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Servesafe Education
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Subject
:
hospitality
Instructions:
Answer 50 questions in 15 minutes.
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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. 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
Crustaceans
Ciguatera fish poisoning
ultra-high temperature (UHT) pasteurization
pH
2. 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
hand antiseptics
temperature danger zone
foodborne-illness outbreak
sous vide
3. Any time food has been allowed to remain too long at temperatures that favor growth of foodborne microorganisms
time-temperature abused
Shigellosis
shellstock identification tags
acceptable fresh fish criteria
4. 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.
sous vide
thermocouples/termistors
toxins
temperature danger zone
5. Chemical substances - such as cleaners - sanitizers - polishes - machine lubricants - and toxic metals - that leach from cookware and equipment
parasites
chemical contaminants
microorganisms
pathogens
6. Type of fungus that causes food spoilage. Some molds produce toxins that can cause foodborne illness
three ways food is time-temperature abused
FAT TOM
Listeriosis
molds
7. Processed by removing the air around the product sealed in a package; bacon is an example
common food allergens
high risk populations
GMP
vacuum-packed
8. 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
acceptable poultry criteria
Paralytic shellfish poisoning (PSP)
procedural barriers
physical contaminants
9. 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
CDC
when to change gloves
Crytosporidiosis
Hemorrhagic colitis
10. 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
when to change gloves
proof of food related lawsuits
acceptable fresh fish criteria
11. Presence of harmful substances in food
cross-contamination
contamination
immune systems
copper
12. 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
biological contaminants
Crytosporidiosis
proof of food related lawsuits
Botulism
13. Common source: seafood toxins -food linked: clams - mussels - oysters -common symptoms: tingling and numbness of the lips tongue and throat - dizziness - reversal of hot and cold sensations - vomiting - diarrhea -most important preventative measure:
water activity (aw)
Neurotoxic shellfish poisoning (NSP)
Anisakiasis
CDC
14. Center for Disease Control and Prevention
Giardiasis
spores
CDC
acceptable meat criteria
15. The transfer of an allergen from a food containing an allergen to a food that does not contain the allergen
Crustaceans
Hemorrhagic colitis
hand antiseptics
cross-contact
16. Include cleaners - sanitizers - polishes - machine lubricants - and toxic metals
finger cot
chemical contaminants
chemical hazards
Staphylococcal gastroenteritis
17. 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
Vibrio gastroenteritis
TCS foods
finger cot
18. 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
lead
components of good personal hygiene
Botulism
GAP audits
19. 1. food was unfit to be served 2. food caused the plaintiff harm 3. In serving food - establishment violated the warranty of sale
physical barriers
proof of food related lawsuits
inspecting a delivery
molds
20. 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
Paralytic shellfish poisoning (PSP)
temperature danger zone
infrared (laser) thermometers
costs of foodborne illness
21. Keeps hair away from food and keep the foodhandler from touching it
acceptable fresh fish criteria
hair restraint
aseptically packaged
foodborne illness
22. Common source: bacteria -food linked: meat - poultry - stews and gravies -common symptoms: diarrhea - severe abdominal pain -most important preventative measure: controlling time and temperature
bimetallic stemmed thermometer
time-temperature abused
Clostridium perfringens gastroenteritis
microorganisms
23. 1. viruses 2. bacteria 3. parasites 4. fungi
4 types of pathogens that contaminate food and cause illness
reasonable care defense
GMP
inspecting a delivery
24. 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
calibration
inspecting a delivery
Neurotoxic shellfish poisoning (NSP)
shellstock identification tags
25. Single-use finger cover worn over bandages on hands and fingers that protect the bandage and keep it from falling off into food
Vibrio gastroenteritis
flow of food
finger cot
Norovirus gastroenteritis
26. Disease carried or transmitted to people by food
Staphylococcal gastroenteritis
foodborne illness
reasonable care defense
Ciguatera fish poisoning
27. Illness-causing microorganisms
pathogens
physical hazards
biological hazards
acceptable shellfish criteria
28. 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
Norovirus gastroenteritis
proper handwashing steps
Salmonellosis
food defense
29. -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
common food allergens
Vibrio gastroenteritis
Botulism
biological hazards
30. 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
FIFO
Hemorrhagic colitis
finger cot
customer-supplier criteria
31. The rules for how the food must be handled
bacteria
Ciguatera fish poisoning
when to change gloves
warranty of sale
32. After 4 hrs. pathogens may grow into a level high enough to cause illness
time danger zone (not defined in text)
acceptable fresh fish criteria
five ways food is cross-contaminated
thermocouples/termistors
33. Illness caused when toxic metals are leached from utensils or equipment containing them
Paralytic shellfish poisoning (PSP)
Hepatits A
three ways food is time-temperature abused
toxic-metal poisoning
34. 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
molds
shellstock identification tags
TCS foods
four progressive stages of bacteria growth
35. Temperature pathogens grow best in (41-135 degrees)
GMP inspection report
thermocouples/termistors
warranty of sale
temperature danger zone
36. 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
parasites
proof of food related lawsuits
toxic metals
37. 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
cross-contamination
Listeriosis
viruses
Norovirus gastroenteritis
38. 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
proof of food related lawsuits
acceptable poultry criteria
Amnesic shellfish poisoning (ASP)
GMP
39. 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
Crustaceans
viruses
Norovirus gastroenteritis
acceptable fresh fish criteria
40. Poisons produced by pathogens - plants - or animals. Some occur in animals as a result of their diet.
toxins
carriers
Neurotoxic shellfish poisoning (NSP)
Hemorrhagic colitis
41. Check products for proper temperatures - expired code dates - signs of thawing and refreezing - pest damage - etc.
inspecting a delivery
finger cot
costs of foodborne illness
Giardiasis
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
FIFO
acceptable crustacean criteria
parasites
contamination
43. Lag - log - stationary - and death
chemical contaminants
Amnesic shellfish poisoning (ASP)
four progressive stages of bacteria growth
Norovirus gastroenteritis
44. Microorganisms - such as viruses - bacteria - parasites - and fungi - as well as toxins found in certain plants - mushrooms - and seafood
aseptically packaged
warranty of sale
GMP
biological contaminants
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
thermocouples/termistors
toxins
Ciguatera fish poisoning
proof of food related lawsuits
46. 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)
Shigellosis
water activity (aw)
pH
GMP
47. 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
ultra-high temperature (UHT) pasteurization
reasonable care defense
bimetallic stemmed thermometer
Hemorrhagic colitis
48. Occurs when microorganisms are transferred from one surface or food to another
customer-supplier criteria
inspecting a delivery
cross-contamination
hand antiseptics
49. AIDS - hepatitis B and C - and tuberculosis
warranty of sale
foodborne illness
diseases not spread through food
modified atmosphere packaging (MAP)
50. 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
GMP
three ways food is time-temperature abused
time danger zone (not defined in text)
ultra-high temperature (UHT) pasteurization
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