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. 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






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






3. 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






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






5. Form that some bacteria can take to protect themsleves when nutrients are not available






6. 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






7. 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






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






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






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






11. 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






12. 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






13. 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






14. -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






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






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






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






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






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






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






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






22. Odor: mild ocean or seaweed smell Condition: shipped alive - packed in seaweed - and kept moist






23. 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






24. Check products for proper temperatures - expired code dates - signs of thawing and refreezing - pest damage - etc.






25. 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






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






27. Poisons produced by pathogens - plants - or animals. Some occur in animals as a result of their diet.






28. Type of fungus that causes food spoilage. Some molds produce toxins that can cause foodborne illness






29. 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






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






31. 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)






32. 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






33. 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






34. 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






35. 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






36. Measurement of how acidic or alkaline a food is (0.0-6.9- acidic) (7.1-14.0- alkaline) pathogens grow best in pH (4.6-7.5)






37. 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






38. 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






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






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






41. 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.






42. 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






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






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






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






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






47. The rules for how the food must be handled






48. Odor: no odor Shells: clean and unbroken






49. Illness-causing microorganisms






50. 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