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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. Microorganisms - such as viruses - bacteria - parasites - and fungi - as well as toxins found in certain plants - mushrooms - and seafood
Scombroid poisioning
GMP inspection report
biological contaminants
lead
2. 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)
costs of foodborne illness
viruses
customer-supplier criteria
water activity (aw)
3. Path food takes through an establishment - from purchasing and receiving through storing - prepping - cooking - holding - cooling - reheating - and serving
TCS foods
Amnesic shellfish poisoning (ASP)
flow of food
five ways food is cross-contaminated
4. Any time food has been allowed to remain too long at temperatures that favor growth of foodborne microorganisms
Crytosporidiosis
time-temperature abused
five ways food is cross-contaminated
spores
5. The rules for how the food must be handled
physical contaminants
common food allergens
warranty of sale
lead
6. -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
GAP
chemical contaminants
Botulism
cross-contact
7. 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
bacteria
five most common risk factors
flow of food
fungi
8. Chemical substances - such as cleaners - sanitizers - polishes - machine lubricants - and toxic metals - that leach from cookware and equipment
chemical contaminants
five ways food is cross-contaminated
costs of foodborne illness
FIFO
9. 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
thermocouples/termistors
lead
copper
10. Disease carried or transmitted to people by food
modified atmosphere packaging (MAP)
bimetallic stemmed thermometer
foodborne illness
procedural barriers
11. 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
bimetallic stemmed thermometer
4 types of pathogens that contaminate food and cause illness
hand antiseptics
parasites
12. 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
sous vide
contamination
four progressive stages of bacteria growth
Ciguatera fish poisoning
13. The body's defense system against illness
FIFO
finger cot
GAP audits
immune systems
14. 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
finger cot
food defense
copper
15. 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
time-temperature indicators (TTI)
five ways food is cross-contaminated
Bacillus cereus gastroenteritis
reasonable care defense
16. 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
temperature danger zone
Anisakiasis
Crytosporidiosis
personal hygiene
17. Small - living organisms that can be seen only through a microscope (not all cause illness - but some do)
physical contaminants
microorganisms
Amnesic shellfish poisoning (ASP)
zinc
18. Quick and easy. No contact to food. No probes. Does not measure air temperature or internal temperature of food.
infrared (laser) thermometers
time danger zone (not defined in text)
Botulism
high risk populations
19. 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
toxins
Paralytic shellfish poisoning (PSP)
sous vide
modified atmosphere packaging (MAP)
20. AIDS - hepatitis B and C - and tuberculosis
carriers
physical barriers
diseases not spread through food
GAP audits
21. 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
immune systems
temperature danger zone
acceptable poultry criteria
Ciguatera fish poisoning
22. Tags that document where the shellfish was harvested. Must be kept for 90 days from the date written on them
biological contaminants
food allergy
procedural barriers
shellstock identification tags
23. 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
yeasts
warranty of sale
calibration
FAT TOM
24. 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
FIFO
bacteria
Crytosporidiosis
Crustaceans
25. 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
single-use gloves
cross-contamination
zinc
26. 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
Vibrio gastroenteritis
Crytosporidiosis
shellstock identification tags
flow of food
27. First in - first out; rotation method is commonly used to ensure that refrigerated - frozen - and dry products are properly rotated during storage
reasonable care defense
acceptable crustacean criteria
FIFO
biological hazards
28. Single-use finger cover worn over bandages on hands and fingers that protect the bandage and keep it from falling off into food
physical contaminants
toxic metals
yeasts
finger cot
29. Reviews receiving and storage - processing - shipping - cleaning and sanitizing - personal hygiene - employee training - recall program - HACCP program or other food safety system
GMP inspection report
contamination
Vibrio gastroenteritis
high risk populations
30. 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
single-use gloves
three ways food is time-temperature abused
components of good personal hygiene
costs of foodborne illness
31. Include cleaners - sanitizers - polishes - machine lubricants - and toxic metals
chemical hazards
acceptable crustacean criteria
food defense
hand antiseptics
32. Lag - log - stationary - and death
components of good personal hygiene
Salmonellosis
toxic-metal poisoning
four progressive stages of bacteria growth
33. Include illness-causing microorganisms (plant - mushroom - and seafood toxins)
bimetallic stemmed thermometer
bacteria
Amnesic shellfish poisoning (ASP)
biological hazards
34. Good agricultural practices
hair restraint
thermocouples/termistors
finger cot
GAP
35. 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:
Neurotoxic shellfish poisoning (NSP)
chemical contaminants
thermocouples/termistors
time danger zone (not defined in text)
36. Cannot be served unless chef is licensed for it due to the systemic toxins it produces
Neurotoxic shellfish poisoning (NSP)
procedural barriers
acceptable shellfish criteria
pufferfish
37. The body's negative reaction to a particular food protein.
five most common risk factors
food allergy
Vibrio gastroenteritis
physical barriers
38. One that has been inspected and meets all applicable local - state - and federal laws
acceptable shell eggs criteria
approved supplier
cross-contact
acceptable meat criteria
39. 1. infants and preschool-age children 2. pregnant women 3. elderly people 4. others with compromised immune systems
acceptable fresh fish criteria
Scombroid poisioning
shellstock identification tags
high risk populations
40. 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
infrared (laser) thermometers
parasites
4 types of pathogens that contaminate food and cause illness
calibration
41. Milk and dairy products - eggs and egg products - fish and shellfish - wheat - soy and soy products - peanuts - pecans - and walnuts
Amnesic shellfish poisoning (ASP)
Crustaceans
common food allergens
physical hazards
42. Processed by removing the air around the product sealed in a package; bacon is an example
Scombroid poisioning
Botulism
FAT TOM
vacuum-packed
43. Used to keep food safe by creating a barrier between hands and food
single-use gloves
GAP
acceptable shell eggs criteria
vacuum-packed
44. Liquids or gels that are used to lower the number of pathogens on skin
Salmonellosis
food defense
hand antiseptics
Scombroid poisioning
45. 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
Bacillus cereus gastroenteritis
time danger zone (not defined in text)
immune systems
TCS foods
46. Sealed under sterile conditions to keep it from being contaminated
Crytosporidiosis
Amnesic shellfish poisoning (ASP)
microorganisms
aseptically packaged
47. Lead - copper - zinc
Paralytic shellfish poisoning (PSP)
toxic metals
warranty of sale
time danger zone (not defined in text)
48. 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
acceptable crustacean criteria
three ways food is time-temperature abused
approved supplier
inspecting a delivery
49. 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
Crytosporidiosis
personal hygiene
GAP
Ciguatera fish poisoning
50. This metal is found in galvanized items - which are coated with it. Some buckets - tubs - and other items may be galvanized.
toxic-metal poisoning
zinc
hand antiseptics
toxins