
24. AIDS - hepatitis B and C - and tuberculosis
warranty of sale
general storage guidelines
Crytosporidiosis
diseases not spread through food
25. Form that some bacteria can take to protect themsleves when nutrients are not available
spores
Neurotoxic shellfish poisoning (NSP)
Ciguatera fish poisoning
sous vide
26. 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
finger cot
molds
TCS foods
acceptable poultry criteria
27. Path food takes through an establishment - from purchasing and receiving through storing - prepping - cooking - holding - cooling - reheating - and serving
acceptable crustacean criteria
common food allergens
flow of food
GMP
28. Illness caused when toxic metals are leached from utensils or equipment containing them
viruses
toxic-metal poisoning
chemical contaminants
time-temperature abused
29. Tags that document where the shellfish was harvested. Must be kept for 90 days from the date written on them
shellstock identification tags
Crytosporidiosis
Shigellosis
Scombroid poisioning
30. Keeps hair away from food and keep the foodhandler from touching it
Listeriosis
4 types of pathogens that contaminate food and cause illness
hair restraint
lead
31. 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
physical hazards
hand antiseptics
modified atmosphere packaging (MAP)
microorganisms
32. 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
bimetallic stemmed thermometer
when to change gloves
Giardiasis
33. Single-use finger cover worn over bandages on hands and fingers that protect the bandage and keep it from falling off into food
GMP
finger cot
cross-contamination
foodborne illness
34. 1. food was unfit to be served 2. food caused the plaintiff harm 3. In serving food - establishment violated the warranty of sale
chemical contaminants
vacuum-packed
CDC
proof of food related lawsuits
35. Shrimp - crab - lobster
aseptically packaged
toxic-metal poisoning
vacuum-packed
Crustaceans
36. 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
color-coded equipment
modified atmosphere packaging (MAP)
Giardiasis
high risk populations
37. 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
acceptable shell eggs criteria
GMP inspection report
Shigellosis
parasites
38. 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
finger cot
Staphylococcal gastroenteritis
proper handwashing steps
toxins
39. Can help prevent cross contamination by making it easier to assign specific equipment to specific food
thermocouples/termistors
common food allergens
Giardiasis
color-coded equipment
40. The rules for how the food must be handled
warranty of sale
chemical hazards
chemical contaminants
contamination
41. Cannot be served unless chef is licensed for it due to the systemic toxins it produces
4 types of pathogens that contaminate food and cause illness
pufferfish
general storage guidelines
contamination
42. Chemical substances - such as cleaners - sanitizers - polishes - machine lubricants - and toxic metals - that leach from cookware and equipment
chemical contaminants
hair restraint
customer-supplier criteria
contamination
43. 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
acceptable meat criteria
proper handwashing steps
toxic metals
general storage guidelines
44. 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
Botulism
GMP
proof of food related lawsuits
Bacillus cereus gastroenteritis
45. Illness-causing microorganisms
pathogens
hand antiseptics
personal hygiene
sous vide
46. Reviews receiving and storage - processing - shipping - cleaning and sanitizing - personal hygiene - employee training - recall program - HACCP program or other food safety system
approved supplier
Crytosporidiosis
food defense
GMP inspection report
47. 1. as soon as they become soiled or torn 2. before beginning a different task 3. at least every four hours during continual use - and more often when necessary 4. after handling raw meat and before handling ready-to-eat food
food allergy
acceptable fresh fish criteria
acceptable shell eggs criteria
when to change gloves
48. 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:
spores
time-temperature indicators (TTI)
Neurotoxic shellfish poisoning (NSP)
physical hazards
49. An incident in which two or more people get the same illness after eating the same food
customer-supplier criteria
foodborne-illness outbreak
Staphylococcal gastroenteritis
acceptable crustacean criteria
50. -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
Scombroid poisioning
cross-contamination
food defense
GMP