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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. Program developed and implemented by an operation to prevent deliberate contamination of its food
five ways food is cross-contaminated
food defense
modified atmosphere packaging (MAP)
physical hazards
2. Small - living organisms that can be seen only through a microscope (not all cause illness - but some do)
microorganisms
Clostridium perfringens gastroenteritis
proper handwashing steps
four progressive stages of bacteria growth
3. Temperature pathogens grow best in (41-135 degrees)
Norovirus gastroenteritis
Listeriosis
approved supplier
temperature danger zone
4. Illness caused when toxic metals are leached from utensils or equipment containing them
yeasts
Crustaceans
toxic-metal poisoning
Amnesic shellfish poisoning (ASP)
5. Lag - log - stationary - and death
ultra-high temperature (UHT) pasteurization
four progressive stages of bacteria growth
costs of foodborne illness
Neurotoxic shellfish poisoning (NSP)
6. After 4 hrs. pathogens may grow into a level high enough to cause illness
time danger zone (not defined in text)
acceptable crustacean criteria
shellstock identification tags
hand antiseptics
7. Quick and easy. No contact to food. No probes. Does not measure air temperature or internal temperature of food.
infrared (laser) thermometers
pufferfish
components of good personal hygiene
biological contaminants
8. It is sometimes found in cookware - such as pots and pans
calibration
Hepatits A
chemical contaminants
copper
9. 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
components of good personal hygiene
three ways food is time-temperature abused
foodborne illness
Clostridium perfringens gastroenteritis
10. 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
modified atmosphere packaging (MAP)
GAP
three ways food is time-temperature abused
Ciguatera fish poisoning
11. 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
FAT TOM
acceptable poultry criteria
Shigellosis
vacuum-packed
12. 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
food allergy
CDC
lead
five most common risk factors
13. 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
infrared (laser) thermometers
toxic-metal poisoning
bimetallic stemmed thermometer
calibration
14. Audits focus on worker health and hygiene - field sanitation and animal control - fertilizer and pesticide usage - irrigation water - harvest practices
acceptable shellfish criteria
GAP audits
Crytosporidiosis
warranty of sale
15. 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
bimetallic stemmed thermometer
Salmonellosis
spores
parasites
16. Poisons produced by pathogens - plants - or animals. Some occur in animals as a result of their diet.
Amnesic shellfish poisoning (ASP)
customer-supplier criteria
proper handwashing steps
toxins
17. Cannot be served unless chef is licensed for it due to the systemic toxins it produces
hair restraint
biological hazards
temperature danger zone
pufferfish
18. 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
approved supplier
fungi
physical contaminants
three ways food is time-temperature abused
19. Type of fungus that causes food spoilage. Some molds produce toxins that can cause foodborne illness
spores
molds
lead
three ways food is time-temperature abused
20. Chemical substances - such as cleaners - sanitizers - polishes - machine lubricants - and toxic metals - that leach from cookware and equipment
chemical contaminants
proper handwashing steps
acceptable shell eggs criteria
toxic metals
21. Common source: bacteria -food linked: meat - poultry - stews and gravies -common symptoms: diarrhea - severe abdominal pain -most important preventative measure: controlling time and temperature
shellstock identification tags
Anisakiasis
Clostridium perfringens gastroenteritis
aseptically packaged
22. 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)
customer-supplier criteria
water activity (aw)
physical barriers
toxic-metal poisoning
23. 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
Giardiasis
acceptable shell eggs criteria
time-temperature indicators (TTI)
time-temperature abused
24. Lead - copper - zinc
parasites
acceptable fresh fish criteria
toxic metals
Amnesic shellfish poisoning (ASP)
25. 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
spores
GMP inspection report
vacuum-packed
Paralytic shellfish poisoning (PSP)
26. -common source: bacteria -food linked to: incorrectly canned food - reduced oxygen packaged (ROP) food - temp=abused vegetables (baked potato) - untreated garlic-and-oil mixtures -common symptoms: Initially- nausea and vomiting Later- weakness - doub
hair restraint
Botulism
FIFO
pH
27. Physical objects - such as hair - dirt - metal staples - and broken glass - as well as bones in fillets - that have contaminated food
physical contaminants
procedural barriers
high risk populations
viruses
28. (six conditions pathogens need to grow) Food - Acidtity - Temperature - Time - Oxygen - and Moisture
cross-contamination
acceptable crustacean criteria
proper handwashing steps
FAT TOM
29. 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
hair restraint
four progressive stages of bacteria growth
food allergy
personal hygiene
30. Single-use finger cover worn over bandages on hands and fingers that protect the bandage and keep it from falling off into food
finger cot
procedural barriers
4 types of pathogens that contaminate food and cause illness
food allergy
31. Illness-causing microorganisms
Clostridium perfringens gastroenteritis
pathogens
toxic-metal poisoning
inspecting a delivery
32. 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
Clostridium perfringens gastroenteritis
warranty of sale
toxic-metal poisoning
Vibrio gastroenteritis
33. Liquids or gels that are used to lower the number of pathogens on skin
hand antiseptics
high risk populations
CDC
lead
34. 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
Listeriosis
time-temperature indicators (TTI)
GMP inspection report
Crustaceans
35. Can help prevent cross contamination by making it easier to assign specific equipment to specific food
CDC
parasites
food allergy
color-coded equipment
36. 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
Paralytic shellfish poisoning (PSP)
foodborne-illness outbreak
Bacillus cereus gastroenteritis
Staphylococcal gastroenteritis
37. 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
proper handwashing steps
TCS foods
Norovirus gastroenteritis
bacteria
38. Odor: mild ocean or seaweed smell Condition: shipped alive - packed in seaweed - and kept moist
acceptable crustacean criteria
GAP audits
color-coded equipment
chemical hazards
39. Foreign objects that accidentally get into food (hair - dirt - bandages - metal staples - and broken glass). Also - naturally occurring objects - such as (bones - fillets)
three ways food is time-temperature abused
physical hazards
FAT TOM
biological hazards
40. 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
chemical hazards
acceptable poultry criteria
spores
when to change gloves
41. The transfer of an allergen from a food containing an allergen to a food that does not contain the allergen
cross-contact
carriers
contamination
color-coded equipment
42. Type of fungi that causes food spoilage
foodborne illness
Crytosporidiosis
yeasts
pathogens
43. 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)
toxins
pH
time danger zone (not defined in text)
spores
44. Good manufacturing practices- FDA's minimum sanitation and processing requirements for producing safe food. They describe the methods - equipment - facilities - and controls used to process food.
sous vide
yeasts
molds
GMP
45. Keeps hair away from food and keep the foodhandler from touching it
proof of food related lawsuits
GMP
FAT TOM
hair restraint
46. The rules for how the food must be handled
Salmonellosis
Staphylococcal gastroenteritis
warranty of sale
three ways food is time-temperature abused
47. 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)
procedural barriers
FIFO
spores
48. The body's negative reaction to a particular food protein.
food allergy
five ways food is cross-contaminated
high risk populations
calibration
49. 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
five ways food is cross-contaminated
food allergy
carriers
toxic metals
50. Used to keep food safe by creating a barrier between hands and food
acceptable shell eggs criteria
thermocouples/termistors
five ways food is cross-contaminated
single-use gloves