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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. 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
Norovirus gastroenteritis
toxins
three ways food is time-temperature abused
2. 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
acceptable crustacean criteria
carriers
Staphylococcal gastroenteritis
3. After 4 hrs. pathogens may grow into a level high enough to cause illness
five ways food is cross-contaminated
time danger zone (not defined in text)
Neurotoxic shellfish poisoning (NSP)
inspecting a delivery
4. 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
Amnesic shellfish poisoning (ASP)
bimetallic stemmed thermometer
Staphylococcal gastroenteritis
contamination
5. 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
acceptable meat criteria
CDC
pathogens
Bacillus cereus gastroenteritis
6. 1. infants and preschool-age children 2. pregnant women 3. elderly people 4. others with compromised immune systems
high risk populations
FIFO
acceptable meat criteria
GAP
7. 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
pH
contamination
components of good personal hygiene
parasites
8. 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
general storage guidelines
Norovirus gastroenteritis
cross-contamination
Hepatits A
9. Cannot be served unless chef is licensed for it due to the systemic toxins it produces
GMP inspection report
pufferfish
costs of foodborne illness
Norovirus gastroenteritis
10. Disease carried or transmitted to people by food
foodborne illness
acceptable shell eggs criteria
components of good personal hygiene
biological hazards
11. Sealed under sterile conditions to keep it from being contaminated
immune systems
Norovirus gastroenteritis
aseptically packaged
infrared (laser) thermometers
12. AIDS - hepatitis B and C - and tuberculosis
cross-contamination
three ways food is time-temperature abused
Crytosporidiosis
diseases not spread through food
13. 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
Staphylococcal gastroenteritis
viruses
toxic-metal poisoning
bimetallic stemmed thermometer
14. 1. viruses 2. bacteria 3. parasites 4. fungi
warranty of sale
acceptable shellfish criteria
physical hazards
4 types of pathogens that contaminate food and cause illness
15. Shrimp - crab - lobster
calibration
inspecting a delivery
contamination
Crustaceans
16. Color: no discoloration Texture: firm flesh that springs back when touched Odor: no odor Packaging: product should be surrounded by crushed - self-draining ice
three ways food is time-temperature abused
TCS foods
GAP
acceptable poultry criteria
17. Odor: mild ocean or seaweed smell Shells: closed and unbroken Condition: if fresh - they are received alive
foodborne-illness outbreak
physical contaminants
acceptable shellfish criteria
reasonable care defense
18. Lag - log - stationary - and death
Salmonellosis
four progressive stages of bacteria growth
carriers
hair restraint
19. 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
Clostridium perfringens gastroenteritis
infrared (laser) thermometers
Anisakiasis
pufferfish
20. 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
inspecting a delivery
Listeriosis
time-temperature indicators (TTI)
carriers
21. People who carry pathogens and infect others without ever getting sick themselves
carriers
molds
toxins
Norovirus gastroenteritis
22. One that has been inspected and meets all applicable local - state - and federal laws
physical hazards
approved supplier
proper handwashing steps
biological contaminants
23. Must show that the establishment did everything that could be reasonably expected to keep its food safe
reasonable care defense
contamination
TCS foods
modified atmosphere packaging (MAP)
24. Odor: mild ocean or seaweed smell Condition: shipped alive - packed in seaweed - and kept moist
Ciguatera fish poisoning
Listeriosis
parasites
acceptable crustacean criteria
25. Illness caused when toxic metals are leached from utensils or equipment containing them
CDC
toxic-metal poisoning
toxins
lead
26. Tags that document where the shellfish was harvested. Must be kept for 90 days from the date written on them
acceptable fresh fish criteria
acceptable crustacean criteria
shellstock identification tags
physical barriers
27. Processed by removing the air around the product sealed in a package; bacon is an example
Anisakiasis
vacuum-packed
Botulism
Paralytic shellfish poisoning (PSP)
28. 1. food was unfit to be served 2. food caused the plaintiff harm 3. In serving food - establishment violated the warranty of sale
TCS foods
proof of food related lawsuits
Bacillus cereus gastroenteritis
immune systems
29. Can help prevent cross contamination by making it easier to assign specific equipment to specific food
parasites
warranty of sale
color-coded equipment
vacuum-packed
30. -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
Ciguatera fish poisoning
time danger zone (not defined in text)
Vibrio gastroenteritis
Scombroid poisioning
31. 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
FIFO
Ciguatera fish poisoning
common food allergens
Shigellosis
32. Physical objects - such as hair - dirt - metal staples - and broken glass - as well as bones in fillets - that have contaminated food
physical contaminants
warranty of sale
calibration
Paralytic shellfish poisoning (PSP)
33. 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
TCS foods
calibration
4 types of pathogens that contaminate food and cause illness
bacteria
34. Type of fungi that causes food spoilage
pathogens
microorganisms
yeasts
components of good personal hygiene
35. First in - first out; rotation method is commonly used to ensure that refrigerated - frozen - and dry products are properly rotated during storage
4 types of pathogens that contaminate food and cause illness
TCS foods
FIFO
flow of food
36. 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
thermocouples/termistors
Scombroid poisioning
water activity (aw)
37. Audits focus on worker health and hygiene - field sanitation and animal control - fertilizer and pesticide usage - irrigation water - harvest practices
five ways food is cross-contaminated
carriers
GAP audits
color-coded equipment
38. The transfer of an allergen from a food containing an allergen to a food that does not contain the allergen
cross-contact
infrared (laser) thermometers
bimetallic stemmed thermometer
time danger zone (not defined in text)
39. Poisons produced by pathogens - plants - or animals. Some occur in animals as a result of their diet.
viruses
biological contaminants
toxins
Botulism
40. 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
proof of food related lawsuits
Crustaceans
procedural barriers
Shigellosis
41. Temperature pathogens grow best in (41-135 degrees)
infrared (laser) thermometers
temperature danger zone
acceptable fresh fish criteria
cross-contamination
42. Lead - copper - zinc
high risk populations
immune systems
fungi
toxic metals
43. The body's defense system against illness
copper
lead
warranty of sale
immune systems
44. The rules for how the food must be handled
time-temperature indicators (TTI)
warranty of sale
toxins
common food allergens
45. Occurs when microorganisms are transferred from one surface or food to another
proper handwashing steps
spores
sous vide
cross-contamination
46. The body's negative reaction to a particular food protein.
components of good personal hygiene
water activity (aw)
food allergy
Bacillus cereus gastroenteritis
47. Center for Disease Control and Prevention
CDC
time-temperature indicators (TTI)
toxins
acceptable meat criteria
48. 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
color-coded equipment
lead
general storage guidelines
common food allergens
49. Common source: bacteria -food linked: poultry and eggs - dairy - produce -common symptoms: diarrhea - abdominal cramps - vomiting - fever -most important preventative measure: avoiding cross-contamination
Staphylococcal gastroenteritis
Salmonellosis
Hepatits A
Amnesic shellfish poisoning (ASP)
50. 1. it is not held or stored at required temperatures 2. it is not cooked or reheated to temperatures that kill microorganisms 3. it is not cooled properly
three ways food is time-temperature abused
Clostridium perfringens gastroenteritis
common food allergens
GAP audits