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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. -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






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






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






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






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






6. Ranging in size from microscopic - single-celled organisms to very large - multicellular organisms. Fungi most often cause food to spoil. Molds - yeast - and mushrooms are examples






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






8. Liquids or gels that are used to lower the number of pathogens on skin






9. Type of fungus that causes food spoilage. Some molds produce toxins that can cause foodborne illness






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






11. 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






12. Center for Disease Control and Prevention






13. Common source: bacteria -food linked: undercooked ground beef - contaminated produce -common symptoms: diarrhea (bloody) - abdominal cramps - kidney failure (severe cases) -most important preventative measure: controlling time and temperature






14. AIDS - hepatitis B and C - and tuberculosis






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






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






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






18. 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






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






20. Path food takes through an establishment - from purchasing and receiving through storing - prepping - cooking - holding - cooling - reheating - and serving






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. Include cleaners - sanitizers - polishes - machine lubricants - and toxic metals






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






24. The body's defense system against illness






25. 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






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






27. Illness-causing microorganisms






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






29. Microorganisms - such as viruses - bacteria - parasites - and fungi - as well as toxins found in certain plants - mushrooms - and seafood






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






31. Good agricultural practices






32. 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






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






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






35. 1. purchasing food from unsafe sources 2. failing to cook food adequately 3. holding food at incorrect temperatures 4. using contaminated equipment 5. poor personal hygiene






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






37. 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






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






39. 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






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






41. Physical objects - such as hair - dirt - metal staples - and broken glass - as well as bones in fillets - that have contaminated food






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






43. -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






44. Type of fungi that causes food spoilage






45. 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






46. First in - first out; rotation method is commonly used to ensure that refrigerated - frozen - and dry products are properly rotated during storage






47. Common source: bacteria -food linked: poultry and eggs - dairy - produce -common symptoms: diarrhea - abdominal cramps - vomiting - fever -most important preventative measure: avoiding cross-contamination






48. 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






49. 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)






50. 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







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