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. Temperature pathogens grow best in (41-135 degrees)
proof of food related lawsuits
zinc
Neurotoxic shellfish poisoning (NSP)
temperature danger zone
2. Lag - log - stationary - and death
proper handwashing steps
CDC
lead
four progressive stages of bacteria growth
3. 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
modified atmosphere packaging (MAP)
Hepatits A
lead
GAP audits
4. Color: no discoloration Texture: firm flesh that springs back when touched Odor: no odor Packaging: product should be surrounded by crushed - self-draining ice
pH
Neurotoxic shellfish poisoning (NSP)
single-use gloves
acceptable poultry criteria
5. Can help prevent cross contamination by making it easier to assign specific equipment to specific food
when to change gloves
color-coded equipment
bacteria
Crytosporidiosis
6. 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
diseases not spread through food
Crytosporidiosis
toxic metals
three ways food is time-temperature abused
7. Keeps hair away from food and keep the foodhandler from touching it
proof of food related lawsuits
fungi
hair restraint
microorganisms
8. People who carry pathogens and infect others without ever getting sick themselves
four progressive stages of bacteria growth
finger cot
carriers
GAP audits
9. 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
acceptable meat criteria
color-coded equipment
physical contaminants
water activity (aw)
10. 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
Ciguatera fish poisoning
thermocouples/termistors
Paralytic shellfish poisoning (PSP)
pH
11. Small - living organisms that can be seen only through a microscope (not all cause illness - but some do)
physical hazards
microorganisms
cross-contamination
five most common risk factors
12. Reviews receiving and storage - processing - shipping - cleaning and sanitizing - personal hygiene - employee training - recall program - HACCP program or other food safety system
ultra-high temperature (UHT) pasteurization
cross-contamination
high risk populations
GMP inspection report
13. 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
when to change gloves
Listeriosis
toxic-metal poisoning
TCS foods
14. Disease carried or transmitted to people by food
reasonable care defense
foodborne illness
infrared (laser) thermometers
costs of foodborne illness
15. It is sometimes found in cookware - such as pots and pans
time danger zone (not defined in text)
warranty of sale
finger cot
copper
16. Form that some bacteria can take to protect themsleves when nutrients are not available
toxins
spores
yeasts
five most common risk factors
17. Check products for proper temperatures - expired code dates - signs of thawing and refreezing - pest damage - etc.
modified atmosphere packaging (MAP)
parasites
FIFO
inspecting a delivery
18. 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
hand antiseptics
physical hazards
Norovirus gastroenteritis
proper handwashing steps
19. 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
five most common risk factors
proof of food related lawsuits
pH
Amnesic shellfish poisoning (ASP)
20. Good agricultural practices
when to change gloves
ultra-high temperature (UHT) pasteurization
sous vide
GAP
21. Sealed under sterile conditions to keep it from being contaminated
hair restraint
five ways food is cross-contaminated
aseptically packaged
Salmonellosis
22. Chemical substances - such as cleaners - sanitizers - polishes - machine lubricants - and toxic metals - that leach from cookware and equipment
carriers
acceptable crustacean criteria
chemical contaminants
toxins
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
temperature danger zone
personal hygiene
reasonable care defense
Anisakiasis
24. Must show that the establishment did everything that could be reasonably expected to keep its food safe
reasonable care defense
proper handwashing steps
yeasts
three ways food is time-temperature abused
25. Illness-causing microorganisms
Norovirus gastroenteritis
pathogens
Clostridium perfringens gastroenteritis
customer-supplier criteria
26. Include illness-causing microorganisms (plant - mushroom - and seafood toxins)
contamination
calibration
biological contaminants
biological hazards
27. The rules for how the food must be handled
thermocouples/termistors
sous vide
acceptable shell eggs criteria
warranty of sale
28. 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
customer-supplier criteria
Crytosporidiosis
Amnesic shellfish poisoning (ASP)
Crustaceans
29. Center for Disease Control and Prevention
4 types of pathogens that contaminate food and cause illness
Listeriosis
time-temperature abused
CDC
30. 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
acceptable fresh fish criteria
spores
sous vide
general storage guidelines
31. -common source: seafood toxins -food linked: Tuna - Bonito - Mackerel - Mahi Mahi -common symptoms: Initially: reddening of the face and neck - sweating - headache - burning or tingling sensation in the mouth or throat Possibly later: diarrhea - vomi
proper handwashing steps
reasonable care defense
biological contaminants
Scombroid poisioning
32. Shrimp - crab - lobster
Listeriosis
temperature danger zone
biological contaminants
Crustaceans
33. Presence of harmful substances in food
components of good personal hygiene
contamination
viruses
bacteria
34. 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
Giardiasis
Botulism
high risk populations
procedural barriers
35. Any time food has been allowed to remain too long at temperatures that favor growth of foodborne microorganisms
calibration
time-temperature abused
spores
acceptable fresh fish criteria
36. 1. food was unfit to be served 2. food caused the plaintiff harm 3. In serving food - establishment violated the warranty of sale
four progressive stages of bacteria growth
Salmonellosis
proof of food related lawsuits
Giardiasis
37. Include cleaners - sanitizers - polishes - machine lubricants - and toxic metals
chemical hazards
carriers
modified atmosphere packaging (MAP)
immune systems
38. Processed by removing the air around the product sealed in a package; bacon is an example
single-use gloves
general storage guidelines
vacuum-packed
carriers
39. Occurs when microorganisms are transferred from one surface or food to another
Neurotoxic shellfish poisoning (NSP)
cross-contamination
Crustaceans
acceptable shellfish criteria
40. 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
biological hazards
five most common risk factors
Shigellosis
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
modified atmosphere packaging (MAP)
hair restraint
high risk populations
Clostridium perfringens gastroenteritis
42. Common source: bacteria -food linked: poultry and eggs - dairy - produce -common symptoms: diarrhea - abdominal cramps - vomiting - fever -most important preventative measure: avoiding cross-contamination
Norovirus gastroenteritis
vacuum-packed
Salmonellosis
biological hazards
43. 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
bimetallic stemmed thermometer
biological contaminants
Hemorrhagic colitis
GAP
44. 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)
microorganisms
physical contaminants
toxins
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.
time-temperature abused
thermocouples/termistors
hair restraint
Crytosporidiosis
46. Path food takes through an establishment - from purchasing and receiving through storing - prepping - cooking - holding - cooling - reheating - and serving
toxic-metal poisoning
flow of food
shellstock identification tags
Salmonellosis
47. 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
viruses
carriers
approved supplier
pathogens
48. Illness caused when toxic metals are leached from utensils or equipment containing them
proof of food related lawsuits
inspecting a delivery
foodborne illness
toxic-metal poisoning
49. Lead - copper - zinc
toxic metals
cross-contact
fungi
shellstock identification tags
50. The transfer of an allergen from a food containing an allergen to a food that does not contain the allergen
acceptable fresh fish criteria
spores
proper handwashing steps
cross-contact