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. 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






2. 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






3. Odor: mild ocean or seaweed smell Shells: closed and unbroken Condition: if fresh - they are received alive






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






5. 1. viruses 2. bacteria 3. parasites 4. fungi






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






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






8. Shrimp - crab - lobster






9. Program developed and implemented by an operation to prevent deliberate contamination of its food






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






11. Milk and dairy products - eggs and egg products - fish and shellfish - wheat - soy and soy products - peanuts - pecans - and walnuts






12. Lag - log - stationary - and death






13. 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






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






15. 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)






16. 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






17. Odor: no odor Shells: clean and unbroken






18. Single-use finger cover worn over bandages on hands and fingers that protect the bandage and keep it from falling off into food






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






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






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






22. Good agricultural practices






23. Used to keep food safe by creating a barrier between hands and food






24. 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






25. 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






26. The body's defense system against illness






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






28. 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






29. Reviews receiving and storage - processing - shipping - cleaning and sanitizing - personal hygiene - employee training - recall program - HACCP program or other food safety system






30. Chemical substances - such as cleaners - sanitizers - polishes - machine lubricants - and toxic metals - that leach from cookware and equipment






31. Cannot be served unless chef is licensed for it due to the systemic toxins it produces






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






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






34. Center for Disease Control and Prevention






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






36. Processed by removing the air around the product sealed in a package; bacon is an example






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






38. 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






39. (six conditions pathogens need to grow) Food - Acidtity - Temperature - Time - Oxygen - and Moisture






40. 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






41. AIDS - hepatitis B and C - and tuberculosis






42. 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






43. 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






44. 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






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






46. 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:






47. 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






48. 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






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






50. 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