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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. 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
acceptable fresh fish criteria
food allergy
Shigellosis
components of good personal hygiene
2. Odor: mild ocean or seaweed smell Shells: closed and unbroken Condition: if fresh - they are received alive
acceptable shellfish criteria
immune systems
acceptable poultry criteria
time danger zone (not defined in text)
3. 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
foodborne illness
personal hygiene
Shigellosis
food defense
4. Single-use finger cover worn over bandages on hands and fingers that protect the bandage and keep it from falling off into food
Listeriosis
procedural barriers
finger cot
proof of food related lawsuits
5. 1. viruses 2. bacteria 3. parasites 4. fungi
Ciguatera fish poisoning
4 types of pathogens that contaminate food and cause illness
Scombroid poisioning
Paralytic shellfish poisoning (PSP)
6. 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
Norovirus gastroenteritis
cross-contact
Clostridium perfringens gastroenteritis
Bacillus cereus gastroenteritis
7. 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
GAP audits
physical contaminants
Vibrio gastroenteritis
inspecting a delivery
8. 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
Scombroid poisioning
zinc
proper handwashing steps
approved supplier
9. 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
foodborne illness
Shigellosis
cross-contact
GMP
10. Illness-causing microorganisms
pathogens
infrared (laser) thermometers
Botulism
time-temperature indicators (TTI)
11. This metal is found in galvanized items - which are coated with it. Some buckets - tubs - and other items may be galvanized.
foodborne-illness outbreak
pH
procedural barriers
zinc
12. 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
vacuum-packed
CDC
five ways food is cross-contaminated
diseases not spread through food
13. It is sometimes found in cookware - such as pots and pans
bimetallic stemmed thermometer
copper
acceptable poultry criteria
chemical contaminants
14. Quick and easy. No contact to food. No probes. Does not measure air temperature or internal temperature of food.
infrared (laser) thermometers
4 types of pathogens that contaminate food and cause illness
Giardiasis
acceptable shellfish criteria
15. Path food takes through an establishment - from purchasing and receiving through storing - prepping - cooking - holding - cooling - reheating - and serving
biological contaminants
four progressive stages of bacteria growth
flow of food
fungi
16. Type of fungi that causes food spoilage
pathogens
physical barriers
yeasts
approved supplier
17. Check products for proper temperatures - expired code dates - signs of thawing and refreezing - pest damage - etc.
yeasts
Salmonellosis
TCS foods
inspecting a delivery
18. 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
infrared (laser) thermometers
carriers
Amnesic shellfish poisoning (ASP)
cross-contact
19. Reviews receiving and storage - processing - shipping - cleaning and sanitizing - personal hygiene - employee training - recall program - HACCP program or other food safety system
aseptically packaged
GMP inspection report
three ways food is time-temperature abused
contamination
20. Common source: bacteria -food linked: meat - poultry - stews and gravies -common symptoms: diarrhea - severe abdominal pain -most important preventative measure: controlling time and temperature
lead
time-temperature indicators (TTI)
proper handwashing steps
Clostridium perfringens gastroenteritis
21. Measurement of how acidic or alkaline a food is (0.0-6.9- acidic) (7.1-14.0- alkaline) pathogens grow best in pH (4.6-7.5)
Salmonellosis
microorganisms
four progressive stages of bacteria growth
pH
22. 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
time danger zone (not defined in text)
Crytosporidiosis
calibration
general storage guidelines
23. Illness caused when toxic metals are leached from utensils or equipment containing them
Scombroid poisioning
toxic-metal poisoning
pathogens
inspecting a delivery
24. Must show that the establishment did everything that could be reasonably expected to keep its food safe
Anisakiasis
food allergy
FAT TOM
reasonable care defense
25. 1. make sure suppliers are approved and reputable 2. develop a relationship with your suppliers - and get to know their food safety practices 3. arrange deliveries so they arrive one at a time and during off-peak hours
proper handwashing steps
four progressive stages of bacteria growth
customer-supplier criteria
Clostridium perfringens gastroenteritis
26. 1. food was unfit to be served 2. food caused the plaintiff harm 3. In serving food - establishment violated the warranty of sale
proof of food related lawsuits
Amnesic shellfish poisoning (ASP)
bimetallic stemmed thermometer
general storage guidelines
27. 1. assign specific equipment to each type of food product 2. clean and sanitize all work surfaces - equipment - and utensils after each task
molds
Botulism
physical barriers
calibration
28. 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
time-temperature indicators (TTI)
proof of food related lawsuits
FAT TOM
29. Lag - log - stationary - and death
Crustaceans
thermocouples/termistors
single-use gloves
four progressive stages of bacteria growth
30. Poisons produced by pathogens - plants - or animals. Some occur in animals as a result of their diet.
Amnesic shellfish poisoning (ASP)
time-temperature abused
toxins
acceptable meat criteria
31. 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
when to change gloves
Hepatits A
fungi
diseases not spread through food
32. Chemical substances - such as cleaners - sanitizers - polishes - machine lubricants - and toxic metals - that leach from cookware and equipment
lead
Hemorrhagic colitis
pufferfish
chemical contaminants
33. Processed by removing the air around the product sealed in a package; bacon is an example
acceptable meat criteria
fungi
vacuum-packed
physical hazards
34. Good agricultural practices
molds
acceptable shellfish criteria
GAP
general storage guidelines
35. 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
components of good personal hygiene
Vibrio gastroenteritis
acceptable poultry criteria
procedural barriers
36. Can help prevent cross contamination by making it easier to assign specific equipment to specific food
bimetallic stemmed thermometer
color-coded equipment
inspecting a delivery
acceptable shell eggs criteria
37. Measure temperatures through a metal probe or sensing area and display results on a digital readout. Come in a wide variety of styles and sizes. Come with interchangeable temperature probes designed to measure the temperature of equipment and food.
diseases not spread through food
FAT TOM
chemical hazards
thermocouples/termistors
38. Microorganisms - such as viruses - bacteria - parasites - and fungi - as well as toxins found in certain plants - mushrooms - and seafood
copper
biological contaminants
time-temperature abused
inspecting a delivery
39. Milk and dairy products - eggs and egg products - fish and shellfish - wheat - soy and soy products - peanuts - pecans - and walnuts
cross-contact
calibration
common food allergens
modified atmosphere packaging (MAP)
40. Tags that document where the shellfish was harvested. Must be kept for 90 days from the date written on them
time-temperature abused
Ciguatera fish poisoning
foodborne-illness outbreak
shellstock identification tags
41. 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)
spores
water activity (aw)
immune systems
modified atmosphere packaging (MAP)
42. 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
Hemorrhagic colitis
Staphylococcal gastroenteritis
acceptable shellfish criteria
43. The body's defense system against illness
immune systems
acceptable fresh fish criteria
Giardiasis
toxic metals
44. Include illness-causing microorganisms (plant - mushroom - and seafood toxins)
hair restraint
physical hazards
biological hazards
Neurotoxic shellfish poisoning (NSP)
45. 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
Salmonellosis
Ciguatera fish poisoning
acceptable poultry criteria
ultra-high temperature (UHT) pasteurization
46. Small - living organisms that can be seen only through a microscope (not all cause illness - but some do)
TCS foods
GMP
microorganisms
Scombroid poisioning
47. Program developed and implemented by an operation to prevent deliberate contamination of its food
GMP inspection report
food defense
pH
modified atmosphere packaging (MAP)
48. Odor: mild ocean or seaweed smell Condition: shipped alive - packed in seaweed - and kept moist
proof of food related lawsuits
acceptable crustacean criteria
Amnesic shellfish poisoning (ASP)
time-temperature abused
49. 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
viruses
food defense
contamination
Crytosporidiosis
50. Liquids or gels that are used to lower the number of pathogens on skin
costs of foodborne illness
acceptable fresh fish criteria
zinc
hand antiseptics