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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. Center for Disease Control and Prevention
foodborne illness
CDC
common food allergens
approved supplier
2. Can help prevent cross contamination by making it easier to assign specific equipment to specific food
acceptable crustacean criteria
color-coded equipment
Giardiasis
diseases not spread through food
3. 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
time-temperature abused
foodborne illness
Salmonellosis
4. 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:
aseptically packaged
color-coded equipment
reasonable care defense
Neurotoxic shellfish poisoning (NSP)
5. 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
single-use gloves
pufferfish
Bacillus cereus gastroenteritis
Neurotoxic shellfish poisoning (NSP)
6. Sealed under sterile conditions to keep it from being contaminated
Crustaceans
aseptically packaged
procedural barriers
pH
7. Temperature pathogens grow best in (41-135 degrees)
Giardiasis
Listeriosis
temperature danger zone
carriers
8. Used to keep food safe by creating a barrier between hands and food
biological hazards
pH
single-use gloves
water activity (aw)
9. It is found in pewter - which can be used to make pitchers and other tableware
three ways food is time-temperature abused
lead
acceptable shellfish criteria
spores
10. Form that some bacteria can take to protect themsleves when nutrients are not available
fungi
pufferfish
pH
spores
11. 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
proper handwashing steps
lead
toxic-metal poisoning
12. Path food takes through an establishment - from purchasing and receiving through storing - prepping - cooking - holding - cooling - reheating - and serving
time danger zone (not defined in text)
bimetallic stemmed thermometer
flow of food
time-temperature abused
13. 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
GAP
spores
Listeriosis
Norovirus gastroenteritis
14. People who carry pathogens and infect others without ever getting sick themselves
physical contaminants
shellstock identification tags
carriers
inspecting a delivery
15. 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
GMP
Vibrio gastroenteritis
single-use gloves
time danger zone (not defined in text)
16. 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
components of good personal hygiene
pH
food defense
GAP audits
17. One that has been inspected and meets all applicable local - state - and federal laws
water activity (aw)
viruses
approved supplier
time-temperature abused
18. 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.
thermocouples/termistors
Listeriosis
spores
acceptable fresh fish criteria
19. 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
FAT TOM
yeasts
viruses
20. Illness caused when toxic metals are leached from utensils or equipment containing them
cross-contamination
toxic-metal poisoning
procedural barriers
acceptable fresh fish criteria
21. 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
physical barriers
Shigellosis
yeasts
carriers
22. 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
three ways food is time-temperature abused
Amnesic shellfish poisoning (ASP)
foodborne-illness outbreak
Salmonellosis
23. 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
bacteria
zinc
components of good personal hygiene
when to change gloves
24. The transfer of an allergen from a food containing an allergen to a food that does not contain the allergen
GMP inspection report
cross-contact
calibration
toxic metals
25. 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
time-temperature indicators (TTI)
pH
water activity (aw)
Vibrio gastroenteritis
26. -common source: seafood toxins -food linked: Tuna - Bonito - Mackerel - Mahi Mahi -common symptoms: Initially: reddening of the face and neck - sweating - headache - burning or tingling sensation in the mouth or throat Possibly later: diarrhea - vomi
procedural barriers
Scombroid poisioning
GAP
time-temperature indicators (TTI)
27. 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
high risk populations
Norovirus gastroenteritis
shellstock identification tags
acceptable fresh fish criteria
28. 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
bacteria
Paralytic shellfish poisoning (PSP)
sous vide
toxic metals
29. 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
Paralytic shellfish poisoning (PSP)
viruses
inspecting a delivery
procedural barriers
30. Type of fungi that causes food spoilage
yeasts
Salmonellosis
Ciguatera fish poisoning
cross-contamination
31. 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
Ciguatera fish poisoning
three ways food is time-temperature abused
sous vide
FIFO
32. First in - first out; rotation method is commonly used to ensure that refrigerated - frozen - and dry products are properly rotated during storage
FIFO
food allergy
five most common risk factors
inspecting a delivery
33. The body's defense system against illness
physical barriers
carriers
vacuum-packed
immune systems
34. 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.
Listeriosis
GMP
thermocouples/termistors
proof of food related lawsuits
35. Odor: mild ocean or seaweed smell Condition: shipped alive - packed in seaweed - and kept moist
hand antiseptics
acceptable crustacean criteria
shellstock identification tags
time-temperature indicators (TTI)
36. Quick and easy. No contact to food. No probes. Does not measure air temperature or internal temperature of food.
sous vide
toxic metals
infrared (laser) thermometers
Norovirus gastroenteritis
37. Include illness-causing microorganisms (plant - mushroom - and seafood toxins)
biological hazards
color-coded equipment
immune systems
time-temperature indicators (TTI)
38. 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
toxic-metal poisoning
food allergy
three ways food is time-temperature abused
general storage guidelines
39. After 4 hrs. pathogens may grow into a level high enough to cause illness
time danger zone (not defined in text)
toxic metals
fungi
pH
40. Odor: mild ocean or seaweed smell Shells: closed and unbroken Condition: if fresh - they are received alive
molds
acceptable shellfish criteria
flow of food
time danger zone (not defined in text)
41. Reviews receiving and storage - processing - shipping - cleaning and sanitizing - personal hygiene - employee training - recall program - HACCP program or other food safety system
parasites
GMP inspection report
Vibrio gastroenteritis
pH
42. An incident in which two or more people get the same illness after eating the same food
fungi
inspecting a delivery
foodborne-illness outbreak
bimetallic stemmed thermometer
43. Poisons produced by pathogens - plants - or animals. Some occur in animals as a result of their diet.
proof of food related lawsuits
time-temperature abused
toxins
parasites
44. Common source: parasite -food linked: Herring - Cod - Halibut - Mackerel - Pacific Salmon -common symptoms: tingling in throat - coughing up worms -most important preventative measure: purchasing from approved - reputable suppliers
warranty of sale
Anisakiasis
five ways food is cross-contaminated
fungi
45. Tags that document where the shellfish was harvested. Must be kept for 90 days from the date written on them
Botulism
proof of food related lawsuits
toxins
shellstock identification tags
46. Small - living organisms that can be seen only through a microscope (not all cause illness - but some do)
microorganisms
chemical contaminants
procedural barriers
biological contaminants
47. 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
Listeriosis
Hepatits A
thermocouples/termistors
Neurotoxic shellfish poisoning (NSP)
48. Keeps hair away from food and keep the foodhandler from touching it
acceptable crustacean criteria
sous vide
GAP
hair restraint
49. Common source: bacteria -food linked: meat - poultry - stews and gravies -common symptoms: diarrhea - severe abdominal pain -most important preventative measure: controlling time and temperature
Staphylococcal gastroenteritis
ultra-high temperature (UHT) pasteurization
Clostridium perfringens gastroenteritis
toxic-metal poisoning
50. Good agricultural practices
toxins
four progressive stages of bacteria growth
GAP
foodborne-illness outbreak