SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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. 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
four progressive stages of bacteria growth
chemical hazards
viruses
ultra-high temperature (UHT) pasteurization
2. Form that some bacteria can take to protect themsleves when nutrients are not available
molds
spores
Botulism
Shigellosis
3. Disease carried or transmitted to people by food
FIFO
color-coded equipment
physical barriers
foodborne illness
4. The body's negative reaction to a particular food protein.
modified atmosphere packaging (MAP)
Bacillus cereus gastroenteritis
food allergy
reasonable care defense
5. 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
Neurotoxic shellfish poisoning (NSP)
CDC
costs of foodborne illness
Amnesic shellfish poisoning (ASP)
6. Odor: mild ocean or seaweed smell Shells: closed and unbroken Condition: if fresh - they are received alive
Vibrio gastroenteritis
acceptable shellfish criteria
flow of food
cross-contact
7. Used to keep food safe by creating a barrier between hands and food
single-use gloves
Norovirus gastroenteritis
color-coded equipment
fungi
8. Center for Disease Control and Prevention
CDC
reasonable care defense
4 types of pathogens that contaminate food and cause illness
ultra-high temperature (UHT) pasteurization
9. Good agricultural practices
carriers
Bacillus cereus gastroenteritis
GAP
lead
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
acceptable meat criteria
hair restraint
Hemorrhagic colitis
bimetallic stemmed thermometer
11. Chemical substances - such as cleaners - sanitizers - polishes - machine lubricants - and toxic metals - that leach from cookware and equipment
zinc
CDC
chemical contaminants
time danger zone (not defined in text)
12. 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
aseptically packaged
Hepatits A
Shigellosis
three ways food is time-temperature abused
13. Processed by removing the air around the product sealed in a package; bacon is an example
water activity (aw)
vacuum-packed
GMP
pH
14. 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
common food allergens
Vibrio gastroenteritis
Clostridium perfringens gastroenteritis
copper
15. Program developed and implemented by an operation to prevent deliberate contamination of its food
pufferfish
Botulism
spores
food defense
16. The body's defense system against illness
Shigellosis
sous vide
immune systems
water activity (aw)
17. 1. infants and preschool-age children 2. pregnant women 3. elderly people 4. others with compromised immune systems
physical contaminants
four progressive stages of bacteria growth
pathogens
high risk populations
18. 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.
vacuum-packed
proof of food related lawsuits
GMP
temperature danger zone
19. 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
Shigellosis
immune systems
general storage guidelines
thermocouples/termistors
20. Poisons produced by pathogens - plants - or animals. Some occur in animals as a result of their diet.
aseptically packaged
color-coded equipment
toxins
Anisakiasis
21. Sealed under sterile conditions to keep it from being contaminated
aseptically packaged
immune systems
vacuum-packed
viruses
22. Path food takes through an establishment - from purchasing and receiving through storing - prepping - cooking - holding - cooling - reheating - and serving
Ciguatera fish poisoning
flow of food
procedural barriers
chemical contaminants
23. An incident in which two or more people get the same illness after eating the same food
personal hygiene
4 types of pathogens that contaminate food and cause illness
three ways food is time-temperature abused
foodborne-illness outbreak
24. Physical objects - such as hair - dirt - metal staples - and broken glass - as well as bones in fillets - that have contaminated food
physical contaminants
bimetallic stemmed thermometer
foodborne illness
diseases not spread through food
25. Small - living organisms that can be seen only through a microscope (not all cause illness - but some do)
customer-supplier criteria
GMP inspection report
microorganisms
pathogens
26. It is found in pewter - which can be used to make pitchers and other tableware
proper handwashing steps
color-coded equipment
lead
when to change gloves
27. 1. viruses 2. bacteria 3. parasites 4. fungi
water activity (aw)
time-temperature indicators (TTI)
4 types of pathogens that contaminate food and cause illness
Scombroid poisioning
28. Presence of harmful substances in food
warranty of sale
contamination
pufferfish
general storage guidelines
29. 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
yeasts
temperature danger zone
Staphylococcal gastroenteritis
food defense
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
five ways food is cross-contaminated
Shigellosis
sous vide
toxic-metal poisoning
31. -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
chemical hazards
Botulism
bacteria
time-temperature abused
32. 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
cross-contact
food allergy
Listeriosis
Paralytic shellfish poisoning (PSP)
33. 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
Hepatits A
FIFO
proper handwashing steps
fungi
34. 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
toxic metals
modified atmosphere packaging (MAP)
Crustaceans
three ways food is time-temperature abused
35. Common source: bacteria -food linked: meat - poultry - stews and gravies -common symptoms: diarrhea - severe abdominal pain -most important preventative measure: controlling time and temperature
acceptable fresh fish criteria
Clostridium perfringens gastroenteritis
Hepatits A
pathogens
36. Common source: bacteria -food linked: poultry and eggs - dairy - produce -common symptoms: diarrhea - abdominal cramps - vomiting - fever -most important preventative measure: avoiding cross-contamination
vacuum-packed
foodborne illness
Shigellosis
Salmonellosis
37. Check products for proper temperatures - expired code dates - signs of thawing and refreezing - pest damage - etc.
biological hazards
inspecting a delivery
customer-supplier criteria
finger cot
38. 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
TCS foods
GAP audits
cross-contact
39. 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.
thermocouples/termistors
five most common risk factors
spores
Listeriosis
40. Tags that document where the shellfish was harvested. Must be kept for 90 days from the date written on them
acceptable crustacean criteria
TCS foods
toxic metals
shellstock identification tags
41. 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
Staphylococcal gastroenteritis
chemical hazards
time-temperature abused
modified atmosphere packaging (MAP)
42. Include cleaners - sanitizers - polishes - machine lubricants - and toxic metals
Listeriosis
chemical hazards
GMP inspection report
foodborne-illness outbreak
43. Odor: mild ocean or seaweed smell Condition: shipped alive - packed in seaweed - and kept moist
Ciguatera fish poisoning
cross-contamination
acceptable crustacean criteria
Neurotoxic shellfish poisoning (NSP)
44. Liquids or gels that are used to lower the number of pathogens on skin
bimetallic stemmed thermometer
yeasts
Giardiasis
hand antiseptics
45. 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
finger cot
five ways food is cross-contaminated
Listeriosis
Botulism
46. Lag - log - stationary - and death
aseptically packaged
chemical contaminants
four progressive stages of bacteria growth
spores
47. 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)
components of good personal hygiene
water activity (aw)
toxic metals
calibration
48. 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
pufferfish
physical hazards
Hepatits A
49. 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
toxic-metal poisoning
time-temperature indicators (TTI)
Crustaceans
cross-contact
50. Single-use finger cover worn over bandages on hands and fingers that protect the bandage and keep it from falling off into food
finger cot
spores
food defense
thermocouples/termistors