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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. 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
chemical contaminants
yeasts
Shigellosis
chemical hazards
2. Poisons produced by pathogens - plants - or animals. Some occur in animals as a result of their diet.
contamination
toxins
foodborne-illness outbreak
Anisakiasis
3. 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
approved supplier
procedural barriers
five ways food is cross-contaminated
Amnesic shellfish poisoning (ASP)
4. 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
molds
color-coded equipment
costs of foodborne illness
vacuum-packed
5. 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
foodborne illness
chemical hazards
Hepatits A
acceptable meat criteria
6. 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
time-temperature abused
physical barriers
reasonable care defense
7. Quick and easy. No contact to food. No probes. Does not measure air temperature or internal temperature of food.
infrared (laser) thermometers
single-use gloves
calibration
copper
8. Occurs when microorganisms are transferred from one surface or food to another
cross-contamination
physical contaminants
pufferfish
diseases not spread through food
9. The body's defense system against illness
sous vide
spores
three ways food is time-temperature abused
immune systems
10. Color: no discoloration Texture: firm flesh that springs back when touched Odor: no odor Packaging: product should be surrounded by crushed - self-draining ice
five ways food is cross-contaminated
acceptable poultry criteria
approved supplier
vacuum-packed
11. Tags that document where the shellfish was harvested. Must be kept for 90 days from the date written on them
Crustaceans
shellstock identification tags
acceptable crustacean criteria
Anisakiasis
12. Check products for proper temperatures - expired code dates - signs of thawing and refreezing - pest damage - etc.
single-use gloves
hair restraint
when to change gloves
inspecting a delivery
13. Presence of harmful substances in food
TCS foods
contamination
reasonable care defense
bacteria
14. Small - living organisms that can be seen only through a microscope (not all cause illness - but some do)
Crustaceans
microorganisms
bimetallic stemmed thermometer
chemical contaminants
15. 1. food was unfit to be served 2. food caused the plaintiff harm 3. In serving food - establishment violated the warranty of sale
proof of food related lawsuits
Vibrio gastroenteritis
Norovirus gastroenteritis
temperature danger zone
16. 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
components of good personal hygiene
ultra-high temperature (UHT) pasteurization
infrared (laser) thermometers
TCS foods
17. Odor: mild ocean or seaweed smell Condition: shipped alive - packed in seaweed - and kept moist
acceptable crustacean criteria
Clostridium perfringens gastroenteritis
finger cot
physical hazards
18. Microorganisms - such as viruses - bacteria - parasites - and fungi - as well as toxins found in certain plants - mushrooms - and seafood
Hepatits A
biological contaminants
contamination
finger cot
19. Any time food has been allowed to remain too long at temperatures that favor growth of foodborne microorganisms
carriers
Staphylococcal gastroenteritis
Giardiasis
time-temperature abused
20. Illness caused when toxic metals are leached from utensils or equipment containing them
biological hazards
immune systems
toxic-metal poisoning
acceptable crustacean criteria
21. Liquids or gels that are used to lower the number of pathogens on skin
Shigellosis
inspecting a delivery
immune systems
hand antiseptics
22. Cannot be served unless chef is licensed for it due to the systemic toxins it produces
modified atmosphere packaging (MAP)
pufferfish
TCS foods
Anisakiasis
23. Center for Disease Control and Prevention
CDC
TCS foods
acceptable crustacean criteria
Giardiasis
24. 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)
Amnesic shellfish poisoning (ASP)
water activity (aw)
chemical contaminants
immune systems
25. Common source: parasite -food linked: improperly treated water - produce -common symptoms:Initially: fever Later: diarrhea - abdominal cramps - nausea -most important preventative measure: purchasing from approved - reputable suppliers
Scombroid poisioning
toxic metals
modified atmosphere packaging (MAP)
Giardiasis
26. Odor: no odor Shells: clean and unbroken
four progressive stages of bacteria growth
acceptable shell eggs criteria
five ways food is cross-contaminated
acceptable crustacean criteria
27. 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
Hemorrhagic colitis
Hepatits A
immune systems
28. One that has been inspected and meets all applicable local - state - and federal laws
approved supplier
Clostridium perfringens gastroenteritis
flow of food
infrared (laser) thermometers
29. It is sometimes found in cookware - such as pots and pans
GMP
copper
infrared (laser) thermometers
reasonable care defense
30. 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
biological hazards
Listeriosis
calibration
five ways food is cross-contaminated
31. Audits focus on worker health and hygiene - field sanitation and animal control - fertilizer and pesticide usage - irrigation water - harvest practices
acceptable meat criteria
GAP audits
physical contaminants
finger cot
32. Milk and dairy products - eggs and egg products - fish and shellfish - wheat - soy and soy products - peanuts - pecans - and walnuts
common food allergens
acceptable shell eggs criteria
Hemorrhagic colitis
acceptable crustacean criteria
33. An incident in which two or more people get the same illness after eating the same food
pathogens
foodborne-illness outbreak
physical barriers
Salmonellosis
34. Foreign objects that accidentally get into food (hair - dirt - bandages - metal staples - and broken glass). Also - naturally occurring objects - such as (bones - fillets)
common food allergens
physical hazards
foodborne illness
lead
35. 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
Norovirus gastroenteritis
color-coded equipment
acceptable meat criteria
contamination
36. 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
Paralytic shellfish poisoning (PSP)
thermocouples/termistors
Anisakiasis
chemical hazards
37. Type of fungi that causes food spoilage
contamination
yeasts
CDC
color-coded equipment
38. The transfer of an allergen from a food containing an allergen to a food that does not contain the allergen
Shigellosis
cross-contact
contamination
customer-supplier criteria
39. 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
biological hazards
food allergy
procedural barriers
time-temperature abused
40. 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
sous vide
Staphylococcal gastroenteritis
carriers
proper handwashing steps
41. This metal is found in galvanized items - which are coated with it. Some buckets - tubs - and other items may be galvanized.
acceptable shellfish criteria
Paralytic shellfish poisoning (PSP)
toxins
zinc
42. Odor: mild ocean or seaweed smell Shells: closed and unbroken Condition: if fresh - they are received alive
biological hazards
bacteria
CDC
acceptable shellfish criteria
43. 1. viruses 2. bacteria 3. parasites 4. fungi
components of good personal hygiene
zinc
4 types of pathogens that contaminate food and cause illness
food defense
44. Include illness-causing microorganisms (plant - mushroom - and seafood toxins)
color-coded equipment
pufferfish
biological hazards
Staphylococcal gastroenteritis
45. 1. assign specific equipment to each type of food product 2. clean and sanitize all work surfaces - equipment - and utensils after each task
single-use gloves
temperature danger zone
three ways food is time-temperature abused
physical barriers
46. After 4 hrs. pathogens may grow into a level high enough to cause illness
Amnesic shellfish poisoning (ASP)
toxins
proper handwashing steps
time danger zone (not defined in text)
47. 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
five most common risk factors
carriers
cross-contamination
Hepatits A
48. 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
acceptable meat criteria
five most common risk factors
fungi
time-temperature indicators (TTI)
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
immune systems
4 types of pathogens that contaminate food and cause illness
toxic-metal poisoning
Clostridium perfringens gastroenteritis
50. Form that some bacteria can take to protect themsleves when nutrients are not available
finger cot
Staphylococcal gastroenteritis
Vibrio gastroenteritis
spores