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. 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






2. 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.






3. 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






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






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






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 rules for how the food must be handled






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






9. 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






10. 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






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






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






13. 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






14. Food that contains moisture and protein and has a neutral or slightly acidic pH. Such food needs time and temperature control to prevent the growth of microorganisms and the production of toxins (milk - dairy - eggs - meat - poultry - fish - shellfis






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






16. -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






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. 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






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






20. Milk and dairy products - eggs and egg products - fish and shellfish - wheat - soy and soy products - peanuts - pecans - and walnuts






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:






22. 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






23. 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






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






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






26. Center for Disease Control and Prevention






27. Occurs when microorganisms are transferred from one surface or food to another






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






29. AIDS - hepatitis B and C - and tuberculosis






30. Odor: no odor Shells: clean and unbroken






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






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






33. 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






34. Poisons produced by pathogens - plants - or animals. Some occur in animals as a result of their diet.






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






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






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






38. 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






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






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






41. Good agricultural practices






42. 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






43. 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






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






45. 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






46. 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






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






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






49. 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






50. 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)