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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. (six conditions pathogens need to grow) Food - Acidtity - Temperature - Time - Oxygen - and Moisture
color-coded equipment
ultra-high temperature (UHT) pasteurization
TCS foods
FAT TOM
2. Audits focus on worker health and hygiene - field sanitation and animal control - fertilizer and pesticide usage - irrigation water - harvest practices
pH
GAP audits
biological hazards
TCS foods
3. 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)
calibration
biological contaminants
microorganisms
water activity (aw)
4. -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
Norovirus gastroenteritis
toxic metals
Scombroid poisioning
hand antiseptics
5. Include illness-causing microorganisms (plant - mushroom - and seafood toxins)
TCS foods
infrared (laser) thermometers
Botulism
biological hazards
6. Disease carried or transmitted to people by food
water activity (aw)
microorganisms
foodborne illness
finger cot
7. 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
Staphylococcal gastroenteritis
temperature danger zone
contamination
bimetallic stemmed thermometer
8. Odor: mild ocean or seaweed smell Condition: shipped alive - packed in seaweed - and kept moist
acceptable crustacean criteria
shellstock identification tags
GMP
modified atmosphere packaging (MAP)
9. Single-use finger cover worn over bandages on hands and fingers that protect the bandage and keep it from falling off into food
Clostridium perfringens gastroenteritis
TCS foods
Norovirus gastroenteritis
finger cot
10. 1. viruses 2. bacteria 3. parasites 4. fungi
Anisakiasis
4 types of pathogens that contaminate food and cause illness
Crustaceans
common food allergens
11. Food that is heat treated at very high temperatures (pasteurized) to kill microorganisms. This food is often also aseptically packaged- sealed under sterile conditions to keep it from being contaminated. It can be received at room temperature IF it h
time-temperature abused
ultra-high temperature (UHT) pasteurization
Hemorrhagic colitis
molds
12. 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
thermocouples/termistors
sous vide
fungi
acceptable crustacean criteria
13. Common source: bacteria -food linked: meat - poultry - stews and gravies -common symptoms: diarrhea - severe abdominal pain -most important preventative measure: controlling time and temperature
physical barriers
when to change gloves
Ciguatera fish poisoning
Clostridium perfringens gastroenteritis
14. 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
hand antiseptics
Vibrio gastroenteritis
microorganisms
toxic-metal poisoning
15. Processed by removing the air around the product sealed in a package; bacon is an example
foodborne-illness outbreak
Clostridium perfringens gastroenteritis
vacuum-packed
reasonable care defense
16. Sealed under sterile conditions to keep it from being contaminated
acceptable shell eggs criteria
inspecting a delivery
copper
aseptically packaged
17. 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
Neurotoxic shellfish poisoning (NSP)
GAP audits
acceptable fresh fish criteria
Amnesic shellfish poisoning (ASP)
18. 1. assign specific equipment to each type of food product 2. clean and sanitize all work surfaces - equipment - and utensils after each task
physical barriers
single-use gloves
biological contaminants
Amnesic shellfish poisoning (ASP)
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
microorganisms
foodborne-illness outbreak
Botulism
proper handwashing steps
20. Illness caused when toxic metals are leached from utensils or equipment containing them
toxic-metal poisoning
Botulism
temperature danger zone
Giardiasis
21. 1. food was unfit to be served 2. food caused the plaintiff harm 3. In serving food - establishment violated the warranty of sale
modified atmosphere packaging (MAP)
foodborne illness
warranty of sale
proof of food related lawsuits
22. Color: no discoloration Texture: firm flesh that springs back when touched Odor: no odor Packaging: product should be surrounded by crushed - self-draining ice
parasites
acceptable shellfish criteria
five ways food is cross-contaminated
acceptable poultry criteria
23. After 4 hrs. pathogens may grow into a level high enough to cause illness
Staphylococcal gastroenteritis
high risk populations
physical hazards
time danger zone (not defined in text)
24. 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
foodborne illness
chemical contaminants
Anisakiasis
personal hygiene
25. Tags that document where the shellfish was harvested. Must be kept for 90 days from the date written on them
bimetallic stemmed thermometer
Listeriosis
reasonable care defense
shellstock identification tags
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
FAT TOM
when to change gloves
immune systems
three ways food is time-temperature abused
27. 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
physical barriers
acceptable meat criteria
costs of foodborne illness
yeasts
28. Common source: bacteria -food linked: poultry and eggs - dairy - produce -common symptoms: diarrhea - abdominal cramps - vomiting - fever -most important preventative measure: avoiding cross-contamination
inspecting a delivery
acceptable shellfish criteria
Salmonellosis
customer-supplier criteria
29. Physical objects - such as hair - dirt - metal staples - and broken glass - as well as bones in fillets - that have contaminated food
five ways food is cross-contaminated
physical contaminants
acceptable meat criteria
cross-contact
30. An incident in which two or more people get the same illness after eating the same food
foodborne-illness outbreak
Crytosporidiosis
physical hazards
Paralytic shellfish poisoning (PSP)
31. Odor: no odor Shells: clean and unbroken
components of good personal hygiene
acceptable shell eggs criteria
CDC
cross-contact
32. 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
warranty of sale
Giardiasis
personal hygiene
Botulism
33. 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
fungi
procedural barriers
toxins
acceptable poultry criteria
34. Occurs when microorganisms are transferred from one surface or food to another
five ways food is cross-contaminated
cross-contamination
biological contaminants
food defense
35. 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)
molds
Crustaceans
Neurotoxic shellfish poisoning (NSP)
36. First in - first out; rotation method is commonly used to ensure that refrigerated - frozen - and dry products are properly rotated during storage
single-use gloves
FIFO
components of good personal hygiene
diseases not spread through food
37. Temperature pathogens grow best in (41-135 degrees)
toxic metals
bimetallic stemmed thermometer
five ways food is cross-contaminated
temperature danger zone
38. It is sometimes found in cookware - such as pots and pans
high risk populations
CDC
copper
physical hazards
39. 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
physical hazards
GMP inspection report
pufferfish
components of good personal hygiene
40. Poisons produced by pathogens - plants - or animals. Some occur in animals as a result of their diet.
toxic-metal poisoning
high risk populations
when to change gloves
toxins
41. Include cleaners - sanitizers - polishes - machine lubricants - and toxic metals
GAP
chemical hazards
physical contaminants
bimetallic stemmed thermometer
42. 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
time-temperature abused
bacteria
physical contaminants
43. Check products for proper temperatures - expired code dates - signs of thawing and refreezing - pest damage - etc.
Giardiasis
FIFO
inspecting a delivery
CDC
44. People who carry pathogens and infect others without ever getting sick themselves
personal hygiene
carriers
Norovirus gastroenteritis
ultra-high temperature (UHT) pasteurization
45. Path food takes through an establishment - from purchasing and receiving through storing - prepping - cooking - holding - cooling - reheating - and serving
Crustaceans
4 types of pathogens that contaminate food and cause illness
common food allergens
flow of food
46. 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
copper
physical hazards
general storage guidelines
pufferfish
47. 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
when to change gloves
procedural barriers
viruses
reasonable care defense
48. The rules for how the food must be handled
parasites
warranty of sale
foodborne-illness outbreak
Norovirus gastroenteritis
49. Liquids or gels that are used to lower the number of pathogens on skin
when to change gloves
Paralytic shellfish poisoning (PSP)
hand antiseptics
components of good personal hygiene
50. 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
inspecting a delivery
five most common risk factors
parasites
reasonable care defense