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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. Common source: bacteria -food linked: potato salads - tuna salads - shrimp salad - macaroni salad - and chicken salad -common symptoms: bloody diarrhea - abdominal pain and cramps - fever -most important preventative measure: practicing personal hyg
Hemorrhagic colitis
Shigellosis
calibration
toxic-metal poisoning
2. 1. viruses 2. bacteria 3. parasites 4. fungi
Hemorrhagic colitis
sous vide
4 types of pathogens that contaminate food and cause illness
GMP
3. 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
ultra-high temperature (UHT) pasteurization
five ways food is cross-contaminated
contamination
4 types of pathogens that contaminate food and cause illness
4. Path food takes through an establishment - from purchasing and receiving through storing - prepping - cooking - holding - cooling - reheating - and serving
GAP
five ways food is cross-contaminated
flow of food
cross-contamination
5. Good agricultural practices
GAP
acceptable shell eggs criteria
4 types of pathogens that contaminate food and cause illness
food defense
6. Temperature pathogens grow best in (41-135 degrees)
immune systems
Neurotoxic shellfish poisoning (NSP)
Hemorrhagic colitis
temperature danger zone
7. 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
costs of foodborne illness
inspecting a delivery
viruses
three ways food is time-temperature abused
8. 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
three ways food is time-temperature abused
personal hygiene
Staphylococcal gastroenteritis
proper handwashing steps
9. AIDS - hepatitis B and C - and tuberculosis
cross-contact
carriers
approved supplier
diseases not spread through food
10. Illness-causing microorganisms
pathogens
zinc
inspecting a delivery
biological contaminants
11. 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
molds
fungi
bimetallic stemmed thermometer
components of good personal hygiene
12. One that has been inspected and meets all applicable local - state - and federal laws
water activity (aw)
calibration
costs of foodborne illness
approved supplier
13. 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
acceptable fresh fish criteria
food defense
foodborne-illness outbreak
14. 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
pH
toxic-metal poisoning
calibration
toxic metals
15. 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
FIFO
physical barriers
immune systems
Listeriosis
16. Form that some bacteria can take to protect themsleves when nutrients are not available
CDC
molds
thermocouples/termistors
spores
17. Microorganisms - such as viruses - bacteria - parasites - and fungi - as well as toxins found in certain plants - mushrooms - and seafood
4 types of pathogens that contaminate food and cause illness
biological contaminants
Neurotoxic shellfish poisoning (NSP)
toxins
18. 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
GAP audits
4 types of pathogens that contaminate food and cause illness
Ciguatera fish poisoning
food defense
19. It is found in pewter - which can be used to make pitchers and other tableware
acceptable fresh fish criteria
Hemorrhagic colitis
lead
three ways food is time-temperature abused
20. Illness caused when toxic metals are leached from utensils or equipment containing them
toxic-metal poisoning
Scombroid poisioning
Listeriosis
GMP inspection report
21. It is sometimes found in cookware - such as pots and pans
flow of food
acceptable fresh fish criteria
toxic metals
copper
22. Must show that the establishment did everything that could be reasonably expected to keep its food safe
five ways food is cross-contaminated
general storage guidelines
ultra-high temperature (UHT) pasteurization
reasonable care defense
23. 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
personal hygiene
Anisakiasis
toxic metals
Ciguatera fish poisoning
24. Lead - copper - zinc
zinc
toxic metals
biological hazards
infrared (laser) thermometers
25. Type of fungi that causes food spoilage
yeasts
time-temperature indicators (TTI)
food allergy
infrared (laser) thermometers
26. Audits focus on worker health and hygiene - field sanitation and animal control - fertilizer and pesticide usage - irrigation water - harvest practices
GAP audits
TCS foods
food allergy
components of good personal hygiene
27. 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.
hand antiseptics
common food allergens
thermocouples/termistors
Giardiasis
28. 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
GAP audits
lead
general storage guidelines
molds
29. Reviews receiving and storage - processing - shipping - cleaning and sanitizing - personal hygiene - employee training - recall program - HACCP program or other food safety system
GMP inspection report
foodborne illness
pH
GAP
30. 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)
modified atmosphere packaging (MAP)
GMP inspection report
pH
Vibrio gastroenteritis
31. Tags that document where the shellfish was harvested. Must be kept for 90 days from the date written on them
immune systems
Hemorrhagic colitis
customer-supplier criteria
shellstock identification tags
32. Occurs when microorganisms are transferred from one surface or food to another
Hepatits A
aseptically packaged
inspecting a delivery
cross-contamination
33. 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
Vibrio gastroenteritis
acceptable fresh fish criteria
lead
chemical hazards
34. Single-celled - living microorganisms that can spoil food and cause foodborne illness. Bacteria present in food can quickly multiply to dangerous levels when food is improperly cooked - held - or reheated. Some form spores that can survive freezing a
molds
CDC
approved supplier
bacteria
35. 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
Bacillus cereus gastroenteritis
pH
Anisakiasis
proof of food related lawsuits
36. 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
Clostridium perfringens gastroenteritis
Giardiasis
food allergy
foodborne-illness outbreak
37. Program developed and implemented by an operation to prevent deliberate contamination of its food
food defense
Neurotoxic shellfish poisoning (NSP)
food allergy
Hepatits A
38. Chemical substances - such as cleaners - sanitizers - polishes - machine lubricants - and toxic metals - that leach from cookware and equipment
acceptable meat criteria
five most common risk factors
chemical contaminants
warranty of sale
39. Liquids or gels that are used to lower the number of pathogens on skin
GMP
cross-contact
hand antiseptics
single-use gloves
40. Can help prevent cross contamination by making it easier to assign specific equipment to specific food
color-coded equipment
three ways food is time-temperature abused
thermocouples/termistors
biological contaminants
41. 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
customer-supplier criteria
physical contaminants
foodborne illness
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
biological contaminants
carriers
costs of foodborne illness
Salmonellosis
43. Foreign objects that accidentally get into food (hair - dirt - bandages - metal staples - and broken glass). Also - naturally occurring objects - such as (bones - fillets)
Listeriosis
physical hazards
spores
acceptable fresh fish criteria
44. 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
Botulism
contamination
time-temperature abused
acceptable meat criteria
45. Physical objects - such as hair - dirt - metal staples - and broken glass - as well as bones in fillets - that have contaminated food
Clostridium perfringens gastroenteritis
carriers
microorganisms
physical contaminants
46. Check products for proper temperatures - expired code dates - signs of thawing and refreezing - pest damage - etc.
contamination
flow of food
inspecting a delivery
modified atmosphere packaging (MAP)
47. 1. food was unfit to be served 2. food caused the plaintiff harm 3. In serving food - establishment violated the warranty of sale
physical hazards
Crustaceans
inspecting a delivery
proof of food related lawsuits
48. 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
sous vide
customer-supplier criteria
reasonable care defense
four progressive stages of bacteria growth
49. After 4 hrs. pathogens may grow into a level high enough to cause illness
food defense
acceptable shellfish criteria
chemical contaminants
time danger zone (not defined in text)
50. Presence of harmful substances in food
yeasts
microorganisms
physical hazards
contamination