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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. 1. infants and preschool-age children 2. pregnant women 3. elderly people 4. others with compromised immune systems
Paralytic shellfish poisoning (PSP)
high risk populations
Bacillus cereus gastroenteritis
finger cot
2. Liquids or gels that are used to lower the number of pathogens on skin
hand antiseptics
Scombroid poisioning
acceptable meat criteria
modified atmosphere packaging (MAP)
3. Center for Disease Control and Prevention
immune systems
Crustaceans
CDC
time danger zone (not defined in text)
4. Microorganisms - such as viruses - bacteria - parasites - and fungi - as well as toxins found in certain plants - mushrooms - and seafood
pathogens
temperature danger zone
customer-supplier criteria
biological contaminants
5. 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
costs of foodborne illness
toxic metals
calibration
6. 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
color-coded equipment
Shigellosis
diseases not spread through food
viruses
7. 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
common food allergens
fungi
thermocouples/termistors
acceptable meat criteria
8. The transfer of an allergen from a food containing an allergen to a food that does not contain the allergen
four progressive stages of bacteria growth
five ways food is cross-contaminated
Listeriosis
cross-contact
9. 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
Listeriosis
Crustaceans
Crytosporidiosis
toxic metals
10. 1. following hygienic hand practices 2. maintaining personal cleanliness 3. wearing clean and appropriate uniforms and following dress codes 4. avoiding certain habits and actions 5. maintaining good health 6. reporting illnesses
time danger zone (not defined in text)
components of good personal hygiene
4 types of pathogens that contaminate food and cause illness
cross-contact
11. Occurs when microorganisms are transferred from one surface or food to another
foodborne-illness outbreak
cross-contamination
Crustaceans
Scombroid poisioning
12. Can help prevent cross contamination by making it easier to assign specific equipment to specific food
toxins
sous vide
five most common risk factors
color-coded equipment
13. 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
Neurotoxic shellfish poisoning (NSP)
zinc
customer-supplier criteria
Hemorrhagic colitis
14. Type of fungi that causes food spoilage
Neurotoxic shellfish poisoning (NSP)
Norovirus gastroenteritis
yeasts
Listeriosis
15. 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
Botulism
GMP
reasonable care defense
16. Small - living organisms that can be seen only through a microscope (not all cause illness - but some do)
four progressive stages of bacteria growth
single-use gloves
microorganisms
reasonable care defense
17. Poisons produced by pathogens - plants - or animals. Some occur in animals as a result of their diet.
Scombroid poisioning
biological contaminants
personal hygiene
toxins
18. Form that some bacteria can take to protect themsleves when nutrients are not available
Hepatits A
time-temperature indicators (TTI)
sous vide
spores
19. First in - first out; rotation method is commonly used to ensure that refrigerated - frozen - and dry products are properly rotated during storage
yeasts
customer-supplier criteria
Clostridium perfringens gastroenteritis
FIFO
20. Disease carried or transmitted to people by food
time-temperature indicators (TTI)
Norovirus gastroenteritis
foodborne illness
GMP inspection report
21. Temperature pathogens grow best in (41-135 degrees)
high risk populations
temperature danger zone
GAP
zinc
22. Presence of harmful substances in food
acceptable shell eggs criteria
TCS foods
contamination
proof of food related lawsuits
23. 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
single-use gloves
food defense
general storage guidelines
Anisakiasis
24. Physical objects - such as hair - dirt - metal staples - and broken glass - as well as bones in fillets - that have contaminated food
Salmonellosis
physical contaminants
shellstock identification tags
biological contaminants
25. Type of fungus that causes food spoilage. Some molds produce toxins that can cause foodborne illness
toxic metals
time-temperature indicators (TTI)
hand antiseptics
molds
26. One that has been inspected and meets all applicable local - state - and federal laws
FIFO
spores
approved supplier
physical contaminants
27. Illness caused when toxic metals are leached from utensils or equipment containing them
Hemorrhagic colitis
acceptable poultry criteria
toxic-metal poisoning
GMP inspection report
28. -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
Scombroid poisioning
Amnesic shellfish poisoning (ASP)
copper
Botulism
29. Any time food has been allowed to remain too long at temperatures that favor growth of foodborne microorganisms
toxins
time-temperature abused
acceptable poultry criteria
Norovirus gastroenteritis
30. It is found in pewter - which can be used to make pitchers and other tableware
chemical hazards
lead
acceptable shellfish criteria
common food allergens
31. Reviews receiving and storage - processing - shipping - cleaning and sanitizing - personal hygiene - employee training - recall program - HACCP program or other food safety system
GMP inspection report
pH
Hepatits A
FAT TOM
32. 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
spores
physical barriers
sous vide
33. 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
acceptable meat criteria
Listeriosis
chemical contaminants
common food allergens
34. 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
viruses
microorganisms
proof of food related lawsuits
35. 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
time danger zone (not defined in text)
time-temperature indicators (TTI)
acceptable poultry criteria
acceptable shellfish criteria
36. 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
modified atmosphere packaging (MAP)
Ciguatera fish poisoning
GAP
common food allergens
37. After 4 hrs. pathogens may grow into a level high enough to cause illness
time danger zone (not defined in text)
Botulism
contamination
Ciguatera fish poisoning
38. 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)
water activity (aw)
lead
cross-contamination
when to change gloves
39. Odor: mild ocean or seaweed smell Shells: closed and unbroken Condition: if fresh - they are received alive
acceptable shell eggs criteria
foodborne illness
acceptable shellfish criteria
physical hazards
40. Program developed and implemented by an operation to prevent deliberate contamination of its food
food defense
reasonable care defense
thermocouples/termistors
foodborne illness
41. The body's negative reaction to a particular food protein.
five most common risk factors
five ways food is cross-contaminated
food allergy
FIFO
42. Shrimp - crab - lobster
foodborne illness
Vibrio gastroenteritis
Crustaceans
Clostridium perfringens gastroenteritis
43. The rules for how the food must be handled
warranty of sale
pH
yeasts
foodborne illness
44. The body's defense system against illness
immune systems
FIFO
acceptable shell eggs criteria
shellstock identification tags
45. Odor: no odor Shells: clean and unbroken
acceptable shell eggs criteria
pathogens
flow of food
vacuum-packed
46. 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
physical hazards
GMP
acceptable poultry criteria
47. 1. food was unfit to be served 2. food caused the plaintiff harm 3. In serving food - establishment violated the warranty of sale
food defense
personal hygiene
copper
proof of food related lawsuits
48. Common source: bacteria -food linked: meat - poultry - stews and gravies -common symptoms: diarrhea - severe abdominal pain -most important preventative measure: controlling time and temperature
viruses
chemical contaminants
Clostridium perfringens gastroenteritis
flow of food
49. 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
physical hazards
Salmonellosis
acceptable shell eggs criteria
five most common risk factors
50. 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
fungi
acceptable fresh fish criteria
GAP audits
aseptically packaged