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. 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
calibration
three ways food is time-temperature abused
procedural barriers
Staphylococcal gastroenteritis
2. Odor: mild ocean or seaweed smell Shells: closed and unbroken Condition: if fresh - they are received alive
chemical hazards
Botulism
warranty of sale
acceptable shellfish criteria
3. Any time food has been allowed to remain too long at temperatures that favor growth of foodborne microorganisms
time-temperature abused
acceptable shell eggs criteria
sous vide
calibration
4. Quick and easy. No contact to food. No probes. Does not measure air temperature or internal temperature of food.
hair restraint
vacuum-packed
infrared (laser) thermometers
temperature danger zone
5. 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
Vibrio gastroenteritis
Shigellosis
four progressive stages of bacteria growth
bimetallic stemmed thermometer
6. Sealed under sterile conditions to keep it from being contaminated
Neurotoxic shellfish poisoning (NSP)
high risk populations
GAP audits
aseptically packaged
7. Microorganisms - such as viruses - bacteria - parasites - and fungi - as well as toxins found in certain plants - mushrooms - and seafood
time danger zone (not defined in text)
shellstock identification tags
carriers
biological contaminants
8. Reviews receiving and storage - processing - shipping - cleaning and sanitizing - personal hygiene - employee training - recall program - HACCP program or other food safety system
inspecting a delivery
GMP inspection report
Botulism
food allergy
9. Odor: mild ocean or seaweed smell Condition: shipped alive - packed in seaweed - and kept moist
acceptable crustacean criteria
Bacillus cereus gastroenteritis
biological hazards
Vibrio gastroenteritis
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
pufferfish
GMP inspection report
Scombroid poisioning
time-temperature indicators (TTI)
11. 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.
thermocouples/termistors
when to change gloves
flow of food
modified atmosphere packaging (MAP)
12. 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
hand antiseptics
modified atmosphere packaging (MAP)
when to change gloves
Bacillus cereus gastroenteritis
13. Type of fungus that causes food spoilage. Some molds produce toxins that can cause foodborne illness
color-coded equipment
yeasts
molds
thermocouples/termistors
14. The body's defense system against illness
flow of food
five ways food is cross-contaminated
immune systems
acceptable shell eggs criteria
15. 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
thermocouples/termistors
FAT TOM
Hepatits A
yeasts
16. Used to keep food safe by creating a barrier between hands and food
Hemorrhagic colitis
calibration
general storage guidelines
single-use gloves
17. Type of fungi that causes food spoilage
toxic metals
TCS foods
time danger zone (not defined in text)
yeasts
18. 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)
components of good personal hygiene
food defense
Ciguatera fish poisoning
pH
19. 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
Anisakiasis
GAP
personal hygiene
bacteria
20. Include cleaners - sanitizers - polishes - machine lubricants - and toxic metals
molds
hand antiseptics
Vibrio gastroenteritis
chemical hazards
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:
reasonable care defense
lead
Neurotoxic shellfish poisoning (NSP)
Amnesic shellfish poisoning (ASP)
22. 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
chemical hazards
parasites
pH
Shigellosis
23. Chemical substances - such as cleaners - sanitizers - polishes - machine lubricants - and toxic metals - that leach from cookware and equipment
time-temperature indicators (TTI)
approved supplier
chemical contaminants
Paralytic shellfish poisoning (PSP)
24. 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)
bacteria
water activity (aw)
foodborne illness
finger cot
25. 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
costs of foodborne illness
toxins
bacteria
26. 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
foodborne illness
common food allergens
ultra-high temperature (UHT) pasteurization
thermocouples/termistors
27. Shrimp - crab - lobster
Ciguatera fish poisoning
pufferfish
general storage guidelines
Crustaceans
28. Single-use finger cover worn over bandages on hands and fingers that protect the bandage and keep it from falling off into food
carriers
4 types of pathogens that contaminate food and cause illness
Hepatits A
finger cot
29. -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
immune systems
acceptable shell eggs criteria
Botulism
FAT TOM
30. Program developed and implemented by an operation to prevent deliberate contamination of its food
Norovirus gastroenteritis
foodborne illness
food defense
contamination
31. This metal is found in galvanized items - which are coated with it. Some buckets - tubs - and other items may be galvanized.
zinc
color-coded equipment
Clostridium perfringens gastroenteritis
Anisakiasis
32. The transfer of an allergen from a food containing an allergen to a food that does not contain the allergen
time-temperature abused
cross-contact
food defense
contamination
33. 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
acceptable shellfish criteria
costs of foodborne illness
cross-contamination
viruses
34. Cannot be served unless chef is licensed for it due to the systemic toxins it produces
spores
Bacillus cereus gastroenteritis
pufferfish
approved supplier
35. Common source: bacteria -food linked: oysters from contaminated water -common symptoms: diarrhea - abdominal cramps and nausea - vomiting - and low-grade fever and chills -most important preventative measure: purchasing from approved reputable suppli
Vibrio gastroenteritis
Paralytic shellfish poisoning (PSP)
food allergy
toxins
36. An incident in which two or more people get the same illness after eating the same food
when to change gloves
foodborne-illness outbreak
costs of foodborne illness
chemical hazards
37. 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
proof of food related lawsuits
physical contaminants
TCS foods
Listeriosis
38. 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
Paralytic shellfish poisoning (PSP)
common food allergens
lead
procedural barriers
39. 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
acceptable shell eggs criteria
viruses
bacteria
acceptable fresh fish criteria
40. Illness-causing microorganisms
copper
microorganisms
pathogens
food allergy
41. Keeps hair away from food and keep the foodhandler from touching it
biological hazards
hair restraint
Giardiasis
acceptable shellfish criteria
42. After 4 hrs. pathogens may grow into a level high enough to cause illness
lead
time danger zone (not defined in text)
four progressive stages of bacteria growth
inspecting a delivery
43. 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
physical contaminants
proper handwashing steps
yeasts
time-temperature abused
44. (six conditions pathogens need to grow) Food - Acidtity - Temperature - Time - Oxygen - and Moisture
high risk populations
toxic metals
finger cot
FAT TOM
45. 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
cross-contamination
Hemorrhagic colitis
physical barriers
customer-supplier criteria
46. 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
immune systems
five most common risk factors
four progressive stages of bacteria growth
procedural barriers
47. Audits focus on worker health and hygiene - field sanitation and animal control - fertilizer and pesticide usage - irrigation water - harvest practices
thermocouples/termistors
ultra-high temperature (UHT) pasteurization
five most common risk factors
GAP audits
48. Poisons produced by pathogens - plants - or animals. Some occur in animals as a result of their diet.
toxins
aseptically packaged
hand antiseptics
modified atmosphere packaging (MAP)
49. Form that some bacteria can take to protect themsleves when nutrients are not available
copper
spores
hair restraint
cross-contamination
50. Color: no discoloration Texture: firm flesh that springs back when touched Odor: no odor Packaging: product should be surrounded by crushed - self-draining ice
physical contaminants
Amnesic shellfish poisoning (ASP)
acceptable poultry criteria
inspecting a delivery