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. Disease carried or transmitted to people by food
aseptically packaged
common food allergens
foodborne illness
personal hygiene
2. 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
general storage guidelines
shellstock identification tags
flow of food
copper
3. 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
when to change gloves
microorganisms
modified atmosphere packaging (MAP)
four progressive stages of bacteria growth
4. 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
parasites
acceptable meat criteria
time danger zone (not defined in text)
color-coded equipment
5. Common source: bacteria -food linked: meat - poultry - stews and gravies -common symptoms: diarrhea - severe abdominal pain -most important preventative measure: controlling time and temperature
Clostridium perfringens gastroenteritis
Paralytic shellfish poisoning (PSP)
common food allergens
acceptable shellfish criteria
6. Microorganisms - such as viruses - bacteria - parasites - and fungi - as well as toxins found in certain plants - mushrooms - and seafood
microorganisms
infrared (laser) thermometers
temperature danger zone
biological contaminants
7. 1. viruses 2. bacteria 3. parasites 4. fungi
4 types of pathogens that contaminate food and cause illness
aseptically packaged
zinc
food allergy
8. Any time food has been allowed to remain too long at temperatures that favor growth of foodborne microorganisms
acceptable fresh fish criteria
flow of food
time-temperature abused
lead
9. 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
color-coded equipment
food allergy
three ways food is time-temperature abused
Crytosporidiosis
10. The body's negative reaction to a particular food protein.
food allergy
spores
GAP
FIFO
11. People who carry pathogens and infect others without ever getting sick themselves
carriers
physical contaminants
FIFO
GAP audits
12. 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
water activity (aw)
Scombroid poisioning
ultra-high temperature (UHT) pasteurization
customer-supplier criteria
13. 1. infants and preschool-age children 2. pregnant women 3. elderly people 4. others with compromised immune systems
high risk populations
inspecting a delivery
fungi
Hepatits A
14. 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
Hepatits A
foodborne-illness outbreak
TCS foods
Clostridium perfringens gastroenteritis
15. 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
shellstock identification tags
GMP inspection report
foodborne-illness outbreak
Giardiasis
16. Odor: no odor Shells: clean and unbroken
acceptable meat criteria
acceptable fresh fish criteria
five ways food is cross-contaminated
acceptable shell eggs criteria
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
Hepatits A
color-coded equipment
acceptable fresh fish criteria
ultra-high temperature (UHT) pasteurization
18. 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 shell eggs criteria
time danger zone (not defined in text)
viruses
Ciguatera fish poisoning
19. 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)
ultra-high temperature (UHT) pasteurization
color-coded equipment
pH
water activity (aw)
20. Common source: bacteria -food linked: poultry and eggs - dairy - produce -common symptoms: diarrhea - abdominal cramps - vomiting - fever -most important preventative measure: avoiding cross-contamination
personal hygiene
customer-supplier criteria
GAP
Salmonellosis
21. Audits focus on worker health and hygiene - field sanitation and animal control - fertilizer and pesticide usage - irrigation water - harvest practices
biological contaminants
GAP audits
calibration
reasonable care defense
22. Must show that the establishment did everything that could be reasonably expected to keep its food safe
reasonable care defense
Crustaceans
food defense
toxic-metal poisoning
23. Temperature pathogens grow best in (41-135 degrees)
temperature danger zone
Clostridium perfringens gastroenteritis
modified atmosphere packaging (MAP)
carriers
24. Can help prevent cross contamination by making it easier to assign specific equipment to specific food
color-coded equipment
foodborne-illness outbreak
hair restraint
time-temperature indicators (TTI)
25. 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
viruses
acceptable poultry criteria
Shigellosis
Clostridium perfringens gastroenteritis
26. 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
color-coded equipment
GMP
Bacillus cereus gastroenteritis
27. 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
Salmonellosis
chemical contaminants
components of good personal hygiene
28. 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.
Staphylococcal gastroenteritis
toxic metals
acceptable shell eggs criteria
thermocouples/termistors
29. One that has been inspected and meets all applicable local - state - and federal laws
chemical hazards
toxins
approved supplier
procedural barriers
30. Include illness-causing microorganisms (plant - mushroom - and seafood toxins)
costs of foodborne illness
cross-contamination
biological hazards
diseases not spread through food
31. 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
FIFO
personal hygiene
costs of foodborne illness
diseases not spread through food
32. 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
Norovirus gastroenteritis
bimetallic stemmed thermometer
acceptable poultry criteria
time-temperature indicators (TTI)
33. This metal is found in galvanized items - which are coated with it. Some buckets - tubs - and other items may be galvanized.
zinc
acceptable shell eggs criteria
cross-contact
flow of food
34. 1. food was unfit to be served 2. food caused the plaintiff harm 3. In serving food - establishment violated the warranty of sale
Clostridium perfringens gastroenteritis
finger cot
flow of food
proof of food related lawsuits
35. Type of fungus that causes food spoilage. Some molds produce toxins that can cause foodborne illness
Anisakiasis
molds
diseases not spread through food
bimetallic stemmed thermometer
36. Shrimp - crab - lobster
biological contaminants
warranty of sale
Crustaceans
Anisakiasis
37. 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
procedural barriers
CDC
sous vide
Hemorrhagic colitis
38. Lag - log - stationary - and death
four progressive stages of bacteria growth
time-temperature indicators (TTI)
Scombroid poisioning
finger cot
39. Ranging in size from microscopic - single-celled organisms to very large - multicellular organisms. Fungi most often cause food to spoil. Molds - yeast - and mushrooms are examples
fungi
yeasts
time-temperature abused
reasonable care defense
40. 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
cross-contamination
GMP inspection report
five ways food is cross-contaminated
microorganisms
41. AIDS - hepatitis B and C - and tuberculosis
pufferfish
Bacillus cereus gastroenteritis
diseases not spread through food
modified atmosphere packaging (MAP)
42. 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
Vibrio gastroenteritis
shellstock identification tags
when to change gloves
Hepatits A
43. Good agricultural practices
color-coded equipment
GAP
acceptable shell eggs criteria
pH
44. 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
food defense
Paralytic shellfish poisoning (PSP)
color-coded equipment
flow of food
45. The transfer of an allergen from a food containing an allergen to a food that does not contain the allergen
hand antiseptics
cross-contact
temperature danger zone
aseptically packaged
46. 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
physical barriers
inspecting a delivery
molds
Norovirus gastroenteritis
47. Sealed under sterile conditions to keep it from being contaminated
aseptically packaged
Crustaceans
4 types of pathogens that contaminate food and cause illness
foodborne illness
48. Include cleaners - sanitizers - polishes - machine lubricants - and toxic metals
chemical hazards
physical barriers
approved supplier
foodborne-illness outbreak
49. It is found in pewter - which can be used to make pitchers and other tableware
Paralytic shellfish poisoning (PSP)
finger cot
lead
shellstock identification tags
50. First in - first out; rotation method is commonly used to ensure that refrigerated - frozen - and dry products are properly rotated during storage
GAP audits
costs of foodborne illness
FIFO
thermocouples/termistors