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. Check products for proper temperatures - expired code dates - signs of thawing and refreezing - pest damage - etc.
Scombroid poisioning
GMP
inspecting a delivery
acceptable crustacean criteria
2. Quick and easy. No contact to food. No probes. Does not measure air temperature or internal temperature of food.
components of good personal hygiene
4 types of pathogens that contaminate food and cause illness
toxic metals
infrared (laser) thermometers
3. Sealed under sterile conditions to keep it from being contaminated
aseptically packaged
GMP
viruses
time danger zone (not defined in text)
4. The rules for how the food must be handled
hand antiseptics
warranty of sale
toxic-metal poisoning
4 types of pathogens that contaminate food and cause illness
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
Staphylococcal gastroenteritis
general storage guidelines
TCS foods
food defense
6. 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
inspecting a delivery
infrared (laser) thermometers
FIFO
general storage guidelines
7. Odor: mild ocean or seaweed smell Condition: shipped alive - packed in seaweed - and kept moist
pufferfish
Neurotoxic shellfish poisoning (NSP)
physical barriers
acceptable crustacean criteria
8. Milk and dairy products - eggs and egg products - fish and shellfish - wheat - soy and soy products - peanuts - pecans - and walnuts
aseptically packaged
pufferfish
common food allergens
Ciguatera fish poisoning
9. 1. infants and preschool-age children 2. pregnant women 3. elderly people 4. others with compromised immune systems
toxins
Neurotoxic shellfish poisoning (NSP)
Botulism
high risk populations
10. -common source: seafood toxins -food linked: Tuna - Bonito - Mackerel - Mahi Mahi -common symptoms: Initially: reddening of the face and neck - sweating - headache - burning or tingling sensation in the mouth or throat Possibly later: diarrhea - vomi
Scombroid poisioning
microorganisms
acceptable fresh fish criteria
bimetallic stemmed thermometer
11. Small - living organisms that can be seen only through a microscope (not all cause illness - but some do)
microorganisms
foodborne-illness outbreak
Neurotoxic shellfish poisoning (NSP)
biological hazards
12. Tags that document where the shellfish was harvested. Must be kept for 90 days from the date written on them
yeasts
shellstock identification tags
Listeriosis
bacteria
13. Include illness-causing microorganisms (plant - mushroom - and seafood toxins)
biological hazards
calibration
single-use gloves
warranty of sale
14. Presence of harmful substances in food
contamination
bacteria
GMP inspection report
Amnesic shellfish poisoning (ASP)
15. Single-use finger cover worn over bandages on hands and fingers that protect the bandage and keep it from falling off into food
Shigellosis
finger cot
FAT TOM
food defense
16. 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
biological contaminants
ultra-high temperature (UHT) pasteurization
flow of food
parasites
17. 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
Hemorrhagic colitis
immune systems
Shigellosis
three ways food is time-temperature abused
18. Type of fungus that causes food spoilage. Some molds produce toxins that can cause foodborne illness
five most common risk factors
molds
copper
biological hazards
19. 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
food allergy
acceptable meat criteria
FAT TOM
warranty of sale
20. 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
inspecting a delivery
food allergy
zinc
proper handwashing steps
21. 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:
bimetallic stemmed thermometer
Ciguatera fish poisoning
biological contaminants
Neurotoxic shellfish poisoning (NSP)
22. People who carry pathogens and infect others without ever getting sick themselves
Hemorrhagic colitis
carriers
physical hazards
cross-contact
23. -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
microorganisms
lead
Botulism
TCS foods
24. Common source: bacteria -food linked: meat - poultry - stews and gravies -common symptoms: diarrhea - severe abdominal pain -most important preventative measure: controlling time and temperature
Clostridium perfringens gastroenteritis
infrared (laser) thermometers
GAP
costs of foodborne illness
25. Include cleaners - sanitizers - polishes - machine lubricants - and toxic metals
chemical hazards
FIFO
Botulism
sous vide
26. 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
cross-contact
flow of food
biological contaminants
27. Odor: mild ocean or seaweed smell Shells: closed and unbroken Condition: if fresh - they are received alive
color-coded equipment
GMP inspection report
acceptable shellfish criteria
acceptable poultry criteria
28. Cannot be served unless chef is licensed for it due to the systemic toxins it produces
pufferfish
Scombroid poisioning
when to change gloves
Crustaceans
29. 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
Clostridium perfringens gastroenteritis
Shigellosis
customer-supplier criteria
pH
30. (six conditions pathogens need to grow) Food - Acidtity - Temperature - Time - Oxygen - and Moisture
five ways food is cross-contaminated
toxic-metal poisoning
FAT TOM
viruses
31. 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
when to change gloves
parasites
Anisakiasis
Listeriosis
32. Odor: no odor Shells: clean and unbroken
acceptable shell eggs criteria
biological contaminants
cross-contact
zinc
33. 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
Anisakiasis
viruses
Clostridium perfringens gastroenteritis
single-use gloves
34. The transfer of an allergen from a food containing an allergen to a food that does not contain the allergen
Ciguatera fish poisoning
time-temperature abused
Salmonellosis
cross-contact
35. Keeps hair away from food and keep the foodhandler from touching it
color-coded equipment
toxins
hair restraint
pH
36. 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
cross-contamination
reasonable care defense
pufferfish
bimetallic stemmed thermometer
37. After 4 hrs. pathogens may grow into a level high enough to cause illness
modified atmosphere packaging (MAP)
Crustaceans
time danger zone (not defined in text)
Salmonellosis
38. Type of fungi that causes food spoilage
hand antiseptics
yeasts
GAP
biological hazards
39. Common source: virus -food linked: ready-to-eat food - shellfish from contaminated water -common symptoms: fever - general weakness - nausea - abdominal pain - jaundice (appears later) -when symptoms show: may not show for weeks but can be highly inf
Hepatits A
Anisakiasis
components of good personal hygiene
food defense
40. 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
biological contaminants
viruses
time-temperature indicators (TTI)
physical contaminants
41. Common source: bacteria -food linked: poultry and eggs - dairy - produce -common symptoms: diarrhea - abdominal cramps - vomiting - fever -most important preventative measure: avoiding cross-contamination
proof of food related lawsuits
Salmonellosis
acceptable meat criteria
FAT TOM
42. 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
calibration
reasonable care defense
FIFO
customer-supplier criteria
43. 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
warranty of sale
time-temperature abused
components of good personal hygiene
copper
44. Disease carried or transmitted to people by food
foodborne illness
bimetallic stemmed thermometer
yeasts
fungi
45. 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
carriers
contamination
three ways food is time-temperature abused
acceptable fresh fish criteria
46. The body's defense system against illness
chemical hazards
immune systems
warranty of sale
food allergy
47. Lead - copper - zinc
pufferfish
time-temperature indicators (TTI)
pathogens
toxic metals
48. Form that some bacteria can take to protect themsleves when nutrients are not available
water activity (aw)
cross-contact
spores
components of good personal hygiene
49. Processed by removing the air around the product sealed in a package; bacon is an example
finger cot
aseptically packaged
bimetallic stemmed thermometer
vacuum-packed
50. Liquids or gels that are used to lower the number of pathogens on skin
FAT TOM
hand antiseptics
costs of foodborne illness
Norovirus gastroenteritis