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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. Lead - copper - zinc
finger cot
time danger zone (not defined in text)
toxic metals
Scombroid poisioning
2. 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
Hemorrhagic colitis
general storage guidelines
GAP
acceptable shell eggs criteria
3. 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
shellstock identification tags
Amnesic shellfish poisoning (ASP)
pH
Botulism
4. Occurs when microorganisms are transferred from one surface or food to another
cross-contamination
infrared (laser) thermometers
water activity (aw)
Clostridium perfringens gastroenteritis
5. Common source: virus -food linked: ready-to-eat food - shellfish from contaminated water -common symptoms: fever - general weakness - nausea - abdominal pain - jaundice (appears later) -when symptoms show: may not show for weeks but can be highly inf
Hepatits A
biological hazards
physical contaminants
fungi
6. 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
Staphylococcal gastroenteritis
pH
zinc
costs of foodborne illness
7. Form that some bacteria can take to protect themsleves when nutrients are not available
single-use gloves
Norovirus gastroenteritis
spores
shellstock identification tags
8. 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
reasonable care defense
customer-supplier criteria
aseptically packaged
acceptable fresh fish criteria
9. Poisons produced by pathogens - plants - or animals. Some occur in animals as a result of their diet.
toxic-metal poisoning
Shigellosis
time-temperature indicators (TTI)
toxins
10. 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.
acceptable shellfish criteria
GMP inspection report
thermocouples/termistors
Anisakiasis
11. It is found in pewter - which can be used to make pitchers and other tableware
physical barriers
reasonable care defense
Norovirus gastroenteritis
lead
12. 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
acceptable meat criteria
fungi
spores
foodborne-illness outbreak
13. First in - first out; rotation method is commonly used to ensure that refrigerated - frozen - and dry products are properly rotated during storage
food defense
physical contaminants
aseptically packaged
FIFO
14. 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
carriers
GAP audits
FIFO
customer-supplier criteria
15. This metal is found in galvanized items - which are coated with it. Some buckets - tubs - and other items may be galvanized.
zinc
foodborne-illness outbreak
bacteria
spores
16. Type of fungi that causes food spoilage
yeasts
time-temperature indicators (TTI)
acceptable poultry criteria
physical hazards
17. Used to keep food safe by creating a barrier between hands and food
4 types of pathogens that contaminate food and cause illness
copper
single-use gloves
biological hazards
18. Liquids or gels that are used to lower the number of pathogens on skin
hand antiseptics
Clostridium perfringens gastroenteritis
four progressive stages of bacteria growth
contamination
19. 1. viruses 2. bacteria 3. parasites 4. fungi
vacuum-packed
hair restraint
4 types of pathogens that contaminate food and cause illness
chemical contaminants
20. 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
parasites
4 types of pathogens that contaminate food and cause illness
ultra-high temperature (UHT) pasteurization
acceptable poultry criteria
21. Illness caused when toxic metals are leached from utensils or equipment containing them
acceptable crustacean criteria
costs of foodborne illness
bacteria
toxic-metal poisoning
22. 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.
Amnesic shellfish poisoning (ASP)
common food allergens
GMP
procedural barriers
23. Odor: mild ocean or seaweed smell Condition: shipped alive - packed in seaweed - and kept moist
food defense
4 types of pathogens that contaminate food and cause illness
acceptable crustacean criteria
carriers
24. Center for Disease Control and Prevention
Crustaceans
Staphylococcal gastroenteritis
CDC
biological hazards
25. 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
cross-contact
Vibrio gastroenteritis
Paralytic shellfish poisoning (PSP)
flow of food
26. Cannot be served unless chef is licensed for it due to the systemic toxins it produces
pufferfish
Clostridium perfringens gastroenteritis
GAP audits
general storage guidelines
27. Include cleaners - sanitizers - polishes - machine lubricants - and toxic metals
molds
toxic-metal poisoning
hand antiseptics
chemical hazards
28. 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
pathogens
physical barriers
when to change gloves
immune systems
29. After 4 hrs. pathogens may grow into a level high enough to cause illness
zinc
thermocouples/termistors
time danger zone (not defined in text)
acceptable meat criteria
30. An incident in which two or more people get the same illness after eating the same food
zinc
water activity (aw)
foodborne-illness outbreak
procedural barriers
31. The body's defense system against illness
Giardiasis
immune systems
pH
acceptable fresh fish criteria
32. Common source: bacteria -food linked: poultry and eggs - dairy - produce -common symptoms: diarrhea - abdominal cramps - vomiting - fever -most important preventative measure: avoiding cross-contamination
Salmonellosis
time danger zone (not defined in text)
hair restraint
Neurotoxic shellfish poisoning (NSP)
33. Odor: no odor Shells: clean and unbroken
cross-contamination
hand antiseptics
when to change gloves
acceptable shell eggs criteria
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
sous vide
foodborne-illness outbreak
time-temperature indicators (TTI)
shellstock identification tags
35. Program developed and implemented by an operation to prevent deliberate contamination of its food
finger cot
flow of food
food defense
infrared (laser) thermometers
36. Must show that the establishment did everything that could be reasonably expected to keep its food safe
toxic-metal poisoning
pathogens
molds
reasonable care defense
37. 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)
proper handwashing steps
water activity (aw)
shellstock identification tags
procedural barriers
38. 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
carriers
GMP inspection report
physical contaminants
39. 1. assign specific equipment to each type of food product 2. clean and sanitize all work surfaces - equipment - and utensils after each task
hair restraint
Botulism
physical barriers
bacteria
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
when to change gloves
Crytosporidiosis
water activity (aw)
components of good personal hygiene
41. 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
warranty of sale
molds
Paralytic shellfish poisoning (PSP)
bacteria
42. 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
general storage guidelines
vacuum-packed
flow of food
costs of foodborne illness
43. 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
reasonable care defense
modified atmosphere packaging (MAP)
FAT TOM
Shigellosis
44. 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
three ways food is time-temperature abused
Salmonellosis
sous vide
four progressive stages of bacteria growth
45. 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
Scombroid poisioning
Norovirus gastroenteritis
GMP
acceptable shell eggs criteria
46. Can help prevent cross contamination by making it easier to assign specific equipment to specific food
color-coded equipment
proof of food related lawsuits
TCS foods
GAP
47. Milk and dairy products - eggs and egg products - fish and shellfish - wheat - soy and soy products - peanuts - pecans - and walnuts
hand antiseptics
Neurotoxic shellfish poisoning (NSP)
common food allergens
when to change gloves
48. Audits focus on worker health and hygiene - field sanitation and animal control - fertilizer and pesticide usage - irrigation water - harvest practices
foodborne illness
GAP audits
customer-supplier criteria
warranty of sale
49. 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
components of good personal hygiene
FAT TOM
Listeriosis
reasonable care defense
50. Reviews receiving and storage - processing - shipping - cleaning and sanitizing - personal hygiene - employee training - recall program - HACCP program or other food safety system
color-coded equipment
sous vide
yeasts
GMP inspection report