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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. Single-use finger cover worn over bandages on hands and fingers that protect the bandage and keep it from falling off into food
pathogens
finger cot
molds
carriers
2. Presence of harmful substances in food
GAP audits
flow of food
contamination
bimetallic stemmed thermometer
3. Can help prevent cross contamination by making it easier to assign specific equipment to specific food
flow of food
spores
proof of food related lawsuits
color-coded equipment
4. Good agricultural practices
GAP
chemical hazards
aseptically packaged
food defense
5. The rules for how the food must be handled
five most common risk factors
warranty of sale
acceptable meat criteria
physical contaminants
6. Poisons produced by pathogens - plants - or animals. Some occur in animals as a result of their diet.
spores
hair restraint
chemical contaminants
toxins
7. 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
Shigellosis
parasites
toxic metals
five most common risk factors
8. 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)
pufferfish
Ciguatera fish poisoning
acceptable poultry criteria
water activity (aw)
9. The transfer of an allergen from a food containing an allergen to a food that does not contain the allergen
lead
cross-contact
immune systems
pH
10. People who carry pathogens and infect others without ever getting sick themselves
spores
GAP
thermocouples/termistors
carriers
11. 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
procedural barriers
proper handwashing steps
cross-contamination
calibration
12. 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
physical hazards
color-coded equipment
acceptable poultry criteria
three ways food is time-temperature abused
13. Milk and dairy products - eggs and egg products - fish and shellfish - wheat - soy and soy products - peanuts - pecans - and walnuts
Staphylococcal gastroenteritis
common food allergens
physical barriers
time-temperature abused
14. 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
TCS foods
sous vide
high risk populations
immune systems
15. Illness-causing microorganisms
vacuum-packed
pathogens
cross-contamination
pH
16. Odor: mild ocean or seaweed smell Condition: shipped alive - packed in seaweed - and kept moist
foodborne illness
approved supplier
food defense
acceptable crustacean criteria
17. Foreign objects that accidentally get into food (hair - dirt - bandages - metal staples - and broken glass). Also - naturally occurring objects - such as (bones - fillets)
physical hazards
shellstock identification tags
components of good personal hygiene
chemical contaminants
18. 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
water activity (aw)
Hemorrhagic colitis
five most common risk factors
Staphylococcal gastroenteritis
19. 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
bimetallic stemmed thermometer
parasites
Amnesic shellfish poisoning (ASP)
20. First in - first out; rotation method is commonly used to ensure that refrigerated - frozen - and dry products are properly rotated during storage
Ciguatera fish poisoning
FIFO
food allergy
acceptable shell eggs criteria
21. Keeps hair away from food and keep the foodhandler from touching it
thermocouples/termistors
hair restraint
time-temperature indicators (TTI)
Salmonellosis
22. 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
food defense
Staphylococcal gastroenteritis
Listeriosis
when to change gloves
23. 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
TCS foods
vacuum-packed
flow of food
color-coded equipment
24. 1. infants and preschool-age children 2. pregnant women 3. elderly people 4. others with compromised immune systems
Paralytic shellfish poisoning (PSP)
biological hazards
yeasts
high risk populations
25. 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
acceptable fresh fish criteria
when to change gloves
temperature danger zone
procedural barriers
26. Quick and easy. No contact to food. No probes. Does not measure air temperature or internal temperature of food.
infrared (laser) thermometers
three ways food is time-temperature abused
proof of food related lawsuits
yeasts
27. AIDS - hepatitis B and C - and tuberculosis
diseases not spread through food
4 types of pathogens that contaminate food and cause illness
foodborne-illness outbreak
Hepatits A
28. 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)
pH
foodborne-illness outbreak
calibration
Listeriosis
29. Illness caused when toxic metals are leached from utensils or equipment containing them
toxic-metal poisoning
GMP inspection report
FAT TOM
single-use gloves
30. Used to keep food safe by creating a barrier between hands and food
Listeriosis
cross-contact
parasites
single-use gloves
31. 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
water activity (aw)
Crytosporidiosis
Clostridium perfringens gastroenteritis
bimetallic stemmed thermometer
32. 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)
pathogens
Neurotoxic shellfish poisoning (NSP)
Staphylococcal gastroenteritis
33. Color: no discoloration Texture: firm flesh that springs back when touched Odor: no odor Packaging: product should be surrounded by crushed - self-draining ice
cross-contact
Listeriosis
aseptically packaged
acceptable poultry criteria
34. 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
five most common risk factors
modified atmosphere packaging (MAP)
Giardiasis
acceptable fresh fish criteria
35. Liquids or gels that are used to lower the number of pathogens on skin
hand antiseptics
toxins
five most common risk factors
Clostridium perfringens gastroenteritis
36. An incident in which two or more people get the same illness after eating the same food
foodborne-illness outbreak
proof of food related lawsuits
Neurotoxic shellfish poisoning (NSP)
cross-contact
37. 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
FAT TOM
food defense
costs of foodborne illness
general storage guidelines
38. Odor: mild ocean or seaweed smell Shells: closed and unbroken Condition: if fresh - they are received alive
calibration
cross-contact
acceptable shellfish criteria
Bacillus cereus gastroenteritis
39. Path food takes through an establishment - from purchasing and receiving through storing - prepping - cooking - holding - cooling - reheating - and serving
Hemorrhagic colitis
foodborne-illness outbreak
general storage guidelines
flow of food
40. Form that some bacteria can take to protect themsleves when nutrients are not available
spores
FAT TOM
reasonable care defense
thermocouples/termistors
41. Any time food has been allowed to remain too long at temperatures that favor growth of foodborne microorganisms
chemical hazards
diseases not spread through food
molds
time-temperature abused
42. Cannot be served unless chef is licensed for it due to the systemic toxins it produces
Crytosporidiosis
molds
pufferfish
viruses
43. 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
parasites
immune systems
Norovirus gastroenteritis
Giardiasis
44. Type of fungus that causes food spoilage. Some molds produce toxins that can cause foodborne illness
vacuum-packed
molds
physical hazards
foodborne illness
45. 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
color-coded equipment
Crytosporidiosis
warranty of sale
GAP
46. Disease carried or transmitted to people by food
acceptable crustacean criteria
hand antiseptics
foodborne illness
vacuum-packed
47. (six conditions pathogens need to grow) Food - Acidtity - Temperature - Time - Oxygen - and Moisture
toxic-metal poisoning
FAT TOM
CDC
Crytosporidiosis
48. Audits focus on worker health and hygiene - field sanitation and animal control - fertilizer and pesticide usage - irrigation water - harvest practices
GAP audits
Ciguatera fish poisoning
time-temperature abused
CDC
49. One that has been inspected and meets all applicable local - state - and federal laws
Crustaceans
approved supplier
high risk populations
temperature danger zone
50. 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
customer-supplier criteria
calibration
time-temperature abused
vacuum-packed