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Servesafe Education
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Subject
:
hospitality
Instructions:
Answer 50 questions in 15 minutes.
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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. 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
vacuum-packed
high risk populations
time-temperature abused
Ciguatera fish poisoning
2. Quick and easy. No contact to food. No probes. Does not measure air temperature or internal temperature of food.
bacteria
toxic metals
warranty of sale
infrared (laser) thermometers
3. Foreign objects that accidentally get into food (hair - dirt - bandages - metal staples - and broken glass). Also - naturally occurring objects - such as (bones - fillets)
color-coded equipment
calibration
viruses
physical hazards
4. 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
inspecting a delivery
FAT TOM
Salmonellosis
five ways food is cross-contaminated
5. 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
physical barriers
Staphylococcal gastroenteritis
thermocouples/termistors
Botulism
6. 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
Hemorrhagic colitis
chemical contaminants
Listeriosis
ultra-high temperature (UHT) pasteurization
7. An incident in which two or more people get the same illness after eating the same food
acceptable meat criteria
foodborne-illness outbreak
Bacillus cereus gastroenteritis
inspecting a delivery
8. 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
carriers
bacteria
costs of foodborne illness
hair restraint
9. Type of fungi that causes food spoilage
yeasts
acceptable fresh fish criteria
FAT TOM
when to change gloves
10. Center for Disease Control and Prevention
Giardiasis
reasonable care defense
CDC
Crustaceans
11. 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
FAT TOM
calibration
pathogens
12. Chemical substances - such as cleaners - sanitizers - polishes - machine lubricants - and toxic metals - that leach from cookware and equipment
modified atmosphere packaging (MAP)
chemical contaminants
toxic metals
costs of foodborne illness
13. Disease carried or transmitted to people by food
acceptable poultry criteria
food defense
costs of foodborne illness
foodborne illness
14. Physical objects - such as hair - dirt - metal staples - and broken glass - as well as bones in fillets - that have contaminated food
Giardiasis
acceptable poultry criteria
physical contaminants
cross-contamination
15. Reviews receiving and storage - processing - shipping - cleaning and sanitizing - personal hygiene - employee training - recall program - HACCP program or other food safety system
color-coded equipment
bimetallic stemmed thermometer
FIFO
GMP inspection report
16. 1. food was unfit to be served 2. food caused the plaintiff harm 3. In serving food - establishment violated the warranty of sale
proof of food related lawsuits
GAP
when to change gloves
Norovirus gastroenteritis
17. 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)
Ciguatera fish poisoning
water activity (aw)
Listeriosis
proof of food related lawsuits
18. Form that some bacteria can take to protect themsleves when nutrients are not available
spores
acceptable fresh fish criteria
pH
chemical contaminants
19. Tags that document where the shellfish was harvested. Must be kept for 90 days from the date written on them
shellstock identification tags
infrared (laser) thermometers
hand antiseptics
fungi
20. 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
fungi
diseases not spread through food
procedural barriers
parasites
21. Sealed under sterile conditions to keep it from being contaminated
reasonable care defense
aseptically packaged
single-use gloves
four progressive stages of bacteria growth
22. 1. as soon as they become soiled or torn 2. before beginning a different task 3. at least every four hours during continual use - and more often when necessary 4. after handling raw meat and before handling ready-to-eat food
when to change gloves
customer-supplier criteria
hand antiseptics
foodborne-illness outbreak
23. Include illness-causing microorganisms (plant - mushroom - and seafood toxins)
Hepatits A
Vibrio gastroenteritis
biological hazards
physical barriers
24. Poisons produced by pathogens - plants - or animals. Some occur in animals as a result of their diet.
toxins
FAT TOM
infrared (laser) thermometers
proof of food related lawsuits
25. It is sometimes found in cookware - such as pots and pans
thermocouples/termistors
fungi
copper
calibration
26. Illness-causing microorganisms
foodborne illness
infrared (laser) thermometers
pathogens
toxins
27. 1. viruses 2. bacteria 3. parasites 4. fungi
bacteria
4 types of pathogens that contaminate food and cause illness
pathogens
Clostridium perfringens gastroenteritis
28. 1. assign specific equipment to each type of food product 2. clean and sanitize all work surfaces - equipment - and utensils after each task
food defense
physical barriers
components of good personal hygiene
Paralytic shellfish poisoning (PSP)
29. One that has been inspected and meets all applicable local - state - and federal laws
copper
approved supplier
inspecting a delivery
shellstock identification tags
30. Common source: bacteria -food linked: poultry and eggs - dairy - produce -common symptoms: diarrhea - abdominal cramps - vomiting - fever -most important preventative measure: avoiding cross-contamination
GAP audits
infrared (laser) thermometers
Salmonellosis
warranty of sale
31. Program developed and implemented by an operation to prevent deliberate contamination of its food
time danger zone (not defined in text)
customer-supplier criteria
food defense
Salmonellosis
32. Color: no discoloration Texture: firm flesh that springs back when touched Odor: no odor Packaging: product should be surrounded by crushed - self-draining ice
inspecting a delivery
procedural barriers
acceptable poultry criteria
spores
33. Processed by removing the air around the product sealed in a package; bacon is an example
pufferfish
reasonable care defense
physical hazards
vacuum-packed
34. 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)
pH
toxic metals
hair restraint
Norovirus gastroenteritis
35. 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
flow of food
single-use gloves
acceptable fresh fish criteria
time-temperature indicators (TTI)
36. Presence of harmful substances in food
toxic-metal poisoning
Crustaceans
Giardiasis
contamination
37. Liquids or gels that are used to lower the number of pathogens on skin
toxic-metal poisoning
approved supplier
hand antiseptics
Staphylococcal gastroenteritis
38. Used to keep food safe by creating a barrier between hands and food
biological hazards
time danger zone (not defined in text)
ultra-high temperature (UHT) pasteurization
single-use gloves
39. 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
Vibrio gastroenteritis
water activity (aw)
copper
chemical contaminants
40. Lag - log - stationary - and death
physical contaminants
toxic-metal poisoning
food defense
four progressive stages of bacteria growth
41. 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
Anisakiasis
sous vide
calibration
acceptable poultry criteria
42. 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
Amnesic shellfish poisoning (ASP)
TCS foods
modified atmosphere packaging (MAP)
single-use gloves
43. 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:
Neurotoxic shellfish poisoning (NSP)
parasites
Giardiasis
four progressive stages of bacteria growth
44. Can help prevent cross contamination by making it easier to assign specific equipment to specific food
physical contaminants
microorganisms
color-coded equipment
Paralytic shellfish poisoning (PSP)
45. 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
microorganisms
Scombroid poisioning
Listeriosis
parasites
46. The rules for how the food must be handled
foodborne-illness outbreak
chemical contaminants
sous vide
warranty of sale
47. Odor: mild ocean or seaweed smell Shells: closed and unbroken Condition: if fresh - they are received alive
sous vide
yeasts
time danger zone (not defined in text)
acceptable shellfish criteria
48. Good manufacturing practices- FDA's minimum sanitation and processing requirements for producing safe food. They describe the methods - equipment - facilities - and controls used to process food.
lead
GMP
molds
bimetallic stemmed thermometer
49. 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
hand antiseptics
five most common risk factors
carriers
50. Shrimp - crab - lobster
Shigellosis
shellstock identification tags
GMP inspection report
Crustaceans
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