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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. 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






2. 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






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






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






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






6. 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






7. 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






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






9. Lead - copper - zinc






10. 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






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






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






13. Keeps hair away from food and keep the foodhandler from touching it






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






15. 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






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






17. 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






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






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






20. Type of fungi that causes food spoilage






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






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






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






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






25. Include illness-causing microorganisms (plant - mushroom - and seafood toxins)






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






27. Odor: mild ocean or seaweed smell Shells: closed and unbroken Condition: if fresh - they are received alive






28. 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)






29. Illness caused when toxic metals are leached from utensils or equipment containing them






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






31. The body's defense system against illness






32. 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






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






34. 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






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






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






37. 1. loss of customers and sales 2. loss of reputation 3. negative media exposure 4. lowered employee morale 5. lawsuits and legal fees 6. employee absenteeism 7. increased insurance premiums 8. staff retraining






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






39. 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






40. 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:






41. 1. viruses 2. bacteria 3. parasites 4. fungi






42. 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






43. 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






44. 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






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






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






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






48. 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






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






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







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