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. 1. food was unfit to be served 2. food caused the plaintiff harm 3. In serving food - establishment violated the warranty of sale
biological hazards
proof of food related lawsuits
costs of foodborne illness
personal hygiene
2. 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
acceptable fresh fish criteria
proper handwashing steps
Norovirus gastroenteritis
3. (six conditions pathogens need to grow) Food - Acidtity - Temperature - Time - Oxygen - and Moisture
FAT TOM
thermocouples/termistors
five most common risk factors
common food allergens
4. It is sometimes found in cookware - such as pots and pans
carriers
food defense
hand antiseptics
copper
5. 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
modified atmosphere packaging (MAP)
procedural barriers
hair restraint
Botulism
6. Common source: bacteria -food linked: meat - poultry - stews and gravies -common symptoms: diarrhea - severe abdominal pain -most important preventative measure: controlling time and temperature
five ways food is cross-contaminated
sous vide
Clostridium perfringens gastroenteritis
FAT TOM
7. Program developed and implemented by an operation to prevent deliberate contamination of its food
GMP inspection report
finger cot
food defense
five most common risk factors
8. 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
sous vide
chemical hazards
microorganisms
physical hazards
9. 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
FIFO
Botulism
Giardiasis
chemical contaminants
10. Must show that the establishment did everything that could be reasonably expected to keep its food safe
reasonable care defense
Anisakiasis
Crytosporidiosis
time-temperature abused
11. 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
GMP inspection report
Hepatits A
Bacillus cereus gastroenteritis
Listeriosis
12. People who carry pathogens and infect others without ever getting sick themselves
carriers
approved supplier
three ways food is time-temperature abused
CDC
13. Include illness-causing microorganisms (plant - mushroom - and seafood toxins)
biological hazards
Botulism
copper
contamination
14. Common source: bacteria -food linked: poultry and eggs - dairy - produce -common symptoms: diarrhea - abdominal cramps - vomiting - fever -most important preventative measure: avoiding cross-contamination
temperature danger zone
Salmonellosis
Clostridium perfringens gastroenteritis
foodborne-illness outbreak
15. 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
five most common risk factors
Norovirus gastroenteritis
Crytosporidiosis
Amnesic shellfish poisoning (ASP)
16. Poisons produced by pathogens - plants - or animals. Some occur in animals as a result of their diet.
five most common risk factors
toxins
hair restraint
Crytosporidiosis
17. Color: no discoloration Texture: firm flesh that springs back when touched Odor: no odor Packaging: product should be surrounded by crushed - self-draining ice
proper handwashing steps
Vibrio gastroenteritis
infrared (laser) thermometers
acceptable poultry criteria
18. 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
yeasts
acceptable crustacean criteria
acceptable meat criteria
three ways food is time-temperature abused
19. Small - living organisms that can be seen only through a microscope (not all cause illness - but some do)
pufferfish
physical contaminants
toxic-metal poisoning
microorganisms
20. 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.
shellstock identification tags
acceptable fresh fish criteria
thermocouples/termistors
bimetallic stemmed thermometer
21. AIDS - hepatitis B and C - and tuberculosis
diseases not spread through food
food defense
time danger zone (not defined in text)
chemical hazards
22. 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
customer-supplier criteria
toxins
Bacillus cereus gastroenteritis
viruses
23. Cannot be served unless chef is licensed for it due to the systemic toxins it produces
biological hazards
GMP inspection report
biological contaminants
pufferfish
24. Lag - log - stationary - and death
hair restraint
four progressive stages of bacteria growth
FIFO
acceptable shellfish criteria
25. Used to keep food safe by creating a barrier between hands and food
pathogens
single-use gloves
three ways food is time-temperature abused
infrared (laser) thermometers
26. 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
Crustaceans
GMP inspection report
temperature danger zone
customer-supplier criteria
27. 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
physical barriers
Anisakiasis
customer-supplier criteria
viruses
28. Microorganisms - such as viruses - bacteria - parasites - and fungi - as well as toxins found in certain plants - mushrooms - and seafood
pH
four progressive stages of bacteria growth
acceptable fresh fish criteria
biological contaminants
29. Odor: no odor Shells: clean and unbroken
food defense
time-temperature abused
acceptable shell eggs criteria
chemical contaminants
30. 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
time-temperature indicators (TTI)
pH
Norovirus gastroenteritis
Paralytic shellfish poisoning (PSP)
31. 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
ultra-high temperature (UHT) pasteurization
Staphylococcal gastroenteritis
biological contaminants
bimetallic stemmed thermometer
32. Presence of harmful substances in food
color-coded equipment
hair restraint
contamination
water activity (aw)
33. 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
warranty of sale
ultra-high temperature (UHT) pasteurization
personal hygiene
microorganisms
34. 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)
water activity (aw)
time danger zone (not defined in text)
finger cot
Salmonellosis
35. Processed by removing the air around the product sealed in a package; bacon is an example
when to change gloves
vacuum-packed
calibration
foodborne-illness outbreak
36. 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
acceptable crustacean criteria
three ways food is time-temperature abused
food allergy
infrared (laser) thermometers
37. Disease carried or transmitted to people by food
foodborne illness
color-coded equipment
proper handwashing steps
CDC
38. Odor: mild ocean or seaweed smell Shells: closed and unbroken Condition: if fresh - they are received alive
toxic-metal poisoning
acceptable shellfish criteria
acceptable fresh fish criteria
modified atmosphere packaging (MAP)
39. 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
finger cot
hand antiseptics
bacteria
acceptable poultry criteria
40. The body's negative reaction to a particular food protein.
food allergy
pH
time-temperature abused
customer-supplier criteria
41. This metal is found in galvanized items - which are coated with it. Some buckets - tubs - and other items may be galvanized.
procedural barriers
zinc
hand antiseptics
parasites
42. Shrimp - crab - lobster
spores
Crustaceans
microorganisms
reasonable care defense
43. 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
shellstock identification tags
Hepatits A
pH
parasites
44. 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
bimetallic stemmed thermometer
hair restraint
calibration
biological hazards
45. 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
Ciguatera fish poisoning
Botulism
thermocouples/termistors
bimetallic stemmed thermometer
46. Path food takes through an establishment - from purchasing and receiving through storing - prepping - cooking - holding - cooling - reheating - and serving
biological hazards
shellstock identification tags
viruses
flow of food
47. 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
foodborne illness
cross-contamination
ultra-high temperature (UHT) pasteurization
FIFO
48. Tags that document where the shellfish was harvested. Must be kept for 90 days from the date written on them
thermocouples/termistors
shellstock identification tags
4 types of pathogens that contaminate food and cause illness
vacuum-packed
49. The body's defense system against illness
FAT TOM
general storage guidelines
immune systems
zinc
50. Keeps hair away from food and keep the foodhandler from touching it
hair restraint
Neurotoxic shellfish poisoning (NSP)
bimetallic stemmed thermometer
costs of foodborne illness
Sorry!:) No result found.
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
Certifications
CISSP go to https://www.isc2.org/
PMP
ITIL
RHCE
MCTS
More...
IT Skills
Android Programming
Data Modeling
Objective C Programming
Basic Python Programming
Adobe Illustrator
More...
Business Skills
Advertising Techniques
Business Accounting Basics
Business Strategy
Human Resource Management
Marketing Basics
More...
Soft Skills
Body Language
People Skills
Public Speaking
Persuasion
Job Hunting And Resumes
More...
Vocabulary
GRE Vocab
SAT Vocab
TOEFL Essential Vocab
Basic English Words For All
Global Words You Should Know
Business English
More...
Languages
AP German Vocab
AP Latin Vocab
SAT Subject Test: French
Italian Survival
Norwegian Survival
More...
Engineering
Audio Engineering
Computer Science Engineering
Aerospace Engineering
Chemical Engineering
Structural Engineering
More...
Health Sciences
Basic Nursing Skills
Health Science Language Fundamentals
Veterinary Technology Medical Language
Cardiology
Clinical Surgery
More...
English
Grammar Fundamentals
Literary And Rhetorical Vocab
Elements Of Style Vocab
Introduction To English Major
Complete Advanced Sentences
Literature
Homonyms
More...
Math
Algebra Formulas
Basic Arithmetic: Measurements
Metric Conversions
Geometric Properties
Important Math Facts
Number Sense Vocab
Business Math
More...
Other Major Subjects
Science
Economics
History
Law
Performing-arts
Cooking
Logic & Reasoning
Trivia
Browse all subjects
Browse all tests
Most popular tests