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. 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






2. 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






3. 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






4. Odor: no odor Shells: clean and unbroken






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






6. 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






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






8. Quick and easy. No contact to food. No probes. Does not measure air temperature or internal temperature of food.






9. 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






10. Must show that the establishment did everything that could be reasonably expected to keep its food safe






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






12. 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.






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






14. Form that some bacteria can take to protect themsleves when nutrients are not available






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






16. The rules for how the food must be handled






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






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






19. 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






20. 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






21. 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






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






23. After 4 hrs. pathogens may grow into a level high enough to cause illness






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






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






26. 1. assign specific equipment to each type of food product 2. clean and sanitize all work surfaces - equipment - and utensils after each task






27. It is found in pewter - which can be used to make pitchers and other tableware






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






29. Disease carried or transmitted to people by food






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






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






32. Common source: bacteria -food linked: meat - poultry - stews and gravies -common symptoms: diarrhea - severe abdominal pain -most important preventative measure: controlling time and temperature






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






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






35. 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






36. One that has been inspected and meets all applicable local - state - and federal laws






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






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






39. 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






40. 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






41. Presence of harmful substances in food






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






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






44. Type of fungi that causes food spoilage






45. Illness-causing microorganisms






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






47. 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






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






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






50. 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