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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. 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
personal hygiene
bacteria
viruses
GAP audits
2. 1. food was unfit to be served 2. food caused the plaintiff harm 3. In serving food - establishment violated the warranty of sale
single-use gloves
Scombroid poisioning
proof of food related lawsuits
acceptable shell eggs criteria
3. 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
finger cot
microorganisms
GAP audits
components of good personal hygiene
4. 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
FIFO
GAP audits
lead
5. It is sometimes found in cookware - such as pots and pans
Bacillus cereus gastroenteritis
toxic metals
food defense
copper
6. The transfer of an allergen from a food containing an allergen to a food that does not contain the allergen
Scombroid poisioning
cross-contact
personal hygiene
time-temperature indicators (TTI)
7. Shrimp - crab - lobster
chemical contaminants
CDC
foodborne illness
Crustaceans
8. The rules for how the food must be handled
temperature danger zone
warranty of sale
biological contaminants
color-coded equipment
9. Used to keep food safe by creating a barrier between hands and food
pufferfish
calibration
single-use gloves
procedural barriers
10. 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
microorganisms
spores
proper handwashing steps
time-temperature indicators (TTI)
11. Odor: mild ocean or seaweed smell Shells: closed and unbroken Condition: if fresh - they are received alive
acceptable shellfish criteria
physical contaminants
acceptable fresh fish criteria
diseases not spread through food
12. Odor: mild ocean or seaweed smell Condition: shipped alive - packed in seaweed - and kept moist
Hemorrhagic colitis
acceptable crustacean criteria
food allergy
acceptable shellfish criteria
13. Sealed under sterile conditions to keep it from being contaminated
thermocouples/termistors
costs of foodborne illness
acceptable shellfish criteria
aseptically packaged
14. 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
costs of foodborne illness
proper handwashing steps
Vibrio gastroenteritis
viruses
15. Good agricultural practices
GAP
Ciguatera fish poisoning
Paralytic shellfish poisoning (PSP)
five ways food is cross-contaminated
16. Tags that document where the shellfish was harvested. Must be kept for 90 days from the date written on them
GMP inspection report
shellstock identification tags
lead
parasites
17. Chemical substances - such as cleaners - sanitizers - polishes - machine lubricants - and toxic metals - that leach from cookware and equipment
Neurotoxic shellfish poisoning (NSP)
proof of food related lawsuits
Clostridium perfringens gastroenteritis
chemical contaminants
18. Foreign objects that accidentally get into food (hair - dirt - bandages - metal staples - and broken glass). Also - naturally occurring objects - such as (bones - fillets)
calibration
physical hazards
foodborne illness
4 types of pathogens that contaminate food and cause illness
19. 1. infants and preschool-age children 2. pregnant women 3. elderly people 4. others with compromised immune systems
sous vide
high risk populations
Salmonellosis
finger cot
20. Can help prevent cross contamination by making it easier to assign specific equipment to specific food
Clostridium perfringens gastroenteritis
when to change gloves
color-coded equipment
physical contaminants
21. 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
reasonable care defense
microorganisms
yeasts
22. 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
pufferfish
Paralytic shellfish poisoning (PSP)
physical contaminants
procedural barriers
23. This is a method of packaging where the air inside of the package is altered using gases such as carbon dioxide and nitrogen. Many fresh-cut produce items are packaged this way
warranty of sale
TCS foods
foodborne illness
modified atmosphere packaging (MAP)
24. Lag - log - stationary - and death
proper handwashing steps
diseases not spread through food
physical barriers
four progressive stages of bacteria growth
25. Common source: bacteria -food linked: meat - poultry - stews and gravies -common symptoms: diarrhea - severe abdominal pain -most important preventative measure: controlling time and temperature
personal hygiene
Clostridium perfringens gastroenteritis
hair restraint
spores
26. 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)
warranty of sale
water activity (aw)
toxins
cross-contamination
27. 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
acceptable fresh fish criteria
Anisakiasis
yeasts
physical contaminants
28. Cannot be served unless chef is licensed for it due to the systemic toxins it produces
cross-contact
pufferfish
FAT TOM
acceptable crustacean criteria
29. 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
Crytosporidiosis
time-temperature indicators (TTI)
Hemorrhagic colitis
microorganisms
30. The body's negative reaction to a particular food protein.
food allergy
GAP audits
spores
TCS foods
31. Temperature pathogens grow best in (41-135 degrees)
FIFO
temperature danger zone
GAP
chemical contaminants
32. AIDS - hepatitis B and C - and tuberculosis
diseases not spread through food
zinc
GMP
physical hazards
33. 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
carriers
five ways food is cross-contaminated
acceptable crustacean criteria
physical barriers
34. 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
temperature danger zone
zinc
approved supplier
35. 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
molds
time-temperature indicators (TTI)
inspecting a delivery
36. 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.
GMP
time-temperature indicators (TTI)
immune systems
cross-contamination
37. 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
toxic-metal poisoning
TCS foods
Vibrio gastroenteritis
ultra-high temperature (UHT) pasteurization
38. Color: no discoloration Texture: firm flesh that springs back when touched Odor: no odor Packaging: product should be surrounded by crushed - self-draining ice
proof of food related lawsuits
Hepatits A
Vibrio gastroenteritis
acceptable poultry criteria
39. First in - first out; rotation method is commonly used to ensure that refrigerated - frozen - and dry products are properly rotated during storage
cross-contamination
FIFO
Vibrio gastroenteritis
Listeriosis
40. -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
Shigellosis
molds
finger cot
Scombroid poisioning
41. Microorganisms - such as viruses - bacteria - parasites - and fungi - as well as toxins found in certain plants - mushrooms - and seafood
hand antiseptics
three ways food is time-temperature abused
biological contaminants
food defense
42. 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
chemical hazards
five most common risk factors
Botulism
Scombroid poisioning
43. 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
ultra-high temperature (UHT) pasteurization
bimetallic stemmed thermometer
GMP inspection report
water activity (aw)
44. 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
Neurotoxic shellfish poisoning (NSP)
Hepatits A
FAT TOM
bacteria
45. 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
contamination
finger cot
Shigellosis
46. (six conditions pathogens need to grow) Food - Acidtity - Temperature - Time - Oxygen - and Moisture
temperature danger zone
Staphylococcal gastroenteritis
FAT TOM
TCS foods
47. The body's defense system against illness
acceptable shellfish criteria
foodborne-illness outbreak
immune systems
TCS foods
48. 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.
sous vide
Anisakiasis
thermocouples/termistors
personal hygiene
49. Must show that the establishment did everything that could be reasonably expected to keep its food safe
sous vide
Anisakiasis
reasonable care defense
Vibrio gastroenteritis
50. Illness-causing microorganisms
general storage guidelines
modified atmosphere packaging (MAP)
physical contaminants
pathogens