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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. Path food takes through an establishment - from purchasing and receiving through storing - prepping - cooking - holding - cooling - reheating - and serving
flow of food
three ways food is time-temperature abused
Norovirus gastroenteritis
infrared (laser) thermometers
2. 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
Anisakiasis
Paralytic shellfish poisoning (PSP)
biological contaminants
five most common risk factors
3. Common source: bacteria -food linked: meat - poultry - stews and gravies -common symptoms: diarrhea - severe abdominal pain -most important preventative measure: controlling time and temperature
Clostridium perfringens gastroenteritis
physical barriers
costs of foodborne illness
vacuum-packed
4. Type of fungus that causes food spoilage. Some molds produce toxins that can cause foodborne illness
toxins
molds
lead
procedural barriers
5. 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
zinc
Clostridium perfringens gastroenteritis
color-coded equipment
general storage guidelines
6. 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)
acceptable meat criteria
bimetallic stemmed thermometer
7. 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
TCS foods
modified atmosphere packaging (MAP)
acceptable meat criteria
chemical hazards
8. One that has been inspected and meets all applicable local - state - and federal laws
Hemorrhagic colitis
parasites
Staphylococcal gastroenteritis
approved supplier
9. 1. infants and preschool-age children 2. pregnant women 3. elderly people 4. others with compromised immune systems
high risk populations
bacteria
FAT TOM
Crytosporidiosis
10. Must show that the establishment did everything that could be reasonably expected to keep its food safe
biological contaminants
reasonable care defense
microorganisms
chemical hazards
11. 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
acceptable meat criteria
physical hazards
when to change gloves
12. Illness caused when toxic metals are leached from utensils or equipment containing them
thermocouples/termistors
GMP
toxic-metal poisoning
personal hygiene
13. Lag - log - stationary - and death
Giardiasis
four progressive stages of bacteria growth
calibration
Bacillus cereus gastroenteritis
14. Disease carried or transmitted to people by food
water activity (aw)
foodborne illness
hair restraint
GMP inspection report
15. Common source: bacteria -food linked: poultry and eggs - dairy - produce -common symptoms: diarrhea - abdominal cramps - vomiting - fever -most important preventative measure: avoiding cross-contamination
Salmonellosis
Bacillus cereus gastroenteritis
food allergy
Giardiasis
16. The body's defense system against illness
immune systems
toxic metals
parasites
vacuum-packed
17. Used to keep food safe by creating a barrier between hands and food
costs of foodborne illness
parasites
Listeriosis
single-use gloves
18. 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
Hepatits A
thermocouples/termistors
acceptable shellfish criteria
Crytosporidiosis
19. Include cleaners - sanitizers - polishes - machine lubricants - and toxic metals
chemical hazards
spores
foodborne illness
Staphylococcal gastroenteritis
20. Milk and dairy products - eggs and egg products - fish and shellfish - wheat - soy and soy products - peanuts - pecans - and walnuts
Ciguatera fish poisoning
Salmonellosis
common food allergens
physical hazards
21. AIDS - hepatitis B and C - and tuberculosis
common food allergens
diseases not spread through food
Bacillus cereus gastroenteritis
viruses
22. Program developed and implemented by an operation to prevent deliberate contamination of its food
food defense
customer-supplier criteria
temperature danger zone
acceptable meat criteria
23. Good agricultural practices
contamination
GAP
calibration
spores
24. 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
sous vide
procedural barriers
biological hazards
Paralytic shellfish poisoning (PSP)
25. Occurs when microorganisms are transferred from one surface or food to another
foodborne illness
GAP
TCS foods
cross-contamination
26. 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
toxins
zinc
yeasts
three ways food is time-temperature abused
27. 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
flow of food
biological hazards
time-temperature indicators (TTI)
components of good personal hygiene
28. 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
diseases not spread through food
food defense
flow of food
29. Illness-causing microorganisms
when to change gloves
food allergy
common food allergens
pathogens
30. An incident in which two or more people get the same illness after eating the same food
Ciguatera fish poisoning
Amnesic shellfish poisoning (ASP)
foodborne-illness outbreak
acceptable shell eggs criteria
31. 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
biological hazards
Giardiasis
personal hygiene
time-temperature indicators (TTI)
32. Poisons produced by pathogens - plants - or animals. Some occur in animals as a result of their diet.
toxins
procedural barriers
temperature danger zone
CDC
33. Keeps hair away from food and keep the foodhandler from touching it
hair restraint
time-temperature indicators (TTI)
reasonable care defense
modified atmosphere packaging (MAP)
34. 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
five most common risk factors
Shigellosis
four progressive stages of bacteria growth
viruses
35. Any time food has been allowed to remain too long at temperatures that favor growth of foodborne microorganisms
zinc
Ciguatera fish poisoning
GMP inspection report
time-temperature abused
36. Single-use finger cover worn over bandages on hands and fingers that protect the bandage and keep it from falling off into food
contamination
hair restraint
toxins
finger cot
37. Foreign objects that accidentally get into food (hair - dirt - bandages - metal staples - and broken glass). Also - naturally occurring objects - such as (bones - fillets)
food defense
temperature danger zone
Neurotoxic shellfish poisoning (NSP)
physical hazards
38. Small - living organisms that can be seen only through a microscope (not all cause illness - but some do)
time-temperature abused
acceptable shell eggs criteria
microorganisms
zinc
39. Lead - copper - zinc
contamination
proper handwashing steps
toxic metals
Salmonellosis
40. 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
flow of food
Botulism
pathogens
41. 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
Hemorrhagic colitis
acceptable meat criteria
approved supplier
Giardiasis
42. 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
GMP
five ways food is cross-contaminated
fungi
food allergy
43. Form that some bacteria can take to protect themsleves when nutrients are not available
Shigellosis
procedural barriers
spores
GAP
44. The body's negative reaction to a particular food protein.
food allergy
contamination
Norovirus gastroenteritis
pathogens
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
toxins
4 types of pathogens that contaminate food and cause illness
Giardiasis
aseptically packaged
46. 1. food was unfit to be served 2. food caused the plaintiff harm 3. In serving food - establishment violated the warranty of sale
lead
GAP audits
warranty of sale
proof of food related lawsuits
47. 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
Amnesic shellfish poisoning (ASP)
warranty of sale
Vibrio gastroenteritis
physical hazards
48. 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
cross-contamination
acceptable shell eggs criteria
vacuum-packed
Anisakiasis
49. Presence of harmful substances in food
acceptable meat criteria
viruses
common food allergens
contamination
50. Can help prevent cross contamination by making it easier to assign specific equipment to specific food
color-coded equipment
chemical contaminants
Hemorrhagic colitis
Bacillus cereus gastroenteritis