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Servesafe Education
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Subject
:
hospitality
Instructions:
Answer 50 questions in 15 minutes.
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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. An incident in which two or more people get the same illness after eating the same food
vacuum-packed
food allergy
water activity (aw)
foodborne-illness outbreak
2. 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)
pH
contamination
time danger zone (not defined in text)
finger cot
3. Can help prevent cross contamination by making it easier to assign specific equipment to specific food
color-coded equipment
common food allergens
Neurotoxic shellfish poisoning (NSP)
CDC
4. 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
reasonable care defense
finger cot
food allergy
5. Tags that document where the shellfish was harvested. Must be kept for 90 days from the date written on them
procedural barriers
four progressive stages of bacteria growth
Norovirus gastroenteritis
shellstock identification tags
6. After 4 hrs. pathogens may grow into a level high enough to cause illness
acceptable poultry criteria
reasonable care defense
Shigellosis
time danger zone (not defined in text)
7. Must show that the establishment did everything that could be reasonably expected to keep its food safe
reasonable care defense
acceptable meat criteria
vacuum-packed
Paralytic shellfish poisoning (PSP)
8. 1. loss of customers and sales 2. loss of reputation 3. negative media exposure 4. lowered employee morale 5. lawsuits and legal fees 6. employee absenteeism 7. increased insurance premiums 8. staff retraining
FAT TOM
Ciguatera fish poisoning
physical contaminants
costs of foodborne illness
9. 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:
Ciguatera fish poisoning
immune systems
Neurotoxic shellfish poisoning (NSP)
single-use gloves
10. 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
acceptable shellfish criteria
Anisakiasis
thermocouples/termistors
proper handwashing steps
11. Disease carried or transmitted to people by food
immune systems
foodborne illness
cross-contamination
toxic metals
12. 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
Salmonellosis
Listeriosis
Paralytic shellfish poisoning (PSP)
FAT TOM
13. 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
copper
GAP
modified atmosphere packaging (MAP)
acceptable shell eggs criteria
14. Path food takes through an establishment - from purchasing and receiving through storing - prepping - cooking - holding - cooling - reheating - and serving
Hemorrhagic colitis
toxic metals
flow of food
customer-supplier criteria
15. Chemical substances - such as cleaners - sanitizers - polishes - machine lubricants - and toxic metals - that leach from cookware and equipment
high risk populations
Paralytic shellfish poisoning (PSP)
chemical contaminants
FAT TOM
16. 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
4 types of pathogens that contaminate food and cause illness
Amnesic shellfish poisoning (ASP)
food allergy
acceptable crustacean criteria
17. 1. infants and preschool-age children 2. pregnant women 3. elderly people 4. others with compromised immune systems
high risk populations
food allergy
hand antiseptics
pH
18. Used to keep food safe by creating a barrier between hands and food
Listeriosis
single-use gloves
GMP
GAP audits
19. 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
Listeriosis
zinc
yeasts
Shigellosis
20. 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
foodborne-illness outbreak
time danger zone (not defined in text)
fungi
spores
21. 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
acceptable meat criteria
approved supplier
Anisakiasis
modified atmosphere packaging (MAP)
22. 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
Hemorrhagic colitis
Giardiasis
contamination
Neurotoxic shellfish poisoning (NSP)
23. Occurs when microorganisms are transferred from one surface or food to another
calibration
cross-contamination
general storage guidelines
physical hazards
24. Milk and dairy products - eggs and egg products - fish and shellfish - wheat - soy and soy products - peanuts - pecans - and walnuts
physical contaminants
common food allergens
GMP
Norovirus gastroenteritis
25. 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
acceptable meat criteria
acceptable shell eggs criteria
calibration
Ciguatera fish poisoning
26. 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
Bacillus cereus gastroenteritis
thermocouples/termistors
Staphylococcal gastroenteritis
Ciguatera fish poisoning
27. 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
proper handwashing steps
Neurotoxic shellfish poisoning (NSP)
bimetallic stemmed thermometer
finger cot
28. Illness-causing microorganisms
pathogens
flow of food
acceptable crustacean criteria
Salmonellosis
29. Temperature pathogens grow best in (41-135 degrees)
biological hazards
personal hygiene
temperature danger zone
lead
30. 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
zinc
bimetallic stemmed thermometer
yeasts
Ciguatera fish poisoning
31. AIDS - hepatitis B and C - and tuberculosis
physical hazards
acceptable shellfish criteria
diseases not spread through food
thermocouples/termistors
32. One that has been inspected and meets all applicable local - state - and federal laws
toxins
approved supplier
Hemorrhagic colitis
Anisakiasis
33. 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
contamination
time-temperature indicators (TTI)
sous vide
34. -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
biological contaminants
Botulism
acceptable fresh fish criteria
aseptically packaged
35. Form that some bacteria can take to protect themsleves when nutrients are not available
spores
4 types of pathogens that contaminate food and cause illness
ultra-high temperature (UHT) pasteurization
biological hazards
36. (six conditions pathogens need to grow) Food - Acidtity - Temperature - Time - Oxygen - and Moisture
FAT TOM
immune systems
Amnesic shellfish poisoning (ASP)
proper handwashing steps
37. Common source: bacteria -food linked: poultry and eggs - dairy - produce -common symptoms: diarrhea - abdominal cramps - vomiting - fever -most important preventative measure: avoiding cross-contamination
acceptable meat criteria
pH
Salmonellosis
Shigellosis
38. First in - first out; rotation method is commonly used to ensure that refrigerated - frozen - and dry products are properly rotated during storage
aseptically packaged
FIFO
Vibrio gastroenteritis
pH
39. -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
diseases not spread through food
Scombroid poisioning
infrared (laser) thermometers
three ways food is time-temperature abused
40. Microorganisms - such as viruses - bacteria - parasites - and fungi - as well as toxins found in certain plants - mushrooms - and seafood
carriers
biological contaminants
chemical contaminants
bacteria
41. Audits focus on worker health and hygiene - field sanitation and animal control - fertilizer and pesticide usage - irrigation water - harvest practices
GAP audits
Staphylococcal gastroenteritis
GMP
water activity (aw)
42. Odor: mild ocean or seaweed smell Condition: shipped alive - packed in seaweed - and kept moist
FIFO
shellstock identification tags
acceptable crustacean criteria
spores
43. Odor: mild ocean or seaweed smell Shells: closed and unbroken Condition: if fresh - they are received alive
acceptable shellfish criteria
ultra-high temperature (UHT) pasteurization
toxins
Clostridium perfringens gastroenteritis
44. 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.
three ways food is time-temperature abused
proof of food related lawsuits
Anisakiasis
thermocouples/termistors
45. 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
biological hazards
five ways food is cross-contaminated
TCS foods
46. Sealed under sterile conditions to keep it from being contaminated
three ways food is time-temperature abused
Amnesic shellfish poisoning (ASP)
toxins
aseptically packaged
47. Foreign objects that accidentally get into food (hair - dirt - bandages - metal staples - and broken glass). Also - naturally occurring objects - such as (bones - fillets)
physical hazards
inspecting a delivery
toxic metals
when to change gloves
48. The body's defense system against illness
parasites
four progressive stages of bacteria growth
immune systems
thermocouples/termistors
49. 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
flow of food
five ways food is cross-contaminated
pathogens
Listeriosis
50. Common source: bacteria -food linked: meat - poultry - stews and gravies -common symptoms: diarrhea - severe abdominal pain -most important preventative measure: controlling time and temperature
general storage guidelines
Clostridium perfringens gastroenteritis
procedural barriers
proper handwashing steps
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