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. Tags that document where the shellfish was harvested. Must be kept for 90 days from the date written on them
Norovirus gastroenteritis
shellstock identification tags
thermocouples/termistors
acceptable poultry criteria
2. Foreign objects that accidentally get into food (hair - dirt - bandages - metal staples - and broken glass). Also - naturally occurring objects - such as (bones - fillets)
contamination
toxins
food allergy
physical hazards
3. (six conditions pathogens need to grow) Food - Acidtity - Temperature - Time - Oxygen - and Moisture
Staphylococcal gastroenteritis
FAT TOM
diseases not spread through food
personal hygiene
4. After 4 hrs. pathogens may grow into a level high enough to cause illness
time danger zone (not defined in text)
warranty of sale
4 types of pathogens that contaminate food and cause illness
three ways food is time-temperature abused
5. 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
bacteria
three ways food is time-temperature abused
warranty of sale
time danger zone (not defined in text)
6. Presence of harmful substances in food
flow of food
contamination
color-coded equipment
common food allergens
7. Center for Disease Control and Prevention
thermocouples/termistors
CDC
Crustaceans
FIFO
8. 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
cross-contact
Ciguatera fish poisoning
carriers
physical hazards
9. First in - first out; rotation method is commonly used to ensure that refrigerated - frozen - and dry products are properly rotated during storage
CDC
FIFO
ultra-high temperature (UHT) pasteurization
five ways food is cross-contaminated
10. 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
acceptable shellfish criteria
components of good personal hygiene
contamination
Giardiasis
11. Good agricultural practices
warranty of sale
four progressive stages of bacteria growth
Vibrio gastroenteritis
GAP
12. 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
pH
common food allergens
bacteria
TCS foods
13. 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
sous vide
procedural barriers
flow of food
acceptable fresh fish criteria
14. 1. infants and preschool-age children 2. pregnant women 3. elderly people 4. others with compromised immune systems
high risk populations
Crytosporidiosis
costs of foodborne illness
time-temperature abused
15. Common source: bacteria -food linked: poultry and eggs - dairy - produce -common symptoms: diarrhea - abdominal cramps - vomiting - fever -most important preventative measure: avoiding cross-contamination
Scombroid poisioning
Salmonellosis
biological contaminants
general storage guidelines
16. Any time food has been allowed to remain too long at temperatures that favor growth of foodborne microorganisms
contamination
physical contaminants
time-temperature abused
sous vide
17. Temperature pathogens grow best in (41-135 degrees)
temperature danger zone
proper handwashing steps
lead
acceptable crustacean criteria
18. Poisons produced by pathogens - plants - or animals. Some occur in animals as a result of their diet.
toxins
calibration
color-coded equipment
bacteria
19. 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
Hemorrhagic colitis
physical hazards
procedural barriers
20. 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
carriers
reasonable care defense
Vibrio gastroenteritis
physical hazards
21. Keeps hair away from food and keep the foodhandler from touching it
common food allergens
Paralytic shellfish poisoning (PSP)
fungi
hair restraint
22. Single-use finger cover worn over bandages on hands and fingers that protect the bandage and keep it from falling off into food
Amnesic shellfish poisoning (ASP)
finger cot
contamination
five ways food is cross-contaminated
23. 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
personal hygiene
five ways food is cross-contaminated
Crytosporidiosis
lead
24. 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.
costs of foodborne illness
molds
Amnesic shellfish poisoning (ASP)
thermocouples/termistors
25. Microorganisms - such as viruses - bacteria - parasites - and fungi - as well as toxins found in certain plants - mushrooms - and seafood
FIFO
biological contaminants
calibration
warranty of sale
26. 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
hand antiseptics
five most common risk factors
personal hygiene
general storage guidelines
27. 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
Amnesic shellfish poisoning (ASP)
finger cot
acceptable poultry criteria
toxins
28. Quick and easy. No contact to food. No probes. Does not measure air temperature or internal temperature of food.
infrared (laser) thermometers
chemical contaminants
GMP inspection report
chemical hazards
29. 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
carriers
general storage guidelines
warranty of sale
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
contamination
Staphylococcal gastroenteritis
Listeriosis
toxic metals
31. 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
components of good personal hygiene
Giardiasis
modified atmosphere packaging (MAP)
Listeriosis
32. Small - living organisms that can be seen only through a microscope (not all cause illness - but some do)
microorganisms
reasonable care defense
calibration
physical contaminants
33. This metal is found in galvanized items - which are coated with it. Some buckets - tubs - and other items may be galvanized.
personal hygiene
zinc
Listeriosis
components of good personal hygiene
34. 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
zinc
spores
components of good personal hygiene
bimetallic stemmed thermometer
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
pH
parasites
Clostridium perfringens gastroenteritis
toxins
36. 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
Norovirus gastroenteritis
zinc
biological contaminants
Bacillus cereus gastroenteritis
37. Lag - log - stationary - and death
five most common risk factors
when to change gloves
four progressive stages of bacteria growth
CDC
38. 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
Norovirus gastroenteritis
sous vide
warranty of sale
food defense
39. -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
ultra-high temperature (UHT) pasteurization
FAT TOM
Botulism
sous vide
40. 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
pathogens
Staphylococcal gastroenteritis
fungi
Scombroid poisioning
41. 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
Amnesic shellfish poisoning (ASP)
water activity (aw)
Hemorrhagic colitis
when to change gloves
42. Physical objects - such as hair - dirt - metal staples - and broken glass - as well as bones in fillets - that have contaminated food
physical hazards
copper
FIFO
physical contaminants
43. 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
acceptable shell eggs criteria
Crytosporidiosis
vacuum-packed
common food allergens
44. Chemical substances - such as cleaners - sanitizers - polishes - machine lubricants - and toxic metals - that leach from cookware and equipment
warranty of sale
water activity (aw)
five ways food is cross-contaminated
chemical contaminants
45. The transfer of an allergen from a food containing an allergen to a food that does not contain the allergen
pathogens
physical barriers
cross-contact
foodborne-illness outbreak
46. Type of fungi that causes food spoilage
yeasts
GMP inspection report
Norovirus gastroenteritis
three ways food is time-temperature abused
47. Include cleaners - sanitizers - polishes - machine lubricants - and toxic metals
warranty of sale
vacuum-packed
common food allergens
chemical hazards
48. Form that some bacteria can take to protect themsleves when nutrients are not available
Crustaceans
spores
warranty of sale
general storage guidelines
49. 1. viruses 2. bacteria 3. parasites 4. fungi
toxins
4 types of pathogens that contaminate food and cause illness
Giardiasis
GAP
50. Include illness-causing microorganisms (plant - mushroom - and seafood toxins)
food allergy
biological hazards
Norovirus gastroenteritis
Giardiasis
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