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. People who carry pathogens and infect others without ever getting sick themselves
GAP audits
Salmonellosis
carriers
foodborne illness
2. 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
customer-supplier criteria
sous vide
acceptable shell eggs criteria
hand antiseptics
3. 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
ultra-high temperature (UHT) pasteurization
fungi
five ways food is cross-contaminated
acceptable shell eggs criteria
4. 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
flow of food
bacteria
copper
acceptable shell eggs criteria
5. It is found in pewter - which can be used to make pitchers and other tableware
lead
four progressive stages of bacteria growth
spores
acceptable shellfish criteria
6. 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
FAT TOM
acceptable shell eggs criteria
Giardiasis
water activity (aw)
7. 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
immune systems
time danger zone (not defined in text)
pufferfish
8. Temperature pathogens grow best in (41-135 degrees)
CDC
temperature danger zone
toxins
Clostridium perfringens gastroenteritis
9. Include cleaners - sanitizers - polishes - machine lubricants - and toxic metals
chemical hazards
five most common risk factors
Anisakiasis
vacuum-packed
10. Foreign objects that accidentally get into food (hair - dirt - bandages - metal staples - and broken glass). Also - naturally occurring objects - such as (bones - fillets)
parasites
proof of food related lawsuits
physical hazards
five most common risk factors
11. Center for Disease Control and Prevention
five most common risk factors
sous vide
CDC
acceptable shellfish criteria
12. Path food takes through an establishment - from purchasing and receiving through storing - prepping - cooking - holding - cooling - reheating - and serving
acceptable shell eggs criteria
GAP
procedural barriers
flow of food
13. Small - living organisms that can be seen only through a microscope (not all cause illness - but some do)
acceptable fresh fish criteria
common food allergens
Crustaceans
microorganisms
14. 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
ultra-high temperature (UHT) pasteurization
diseases not spread through food
food allergy
acceptable shellfish criteria
15. 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
parasites
temperature danger zone
chemical hazards
proper handwashing steps
16. 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
procedural barriers
Hemorrhagic colitis
general storage guidelines
pufferfish
17. 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
4 types of pathogens that contaminate food and cause illness
acceptable crustacean criteria
Listeriosis
food allergy
18. 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
five most common risk factors
time danger zone (not defined in text)
biological contaminants
aseptically packaged
19. Tags that document where the shellfish was harvested. Must be kept for 90 days from the date written on them
time-temperature indicators (TTI)
parasites
shellstock identification tags
chemical contaminants
20. Good manufacturing practices- FDA's minimum sanitation and processing requirements for producing safe food. They describe the methods - equipment - facilities - and controls used to process food.
GMP
procedural barriers
color-coded equipment
toxic-metal poisoning
21. 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
Amnesic shellfish poisoning (ASP)
microorganisms
fungi
physical contaminants
22. -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
Paralytic shellfish poisoning (PSP)
vacuum-packed
Scombroid poisioning
Clostridium perfringens gastroenteritis
23. 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
toxic-metal poisoning
calibration
24. Physical objects - such as hair - dirt - metal staples - and broken glass - as well as bones in fillets - that have contaminated food
finger cot
cross-contamination
physical contaminants
thermocouples/termistors
25. 1. assign specific equipment to each type of food product 2. clean and sanitize all work surfaces - equipment - and utensils after each task
Salmonellosis
physical barriers
hair restraint
fungi
26. Shrimp - crab - lobster
Crustaceans
Hepatits A
four progressive stages of bacteria growth
cross-contamination
27. One that has been inspected and meets all applicable local - state - and federal laws
4 types of pathogens that contaminate food and cause illness
costs of foodborne illness
approved supplier
foodborne-illness outbreak
28. 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
foodborne illness
customer-supplier criteria
vacuum-packed
pufferfish
29. An incident in which two or more people get the same illness after eating the same food
acceptable crustacean criteria
hair restraint
foodborne-illness outbreak
fungi
30. 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
Scombroid poisioning
Hemorrhagic colitis
biological hazards
Ciguatera fish poisoning
31. First in - first out; rotation method is commonly used to ensure that refrigerated - frozen - and dry products are properly rotated during storage
approved supplier
FIFO
CDC
shellstock identification tags
32. Processed by removing the air around the product sealed in a package; bacon is an example
copper
personal hygiene
proof of food related lawsuits
vacuum-packed
33. 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
cross-contact
Shigellosis
4 types of pathogens that contaminate food and cause illness
physical contaminants
34. 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
contamination
Clostridium perfringens gastroenteritis
bimetallic stemmed thermometer
physical barriers
35. 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
cross-contact
when to change gloves
Ciguatera fish poisoning
zinc
36. Microorganisms - such as viruses - bacteria - parasites - and fungi - as well as toxins found in certain plants - mushrooms - and seafood
fungi
sous vide
biological contaminants
Crustaceans
37. 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.
GAP
Giardiasis
thermocouples/termistors
hair restraint
38. Good agricultural practices
GMP inspection report
GAP
single-use gloves
biological contaminants
39. 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
Ciguatera fish poisoning
calibration
acceptable shell eggs criteria
three ways food is time-temperature abused
40. Color: no discoloration Texture: firm flesh that springs back when touched Odor: no odor Packaging: product should be surrounded by crushed - self-draining ice
contamination
FAT TOM
calibration
acceptable poultry criteria
41. 1. viruses 2. bacteria 3. parasites 4. fungi
Norovirus gastroenteritis
proof of food related lawsuits
spores
4 types of pathogens that contaminate food and cause illness
42. Must show that the establishment did everything that could be reasonably expected to keep its food safe
pufferfish
GMP inspection report
Norovirus gastroenteritis
reasonable care defense
43. Presence of harmful substances in food
common food allergens
Scombroid poisioning
contamination
Norovirus gastroenteritis
44. 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
toxic metals
Neurotoxic shellfish poisoning (NSP)
biological hazards
procedural barriers
45. 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
customer-supplier criteria
bacteria
components of good personal hygiene
Hepatits A
46. Illness caused when toxic metals are leached from utensils or equipment containing them
toxic-metal poisoning
cross-contact
customer-supplier criteria
viruses
47. The rules for how the food must be handled
warranty of sale
bimetallic stemmed thermometer
TCS foods
toxic metals
48. Include illness-causing microorganisms (plant - mushroom - and seafood toxins)
cross-contamination
biological hazards
flow of food
Anisakiasis
49. Milk and dairy products - eggs and egg products - fish and shellfish - wheat - soy and soy products - peanuts - pecans - and walnuts
warranty of sale
GMP
physical hazards
common food allergens
50. 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
FIFO
when to change gloves
Norovirus gastroenteritis
time-temperature abused
Sorry!:) No result found.
Can you answer 50 questions in 15 minutes?
Let me suggest you:
Browse all subjects
Browse all tests
Most popular tests
Major Subjects
Tests & Exams
AP
CLEP
DSST
GRE
SAT
GMAT
Certifications
CISSP go to https://www.isc2.org/
PMP
ITIL
RHCE
MCTS
More...
IT Skills
Android Programming
Data Modeling
Objective C Programming
Basic Python Programming
Adobe Illustrator
More...
Business Skills
Advertising Techniques
Business Accounting Basics
Business Strategy
Human Resource Management
Marketing Basics
More...
Soft Skills
Body Language
People Skills
Public Speaking
Persuasion
Job Hunting And Resumes
More...
Vocabulary
GRE Vocab
SAT Vocab
TOEFL Essential Vocab
Basic English Words For All
Global Words You Should Know
Business English
More...
Languages
AP German Vocab
AP Latin Vocab
SAT Subject Test: French
Italian Survival
Norwegian Survival
More...
Engineering
Audio Engineering
Computer Science Engineering
Aerospace Engineering
Chemical Engineering
Structural Engineering
More...
Health Sciences
Basic Nursing Skills
Health Science Language Fundamentals
Veterinary Technology Medical Language
Cardiology
Clinical Surgery
More...
English
Grammar Fundamentals
Literary And Rhetorical Vocab
Elements Of Style Vocab
Introduction To English Major
Complete Advanced Sentences
Literature
Homonyms
More...
Math
Algebra Formulas
Basic Arithmetic: Measurements
Metric Conversions
Geometric Properties
Important Math Facts
Number Sense Vocab
Business Math
More...
Other Major Subjects
Science
Economics
History
Law
Performing-arts
Cooking
Logic & Reasoning
Trivia
Browse all subjects
Browse all tests
Most popular tests