Test your basic knowledge |

Servesafe Education

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. An incident in which two or more people get the same illness after eating the same food






2. The transfer of an allergen from a food containing an allergen to a food that does not contain the allergen






3. Poisons produced by pathogens - plants - or animals. Some occur in animals as a result of their diet.






4. Shrimp - crab - lobster






5. 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






6. Color: no discoloration Texture: firm flesh that springs back when touched Odor: no odor Packaging: product should be surrounded by crushed - self-draining ice






7. 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






8. AIDS - hepatitis B and C - and tuberculosis






9. Keeps hair away from food and keep the foodhandler from touching it






10. Odor: no odor Shells: clean and unbroken






11. Sealed under sterile conditions to keep it from being contaminated






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






13. 1. infants and preschool-age children 2. pregnant women 3. elderly people 4. others with compromised immune systems






14. 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






15. Check products for proper temperatures - expired code dates - signs of thawing and refreezing - pest damage - etc.






16. Can help prevent cross contamination by making it easier to assign specific equipment to specific food






17. 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






18. Include illness-causing microorganisms (plant - mushroom - and seafood toxins)






19. Measurement of how acidic or alkaline a food is (0.0-6.9- acidic) (7.1-14.0- alkaline) pathogens grow best in pH (4.6-7.5)






20. Illness-causing microorganisms






21. 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






22. 1. food was unfit to be served 2. food caused the plaintiff harm 3. In serving food - establishment violated the warranty of sale






23. Type of fungi that causes food spoilage






24. Common source: bacteria -food linked: egg salad - tuna salad - chicken salad - macaroni salad - deli meat -common symptoms: nausea - vomiting and retching - abdominal cramps -most important preventative measure: practicing personal hygiene






25. People who carry pathogens and infect others without ever getting sick themselves






26. The body's defense system against illness






27. 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






28. Tags that document where the shellfish was harvested. Must be kept for 90 days from the date written on them






29. The body's negative reaction to a particular food protein.






30. Microorganisms - such as viruses - bacteria - parasites - and fungi - as well as toxins found in certain plants - mushrooms - and seafood






31. Any time food has been allowed to remain too long at temperatures that favor growth of foodborne microorganisms






32. Temperature pathogens grow best in (41-135 degrees)






33. 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






34. 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






35. 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






36. Foreign objects that accidentally get into food (hair - dirt - bandages - metal staples - and broken glass). Also - naturally occurring objects - such as (bones - fillets)






37. First in - first out; rotation method is commonly used to ensure that refrigerated - frozen - and dry products are properly rotated during storage






38. The rules for how the food must be handled






39. Common source: bacteria -food linked: poultry and eggs - dairy - produce -common symptoms: diarrhea - abdominal cramps - vomiting - fever -most important preventative measure: avoiding cross-contamination






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






41. Odor: mild ocean or seaweed smell Condition: shipped alive - packed in seaweed - and kept moist






42. Occurs when microorganisms are transferred from one surface or food to another






43. Small - living organisms that can be seen only through a microscope (not all cause illness - but some do)






44. 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






45. It is sometimes found in cookware - such as pots and pans






46. Disease carried or transmitted to people by food






47. Common source: seafood toxins -food linked: clams - mussels - oysters -common symptoms: tingling and numbness of the lips tongue and throat - dizziness - reversal of hot and cold sensations - vomiting - diarrhea -most important preventative measure:






48. Good agricultural practices






49. 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






50. 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