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






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






3. Center for Disease Control and Prevention






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






5. Food that is heat treated at very high temperatures (pasteurized) to kill microorganisms. This food is often also aseptically packaged- sealed under sterile conditions to keep it from being contaminated. It can be received at room temperature IF it h






6. Disease carried or transmitted to people by food






7. 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






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






9. 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






10. 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






11. 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






12. Occurs when microorganisms are transferred from one surface or food to another






13. 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






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






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






16. 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






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






18. 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






19. Type of fungi that causes food spoilage






20. Temperature pathogens grow best in (41-135 degrees)






21. 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






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






23. 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






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






25. 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






26. 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






27. Shrimp - crab - lobster






28. 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






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






30. 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






31. 1. it is not held or stored at required temperatures 2. it is not cooked or reheated to temperatures that kill microorganisms 3. it is not cooled properly






32. -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






33. Lag - log - stationary - and death






34. Sealed under sterile conditions to keep it from being contaminated






35. Physical objects - such as hair - dirt - metal staples - and broken glass - as well as bones in fillets - that have contaminated 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. It is found in pewter - which can be used to make pitchers and other tableware






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






39. 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:






40. 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






41. Common source: virus -food linked: ready-to-eat food - shellfish from contaminated water -common symptoms: vomiting - diarrhea - nausea - abdominal cramps -when symptoms show: becomes contagious within a few hours most important preventative measure






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






43. The transfer of an allergen from a food containing an allergen to a food that does not contain the allergen






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






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






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






47. 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






48. 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






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






50. 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






Can you answer 50 questions in 15 minutes?



Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests



Major Subjects

Tests & Exams


AP
CLEP
DSST
GRE
SAT
GMAT

Browse all subjects

Browse all tests

Most popular tests