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. 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






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






3. (six conditions pathogens need to grow) Food - Acidtity - Temperature - Time - Oxygen - and Moisture






4. 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






5. 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.






6. Used to keep food safe by creating a barrier between hands and food






7. Audits focus on worker health and hygiene - field sanitation and animal control - fertilizer and pesticide usage - irrigation water - harvest practices






8. 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






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






10. 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






11. 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






12. 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:






13. Lead - copper - zinc






14. 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.






15. Single-use finger cover worn over bandages on hands and fingers that protect the bandage and keep it from falling off into food






16. AIDS - hepatitis B and C - and tuberculosis






17. After 4 hrs. pathogens may grow into a level high enough to cause illness






18. 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






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






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






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






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






23. The rules for how the food must be handled






24. Chemical substances - such as cleaners - sanitizers - polishes - machine lubricants - and toxic metals - that leach from cookware and equipment






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






26. Cannot be served unless chef is licensed for it due to the systemic toxins it produces






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






28. Illness-causing microorganisms






29. 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






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






31. 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






32. This metal is found in galvanized items - which are coated with it. Some buckets - tubs - and other items may be galvanized.






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. 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






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






36. 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






37. Milk and dairy products - eggs and egg products - fish and shellfish - wheat - soy and soy products - peanuts - pecans - and walnuts






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. Common source: bacteria -food linked: meat - poultry - stews and gravies -common symptoms: diarrhea - severe abdominal pain -most important preventative measure: controlling time and temperature






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






41. 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






42. 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






43. 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






44. Type of fungi that causes food spoilage






45. Path food takes through an establishment - from purchasing and receiving through storing - prepping - cooking - holding - cooling - reheating - and serving






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






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






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






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






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