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Servesafe Education
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Subject
:
hospitality
Instructions:
Answer 50 questions in 15 minutes.
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study here
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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. 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
aseptically packaged
components of good personal hygiene
when to change gloves
toxic metals
2. AIDS - hepatitis B and C - and tuberculosis
fungi
diseases not spread through food
high risk populations
temperature danger zone
3. 1. food was unfit to be served 2. food caused the plaintiff harm 3. In serving food - establishment violated the warranty of sale
personal hygiene
proof of food related lawsuits
FAT TOM
FIFO
4. 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
finger cot
FAT TOM
CDC
Giardiasis
5. 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-temperature indicators (TTI)
yeasts
viruses
inspecting a delivery
6. The rules for how the food must be handled
warranty of sale
Clostridium perfringens gastroenteritis
inspecting a delivery
FIFO
7. Any time food has been allowed to remain too long at temperatures that favor growth of foodborne microorganisms
parasites
time-temperature abused
Ciguatera fish poisoning
chemical contaminants
8. Method where cooked or partially cooked food is vacuum packed in individual pouches and then chilled. This food is heated for service in the establishment. Frozen - precooked meals are typically packaged this way
sous vide
acceptable meat criteria
GMP
flow of food
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
toxic metals
Crytosporidiosis
chemical hazards
chemical contaminants
10. Used to keep food safe by creating a barrier between hands and food
inspecting a delivery
single-use gloves
Paralytic shellfish poisoning (PSP)
Anisakiasis
11. Include illness-causing microorganisms (plant - mushroom - and seafood toxins)
biological hazards
Amnesic shellfish poisoning (ASP)
molds
Anisakiasis
12. 1. as soon as they become soiled or torn 2. before beginning a different task 3. at least every four hours during continual use - and more often when necessary 4. after handling raw meat and before handling ready-to-eat food
fungi
carriers
common food allergens
when to change gloves
13. 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
toxic-metal poisoning
Ciguatera fish poisoning
general storage guidelines
lead
14. Lag - log - stationary - and death
time danger zone (not defined in text)
four progressive stages of bacteria growth
zinc
Paralytic shellfish poisoning (PSP)
15. Good agricultural practices
GMP inspection report
GAP
hand antiseptics
procedural barriers
16. Lead - copper - zinc
Giardiasis
foodborne-illness outbreak
toxic metals
time danger zone (not defined in text)
17. 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
GMP
thermocouples/termistors
Norovirus gastroenteritis
Crytosporidiosis
18. 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
Giardiasis
chemical hazards
fungi
bimetallic stemmed thermometer
19. Poisons produced by pathogens - plants - or animals. Some occur in animals as a result of their diet.
acceptable shellfish criteria
Salmonellosis
calibration
toxins
20. Must show that the establishment did everything that could be reasonably expected to keep its food safe
five most common risk factors
reasonable care defense
parasites
Norovirus gastroenteritis
21. 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
viruses
calibration
three ways food is time-temperature abused
cross-contamination
22. One that has been inspected and meets all applicable local - state - and federal laws
cross-contact
components of good personal hygiene
time-temperature indicators (TTI)
approved supplier
23. The transfer of an allergen from a food containing an allergen to a food that does not contain the allergen
approved supplier
cross-contact
Norovirus gastroenteritis
GAP audits
24. 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
Norovirus gastroenteritis
five ways food is cross-contaminated
spores
25. Audits focus on worker health and hygiene - field sanitation and animal control - fertilizer and pesticide usage - irrigation water - harvest practices
diseases not spread through food
aseptically packaged
GAP
GAP audits
26. 1. viruses 2. bacteria 3. parasites 4. fungi
costs of foodborne illness
4 types of pathogens that contaminate food and cause illness
time danger zone (not defined in text)
calibration
27. -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
Giardiasis
acceptable shell eggs criteria
Scombroid poisioning
five ways food is cross-contaminated
28. The body's negative reaction to a particular food protein.
Botulism
hair restraint
food allergy
ultra-high temperature (UHT) pasteurization
29. Microorganisms - such as viruses - bacteria - parasites - and fungi - as well as toxins found in certain plants - mushrooms - and seafood
Scombroid poisioning
parasites
molds
biological contaminants
30. Color: no discoloration Texture: firm flesh that springs back when touched Odor: no odor Packaging: product should be surrounded by crushed - self-draining ice
single-use gloves
time danger zone (not defined in text)
foodborne illness
acceptable poultry criteria
31. After 4 hrs. pathogens may grow into a level high enough to cause illness
GAP
toxic metals
GMP
time danger zone (not defined in text)
32. It is sometimes found in cookware - such as pots and pans
contamination
physical barriers
biological hazards
copper
33. Single-celled - living microorganisms that can spoil food and cause foodborne illness. Bacteria present in food can quickly multiply to dangerous levels when food is improperly cooked - held - or reheated. Some form spores that can survive freezing a
Neurotoxic shellfish poisoning (NSP)
cross-contact
bacteria
toxic-metal poisoning
34. People who carry pathogens and infect others without ever getting sick themselves
Clostridium perfringens gastroenteritis
proof of food related lawsuits
microorganisms
carriers
35. Quick and easy. No contact to food. No probes. Does not measure air temperature or internal temperature of food.
infrared (laser) thermometers
toxic-metal poisoning
Amnesic shellfish poisoning (ASP)
Anisakiasis
36. 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
costs of foodborne illness
acceptable shell eggs criteria
approved supplier
foodborne-illness outbreak
37. 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
costs of foodborne illness
time-temperature abused
Giardiasis
Bacillus cereus gastroenteritis
38. Keeps hair away from food and keep the foodhandler from touching it
hair restraint
physical hazards
GMP inspection report
Listeriosis
39. 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
physical hazards
high risk populations
Amnesic shellfish poisoning (ASP)
TCS foods
40. Common source: bacteria -food linked: meat - poultry - stews and gravies -common symptoms: diarrhea - severe abdominal pain -most important preventative measure: controlling time and temperature
GAP audits
Ciguatera fish poisoning
Clostridium perfringens gastroenteritis
Staphylococcal gastroenteritis
41. Foreign objects that accidentally get into food (hair - dirt - bandages - metal staples - and broken glass). Also - naturally occurring objects - such as (bones - fillets)
acceptable poultry criteria
high risk populations
physical contaminants
physical hazards
42. Chemical substances - such as cleaners - sanitizers - polishes - machine lubricants - and toxic metals - that leach from cookware and equipment
carriers
chemical contaminants
flow of food
common food allergens
43. Processed by removing the air around the product sealed in a package; bacon is an example
four progressive stages of bacteria growth
calibration
Salmonellosis
vacuum-packed
44. 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
general storage guidelines
thermocouples/termistors
acceptable meat criteria
calibration
45. 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
copper
warranty of sale
procedural barriers
pathogens
46. Occurs when microorganisms are transferred from one surface or food to another
cross-contamination
Giardiasis
costs of foodborne illness
general storage guidelines
47. 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
chemical hazards
viruses
approved supplier
4 types of pathogens that contaminate food and cause illness
48. First in - first out; rotation method is commonly used to ensure that refrigerated - frozen - and dry products are properly rotated during storage
foodborne-illness outbreak
acceptable meat criteria
FIFO
temperature danger zone
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
Salmonellosis
sous vide
bacteria
when to change gloves
50. Physical objects - such as hair - dirt - metal staples - and broken glass - as well as bones in fillets - that have contaminated food
molds
water activity (aw)
single-use gloves
physical contaminants
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