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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. One that has been inspected and meets all applicable local - state - and federal laws
approved supplier
Crustaceans
Vibrio gastroenteritis
five most common risk factors
2. Illness caused when toxic metals are leached from utensils or equipment containing them
molds
toxic-metal poisoning
acceptable poultry criteria
zinc
3. Can help prevent cross contamination by making it easier to assign specific equipment to specific food
Giardiasis
cross-contact
Norovirus gastroenteritis
color-coded equipment
4. The rules for how the food must be handled
molds
warranty of sale
Hemorrhagic colitis
time-temperature abused
5. 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
sous vide
three ways food is time-temperature abused
GAP
warranty of sale
6. Form that some bacteria can take to protect themsleves when nutrients are not available
Scombroid poisioning
spores
acceptable crustacean criteria
toxic metals
7. Common source: bacteria -food linked: undercooked ground beef - contaminated produce -common symptoms: diarrhea (bloody) - abdominal cramps - kidney failure (severe cases) -most important preventative measure: controlling time and temperature
cross-contamination
Vibrio gastroenteritis
physical contaminants
Hemorrhagic colitis
8. 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
customer-supplier criteria
Crytosporidiosis
immune systems
Staphylococcal gastroenteritis
9. 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
molds
food defense
when to change gloves
bacteria
10. Check products for proper temperatures - expired code dates - signs of thawing and refreezing - pest damage - etc.
inspecting a delivery
ultra-high temperature (UHT) pasteurization
Anisakiasis
modified atmosphere packaging (MAP)
11. (six conditions pathogens need to grow) Food - Acidtity - Temperature - Time - Oxygen - and Moisture
Giardiasis
proper handwashing steps
FAT TOM
toxic-metal poisoning
12. Type of fungus that causes food spoilage. Some molds produce toxins that can cause foodborne illness
diseases not spread through food
approved supplier
customer-supplier criteria
molds
13. 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
sous vide
Crytosporidiosis
inspecting a delivery
food allergy
14. 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
acceptable poultry criteria
costs of foodborne illness
fungi
CDC
15. Odor: no odor Shells: clean and unbroken
acceptable shell eggs criteria
Botulism
copper
five ways food is cross-contaminated
16. 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
aseptically packaged
zinc
calibration
when to change gloves
17. Good agricultural practices
Ciguatera fish poisoning
GAP
general storage guidelines
acceptable shell eggs criteria
18. Include illness-causing microorganisms (plant - mushroom - and seafood toxins)
microorganisms
five most common risk factors
biological hazards
acceptable crustacean criteria
19. 1. food was unfit to be served 2. food caused the plaintiff harm 3. In serving food - establishment violated the warranty of sale
Giardiasis
common food allergens
proof of food related lawsuits
procedural barriers
20. Small - living organisms that can be seen only through a microscope (not all cause illness - but some do)
cross-contamination
Hepatits A
microorganisms
chemical contaminants
21. 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
time-temperature indicators (TTI)
acceptable fresh fish criteria
Crytosporidiosis
Clostridium perfringens gastroenteritis
22. Any time food has been allowed to remain too long at temperatures that favor growth of foodborne microorganisms
acceptable shellfish criteria
time-temperature abused
acceptable fresh fish criteria
spores
23. It is sometimes found in cookware - such as pots and pans
modified atmosphere packaging (MAP)
copper
Clostridium perfringens gastroenteritis
single-use gloves
24. Type of fungi that causes food spoilage
five ways food is cross-contaminated
yeasts
lead
foodborne-illness outbreak
25. Path food takes through an establishment - from purchasing and receiving through storing - prepping - cooking - holding - cooling - reheating - and serving
reasonable care defense
spores
GMP
flow of food
26. 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
five ways food is cross-contaminated
lead
Crytosporidiosis
Listeriosis
27. 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
modified atmosphere packaging (MAP)
chemical contaminants
Giardiasis
immune systems
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
Botulism
Neurotoxic shellfish poisoning (NSP)
flow of food
parasites
29. Sealed under sterile conditions to keep it from being contaminated
aseptically packaged
physical contaminants
lead
inspecting a delivery
30. 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
components of good personal hygiene
costs of foodborne illness
high risk populations
lead
31. 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
infrared (laser) thermometers
parasites
warranty of sale
32. After 4 hrs. pathogens may grow into a level high enough to cause illness
biological contaminants
bimetallic stemmed thermometer
single-use gloves
time danger zone (not defined in text)
33. 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
physical barriers
acceptable fresh fish criteria
time danger zone (not defined in text)
Vibrio gastroenteritis
34. Common source: bacteria -food linked: poultry and eggs - dairy - produce -common symptoms: diarrhea - abdominal cramps - vomiting - fever -most important preventative measure: avoiding cross-contamination
Anisakiasis
Salmonellosis
ultra-high temperature (UHT) pasteurization
acceptable poultry criteria
35. 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
carriers
personal hygiene
hand antiseptics
costs of foodborne illness
36. Shrimp - crab - lobster
Crustaceans
TCS foods
components of good personal hygiene
foodborne-illness outbreak
37. 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
Vibrio gastroenteritis
food allergy
five most common risk factors
physical hazards
38. Physical objects - such as hair - dirt - metal staples - and broken glass - as well as bones in fillets - that have contaminated food
GMP inspection report
physical contaminants
foodborne illness
calibration
39. Keeps hair away from food and keep the foodhandler from touching it
hair restraint
parasites
Anisakiasis
yeasts
40. 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
components of good personal hygiene
modified atmosphere packaging (MAP)
cross-contamination
Ciguatera fish poisoning
41. It is found in pewter - which can be used to make pitchers and other tableware
chemical contaminants
calibration
lead
parasites
42. 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
infrared (laser) thermometers
FIFO
vacuum-packed
viruses
43. 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
Giardiasis
Anisakiasis
physical hazards
Clostridium perfringens gastroenteritis
44. An incident in which two or more people get the same illness after eating the same food
foodborne-illness outbreak
FAT TOM
physical hazards
Giardiasis
45. Audits focus on worker health and hygiene - field sanitation and animal control - fertilizer and pesticide usage - irrigation water - harvest practices
chemical contaminants
viruses
when to change gloves
GAP audits
46. 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)
five ways food is cross-contaminated
Staphylococcal gastroenteritis
acceptable meat criteria
47. The body's negative reaction to a particular food protein.
food allergy
biological hazards
acceptable fresh fish criteria
proof of food related lawsuits
48. 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
four progressive stages of bacteria growth
finger cot
Salmonellosis
49. 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
GAP
acceptable meat criteria
CDC
GMP inspection report
50. AIDS - hepatitis B and C - and tuberculosis
time-temperature indicators (TTI)
flow of food
five most common risk factors
diseases not spread through food