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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. It is sometimes found in cookware - such as pots and pans
ultra-high temperature (UHT) pasteurization
Crytosporidiosis
personal hygiene
copper
2. After 4 hrs. pathogens may grow into a level high enough to cause illness
fungi
acceptable meat criteria
Hemorrhagic colitis
time danger zone (not defined in text)
3. 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
infrared (laser) thermometers
sous vide
color-coded equipment
aseptically packaged
4. Single-use finger cover worn over bandages on hands and fingers that protect the bandage and keep it from falling off into food
modified atmosphere packaging (MAP)
finger cot
infrared (laser) thermometers
hair restraint
5. It is found in pewter - which can be used to make pitchers and other tableware
pufferfish
cross-contact
yeasts
lead
6. 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 shellfish criteria
water activity (aw)
thermocouples/termistors
Paralytic shellfish poisoning (PSP)
7. Odor: mild ocean or seaweed smell Condition: shipped alive - packed in seaweed - and kept moist
water activity (aw)
acceptable crustacean criteria
components of good personal hygiene
Hepatits A
8. Lag - log - stationary - and death
customer-supplier criteria
Bacillus cereus gastroenteritis
Hemorrhagic colitis
four progressive stages of bacteria growth
9. Odor: mild ocean or seaweed smell Shells: closed and unbroken Condition: if fresh - they are received alive
acceptable shellfish criteria
warranty of sale
Shigellosis
costs of foodborne illness
10. AIDS - hepatitis B and C - and tuberculosis
diseases not spread through food
toxic-metal poisoning
single-use gloves
foodborne illness
11. People who carry pathogens and infect others without ever getting sick themselves
five most common risk factors
immune systems
proper handwashing steps
carriers
12. Processed by removing the air around the product sealed in a package; bacon is an example
Neurotoxic shellfish poisoning (NSP)
proper handwashing steps
acceptable shellfish criteria
vacuum-packed
13. 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
toxic-metal poisoning
Listeriosis
4 types of pathogens that contaminate food and cause illness
lead
14. The transfer of an allergen from a food containing an allergen to a food that does not contain the allergen
warranty of sale
temperature danger zone
cross-contact
immune systems
15. 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.
pH
Hemorrhagic colitis
common food allergens
thermocouples/termistors
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
foodborne illness
acceptable crustacean criteria
components of good personal hygiene
Bacillus cereus gastroenteritis
17. Quick and easy. No contact to food. No probes. Does not measure air temperature or internal temperature of food.
CDC
five most common risk factors
infrared (laser) thermometers
acceptable shellfish criteria
18. Cannot be served unless chef is licensed for it due to the systemic toxins it produces
common food allergens
pufferfish
FAT TOM
physical contaminants
19. 1. assign specific equipment to each type of food product 2. clean and sanitize all work surfaces - equipment - and utensils after each task
GMP inspection report
physical barriers
components of good personal hygiene
foodborne illness
20. Presence of harmful substances in food
Ciguatera fish poisoning
contamination
FAT TOM
Neurotoxic shellfish poisoning (NSP)
21. (six conditions pathogens need to grow) Food - Acidtity - Temperature - Time - Oxygen - and Moisture
physical hazards
microorganisms
FAT TOM
diseases not spread through food
22. Common source: bacteria -food linked: poultry and eggs - dairy - produce -common symptoms: diarrhea - abdominal cramps - vomiting - fever -most important preventative measure: avoiding cross-contamination
4 types of pathogens that contaminate food and cause illness
components of good personal hygiene
calibration
Salmonellosis
23. -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
Scombroid poisioning
FAT TOM
biological hazards
acceptable meat criteria
24. Path food takes through an establishment - from purchasing and receiving through storing - prepping - cooking - holding - cooling - reheating - and serving
finger cot
FIFO
Giardiasis
flow of food
25. Keeps hair away from food and keep the foodhandler from touching it
molds
toxic metals
hair restraint
acceptable poultry criteria
26. Temperature pathogens grow best in (41-135 degrees)
Scombroid poisioning
infrared (laser) thermometers
Ciguatera fish poisoning
temperature danger zone
27. 1. food was unfit to be served 2. food caused the plaintiff harm 3. In serving food - establishment violated the warranty of sale
Paralytic shellfish poisoning (PSP)
proof of food related lawsuits
inspecting a delivery
acceptable crustacean criteria
28. Check products for proper temperatures - expired code dates - signs of thawing and refreezing - pest damage - etc.
acceptable poultry criteria
inspecting a delivery
pathogens
acceptable shellfish criteria
29. Reviews receiving and storage - processing - shipping - cleaning and sanitizing - personal hygiene - employee training - recall program - HACCP program or other food safety system
approved supplier
when to change gloves
GMP inspection report
acceptable shell eggs criteria
30. Small - living organisms that can be seen only through a microscope (not all cause illness - but some do)
cross-contact
microorganisms
time danger zone (not defined in text)
Hemorrhagic colitis
31. 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
foodborne illness
TCS foods
lead
flow of food
32. 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
Shigellosis
common food allergens
Staphylococcal gastroenteritis
time-temperature indicators (TTI)
33. 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
chemical contaminants
Crustaceans
Amnesic shellfish poisoning (ASP)
procedural barriers
34. Tags that document where the shellfish was harvested. Must be kept for 90 days from the date written on them
fungi
food allergy
Listeriosis
shellstock identification tags
35. Microorganisms - such as viruses - bacteria - parasites - and fungi - as well as toxins found in certain plants - mushrooms - and seafood
calibration
biological contaminants
Amnesic shellfish poisoning (ASP)
flow of food
36. Include cleaners - sanitizers - polishes - machine lubricants - and toxic metals
acceptable crustacean criteria
Botulism
five ways food is cross-contaminated
chemical hazards
37. Disease carried or transmitted to people by food
time-temperature abused
GMP inspection report
aseptically packaged
foodborne illness
38. The body's negative reaction to a particular food protein.
food allergy
vacuum-packed
physical hazards
Scombroid poisioning
39. Color: no discoloration Texture: firm flesh that springs back when touched Odor: no odor Packaging: product should be surrounded by crushed - self-draining ice
physical contaminants
acceptable poultry criteria
Neurotoxic shellfish poisoning (NSP)
toxic-metal poisoning
40. 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)
biological contaminants
pH
when to change gloves
water activity (aw)
41. Can help prevent cross contamination by making it easier to assign specific equipment to specific food
temperature danger zone
pH
components of good personal hygiene
color-coded equipment
42. 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
proper handwashing steps
infrared (laser) thermometers
Crustaceans
acceptable shellfish criteria
43. Any time food has been allowed to remain too long at temperatures that favor growth of foodborne microorganisms
reasonable care defense
time-temperature abused
five ways food is cross-contaminated
chemical hazards
44. The body's defense system against illness
FIFO
immune systems
pathogens
Giardiasis
45. First in - first out; rotation method is commonly used to ensure that refrigerated - frozen - and dry products are properly rotated during storage
FIFO
molds
pathogens
diseases not spread through food
46. 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
time-temperature indicators (TTI)
approved supplier
costs of foodborne illness
physical barriers
47. 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
Norovirus gastroenteritis
shellstock identification tags
common food allergens
Vibrio gastroenteritis
48. -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
sous vide
GAP
Botulism
toxic metals
49. Lead - copper - zinc
time danger zone (not defined in text)
Crytosporidiosis
Anisakiasis
toxic metals
50. 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
viruses
Hepatits A
microorganisms
Bacillus cereus gastroenteritis