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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. 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
components of good personal hygiene
Crustaceans
general storage guidelines
three ways food is time-temperature abused
2. 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
procedural barriers
foodborne-illness outbreak
Hepatits A
personal hygiene
3. Audits focus on worker health and hygiene - field sanitation and animal control - fertilizer and pesticide usage - irrigation water - harvest practices
Crustaceans
Botulism
contamination
GAP audits
4. Single-use finger cover worn over bandages on hands and fingers that protect the bandage and keep it from falling off into food
finger cot
bacteria
physical hazards
time-temperature indicators (TTI)
5. (six conditions pathogens need to grow) Food - Acidtity - Temperature - Time - Oxygen - and Moisture
aseptically packaged
chemical contaminants
water activity (aw)
FAT TOM
6. Center for Disease Control and Prevention
fungi
CDC
foodborne-illness outbreak
procedural barriers
7. Milk and dairy products - eggs and egg products - fish and shellfish - wheat - soy and soy products - peanuts - pecans - and walnuts
food defense
common food allergens
procedural barriers
flow of food
8. Type of fungus that causes food spoilage. Some molds produce toxins that can cause foodborne illness
4 types of pathogens that contaminate food and cause illness
GAP
molds
contamination
9. An incident in which two or more people get the same illness after eating the same food
foodborne-illness outbreak
sous vide
viruses
GAP
10. Temperature pathogens grow best in (41-135 degrees)
color-coded equipment
four progressive stages of bacteria growth
temperature danger zone
finger cot
11. Sealed under sterile conditions to keep it from being contaminated
FIFO
fungi
CDC
aseptically packaged
12. Check products for proper temperatures - expired code dates - signs of thawing and refreezing - pest damage - etc.
shellstock identification tags
inspecting a delivery
customer-supplier criteria
GMP
13. 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
Bacillus cereus gastroenteritis
Giardiasis
molds
14. Illness caused when toxic metals are leached from utensils or equipment containing them
pufferfish
common food allergens
toxic-metal poisoning
temperature danger zone
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
approved supplier
bimetallic stemmed thermometer
yeasts
acceptable meat criteria
16. Microorganisms - such as viruses - bacteria - parasites - and fungi - as well as toxins found in certain plants - mushrooms - and seafood
viruses
finger cot
biological contaminants
Giardiasis
17. 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
sous vide
food defense
finger cot
TCS foods
18. Common source: bacteria -food linked: meat - poultry - stews and gravies -common symptoms: diarrhea - severe abdominal pain -most important preventative measure: controlling time and temperature
temperature danger zone
Clostridium perfringens gastroenteritis
acceptable shell eggs criteria
infrared (laser) thermometers
19. 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
acceptable fresh fish criteria
biological hazards
chemical hazards
20. It is found in pewter - which can be used to make pitchers and other tableware
infrared (laser) thermometers
modified atmosphere packaging (MAP)
diseases not spread through food
lead
21. 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
GMP
costs of foodborne illness
four progressive stages of bacteria growth
bacteria
22. 1. viruses 2. bacteria 3. parasites 4. fungi
4 types of pathogens that contaminate food and cause illness
molds
food allergy
foodborne-illness outbreak
23. 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
five most common risk factors
Crytosporidiosis
four progressive stages of bacteria growth
fungi
24. 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
yeasts
bimetallic stemmed thermometer
Shigellosis
Bacillus cereus gastroenteritis
25. Good agricultural practices
foodborne illness
food allergy
GAP
Neurotoxic shellfish poisoning (NSP)
26. 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
Crytosporidiosis
GAP audits
water activity (aw)
physical hazards
27. Cannot be served unless chef is licensed for it due to the systemic toxins it produces
pufferfish
finger cot
toxic metals
microorganisms
28. -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
Anisakiasis
Scombroid poisioning
time-temperature abused
bacteria
29. Any time food has been allowed to remain too long at temperatures that favor growth of foodborne microorganisms
Amnesic shellfish poisoning (ASP)
high risk populations
time-temperature abused
cross-contact
30. 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
CDC
GAP audits
Staphylococcal gastroenteritis
sous vide
31. It is sometimes found in cookware - such as pots and pans
inspecting a delivery
copper
chemical contaminants
cross-contact
32. Poisons produced by pathogens - plants - or animals. Some occur in animals as a result of their diet.
Ciguatera fish poisoning
toxins
finger cot
microorganisms
33. First in - first out; rotation method is commonly used to ensure that refrigerated - frozen - and dry products are properly rotated during storage
Shigellosis
water activity (aw)
physical contaminants
FIFO
34. Odor: mild ocean or seaweed smell Condition: shipped alive - packed in seaweed - and kept moist
foodborne-illness outbreak
acceptable crustacean criteria
hand antiseptics
inspecting a delivery
35. 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
chemical hazards
cross-contamination
acceptable fresh fish criteria
toxins
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
FAT TOM
modified atmosphere packaging (MAP)
foodborne-illness outbreak
proper handwashing steps
37. Processed by removing the air around the product sealed in a package; bacon is an example
GAP
vacuum-packed
parasites
pathogens
38. Illness-causing microorganisms
lead
single-use gloves
pathogens
GMP
39. 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
CDC
five most common risk factors
food defense
proper handwashing steps
40. Must show that the establishment did everything that could be reasonably expected to keep its food safe
acceptable shell eggs criteria
reasonable care defense
food defense
Hemorrhagic colitis
41. Form that some bacteria can take to protect themsleves when nutrients are not available
spores
Norovirus gastroenteritis
immune systems
parasites
42. Can help prevent cross contamination by making it easier to assign specific equipment to specific food
pathogens
color-coded equipment
toxic metals
physical barriers
43. 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
FIFO
bimetallic stemmed thermometer
five ways food is cross-contaminated
FAT TOM
44. 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.
GMP inspection report
Vibrio gastroenteritis
GMP
temperature danger zone
45. Path food takes through an establishment - from purchasing and receiving through storing - prepping - cooking - holding - cooling - reheating - and serving
high risk populations
proof of food related lawsuits
molds
flow of food
46. The transfer of an allergen from a food containing an allergen to a food that does not contain the allergen
cross-contact
spores
inspecting a delivery
carriers
47. 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
FAT TOM
bimetallic stemmed thermometer
Neurotoxic shellfish poisoning (NSP)
48. 1. infants and preschool-age children 2. pregnant women 3. elderly people 4. others with compromised immune systems
hair restraint
high risk populations
five ways food is cross-contaminated
warranty of sale
49. 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
Ciguatera fish poisoning
Giardiasis
FIFO
foodborne-illness outbreak
50. 1. food was unfit to be served 2. food caused the plaintiff harm 3. In serving food - establishment violated the warranty of sale
temperature danger zone
GMP inspection report
proof of food related lawsuits
Anisakiasis