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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. 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
proof of food related lawsuits
acceptable fresh fish criteria
Amnesic shellfish poisoning (ASP)
physical barriers
2. 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
costs of foodborne illness
bacteria
pH
hand antiseptics
3. 1. assign specific equipment to each type of food product 2. clean and sanitize all work surfaces - equipment - and utensils after each task
physical hazards
when to change gloves
physical barriers
single-use gloves
4. This metal is found in galvanized items - which are coated with it. Some buckets - tubs - and other items may be galvanized.
zinc
aseptically packaged
color-coded equipment
Salmonellosis
5. 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
Salmonellosis
acceptable fresh fish criteria
fungi
bimetallic stemmed thermometer
6. 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
proper handwashing steps
when to change gloves
lead
CDC
7. Disease carried or transmitted to people by food
microorganisms
Staphylococcal gastroenteritis
foodborne illness
warranty of sale
8. 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
Listeriosis
components of good personal hygiene
five most common risk factors
Paralytic shellfish poisoning (PSP)
9. 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)
toxic-metal poisoning
Scombroid poisioning
water activity (aw)
general storage guidelines
10. 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
calibration
time-temperature indicators (TTI)
cross-contamination
Clostridium perfringens gastroenteritis
11. 1. viruses 2. bacteria 3. parasites 4. fungi
food allergy
calibration
pH
4 types of pathogens that contaminate food and cause illness
12. First in - first out; rotation method is commonly used to ensure that refrigerated - frozen - and dry products are properly rotated during storage
food defense
time danger zone (not defined in text)
sous vide
FIFO
13. Shrimp - crab - lobster
Giardiasis
GAP audits
TCS foods
Crustaceans
14. 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
proof of food related lawsuits
zinc
Giardiasis
four progressive stages of bacteria growth
15. Odor: no odor Shells: clean and unbroken
infrared (laser) thermometers
FIFO
physical contaminants
acceptable shell eggs criteria
16. Temperature pathogens grow best in (41-135 degrees)
five ways food is cross-contaminated
cross-contact
Shigellosis
temperature danger zone
17. Liquids or gels that are used to lower the number of pathogens on skin
general storage guidelines
bacteria
hand antiseptics
physical hazards
18. Cannot be served unless chef is licensed for it due to the systemic toxins it produces
4 types of pathogens that contaminate food and cause illness
calibration
pufferfish
bimetallic stemmed thermometer
19. People who carry pathogens and infect others without ever getting sick themselves
microorganisms
carriers
three ways food is time-temperature abused
Ciguatera fish poisoning
20. 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
hand antiseptics
FIFO
food defense
Shigellosis
21. -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
temperature danger zone
Botulism
color-coded equipment
4 types of pathogens that contaminate food and cause illness
22. Used to keep food safe by creating a barrier between hands and food
bacteria
4 types of pathogens that contaminate food and cause illness
viruses
single-use gloves
23. Chemical substances - such as cleaners - sanitizers - polishes - machine lubricants - and toxic metals - that leach from cookware and equipment
chemical contaminants
Paralytic shellfish poisoning (PSP)
biological hazards
cross-contact
24. The body's negative reaction to a particular food protein.
Crustaceans
five ways food is cross-contaminated
GMP inspection report
food allergy
25. Foreign objects that accidentally get into food (hair - dirt - bandages - metal staples - and broken glass). Also - naturally occurring objects - such as (bones - fillets)
physical hazards
reasonable care defense
time-temperature indicators (TTI)
FAT TOM
26. 1. food was unfit to be served 2. food caused the plaintiff harm 3. In serving food - establishment violated the warranty of sale
foodborne-illness outbreak
food allergy
proof of food related lawsuits
color-coded equipment
27. 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
five ways food is cross-contaminated
costs of foodborne illness
Bacillus cereus gastroenteritis
chemical contaminants
28. 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
copper
GAP
parasites
FIFO
29. Must show that the establishment did everything that could be reasonably expected to keep its food safe
GMP
personal hygiene
toxic metals
reasonable care defense
30. 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
Amnesic shellfish poisoning (ASP)
Salmonellosis
Listeriosis
TCS foods
31. Can help prevent cross contamination by making it easier to assign specific equipment to specific food
Bacillus cereus gastroenteritis
chemical hazards
color-coded equipment
copper
32. Tags that document where the shellfish was harvested. Must be kept for 90 days from the date written on them
shellstock identification tags
Scombroid poisioning
Ciguatera fish poisoning
pufferfish
33. 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
cross-contamination
Hepatits A
high risk populations
acceptable meat criteria
34. 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
pH
Crytosporidiosis
single-use gloves
when to change gloves
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
molds
sous vide
copper
five ways food is cross-contaminated
36. Physical objects - such as hair - dirt - metal staples - and broken glass - as well as bones in fillets - that have contaminated food
Neurotoxic shellfish poisoning (NSP)
temperature danger zone
physical contaminants
Amnesic shellfish poisoning (ASP)
37. 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
time-temperature abused
general storage guidelines
hand antiseptics
customer-supplier criteria
38. Type of fungi that causes food spoilage
immune systems
contamination
high risk populations
yeasts
39. It is found in pewter - which can be used to make pitchers and other tableware
components of good personal hygiene
lead
flow of food
fungi
40. 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
acceptable meat criteria
viruses
personal hygiene
five ways food is cross-contaminated
41. 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
chemical hazards
Norovirus gastroenteritis
TCS foods
GMP
42. Lag - log - stationary - and death
lead
acceptable poultry criteria
four progressive stages of bacteria growth
GMP inspection report
43. Any time food has been allowed to remain too long at temperatures that favor growth of foodborne microorganisms
Paralytic shellfish poisoning (PSP)
time-temperature abused
aseptically packaged
hand antiseptics
44. The rules for how the food must be handled
Giardiasis
warranty of sale
zinc
pH
45. 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.
GMP
Neurotoxic shellfish poisoning (NSP)
costs of foodborne illness
thermocouples/termistors
46. One that has been inspected and meets all applicable local - state - and federal laws
Hepatits A
Crytosporidiosis
procedural barriers
approved supplier
47. Poisons produced by pathogens - plants - or animals. Some occur in animals as a result of their diet.
Ciguatera fish poisoning
toxins
infrared (laser) thermometers
common food allergens
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
components of good personal hygiene
infrared (laser) thermometers
pH
FIFO
49. (six conditions pathogens need to grow) Food - Acidtity - Temperature - Time - Oxygen - and Moisture
biological hazards
FAT TOM
color-coded equipment
modified atmosphere packaging (MAP)
50. 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
personal hygiene
FAT TOM
time-temperature abused
Bacillus cereus gastroenteritis