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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: 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 outbreak
water activity (aw)
acceptable meat criteria
Hepatits A
2. 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
color-coded equipment
Salmonellosis
general storage guidelines
four progressive stages of bacteria growth
3. 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
thermocouples/termistors
acceptable fresh fish criteria
microorganisms
high risk populations
4. 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
proof of food related lawsuits
bimetallic stemmed thermometer
food defense
Botulism
5. 1. viruses 2. bacteria 3. parasites 4. fungi
physical barriers
biological contaminants
acceptable meat criteria
4 types of pathogens that contaminate food and cause illness
6. Illness-causing microorganisms
Hemorrhagic colitis
time danger zone (not defined in text)
pathogens
parasites
7. Presence of harmful substances in food
acceptable poultry criteria
acceptable fresh fish criteria
contamination
molds
8. 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
five most common risk factors
diseases not spread through food
five ways food is cross-contaminated
costs of foodborne illness
9. After 4 hrs. pathogens may grow into a level high enough to cause illness
customer-supplier criteria
time-temperature indicators (TTI)
cross-contact
time danger zone (not defined in text)
10. Lead - copper - zinc
Norovirus gastroenteritis
4 types of pathogens that contaminate food and cause illness
customer-supplier criteria
toxic metals
11. 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
acceptable fresh fish criteria
physical hazards
four progressive stages of bacteria growth
12. AIDS - hepatitis B and C - and tuberculosis
diseases not spread through food
contamination
modified atmosphere packaging (MAP)
Botulism
13. 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
vacuum-packed
acceptable shellfish criteria
Botulism
TCS foods
14. Include illness-causing microorganisms (plant - mushroom - and seafood toxins)
pufferfish
Hepatits A
biological hazards
Neurotoxic shellfish poisoning (NSP)
15. 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
contamination
calibration
modified atmosphere packaging (MAP)
shellstock identification tags
16. Sealed under sterile conditions to keep it from being contaminated
chemical hazards
aseptically packaged
foodborne illness
acceptable fresh fish criteria
17. Common source: bacteria -food linked: undercooked ground beef - contaminated produce -common symptoms: diarrhea (bloody) - abdominal cramps - kidney failure (severe cases) -most important preventative measure: controlling time and temperature
Hemorrhagic colitis
fungi
physical contaminants
microorganisms
18. Processed by removing the air around the product sealed in a package; bacon is an example
acceptable meat criteria
lead
vacuum-packed
biological hazards
19. Organism that needs to live in a host organism to survive. Parasites can be found in water and inside many animals - such as cows - chickens - pigs - and fish. Proper cooking and freezing will kill parasites. Avoiding cross-contamination and practici
parasites
Staphylococcal gastroenteritis
CDC
Crustaceans
20. People who carry pathogens and infect others without ever getting sick themselves
food allergy
carriers
cross-contact
viruses
21. Form that some bacteria can take to protect themsleves when nutrients are not available
spores
calibration
time danger zone (not defined in text)
FAT TOM
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
reasonable care defense
Hepatits A
five ways food is cross-contaminated
23. 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
biological contaminants
Anisakiasis
costs of foodborne illness
acceptable shell eggs criteria
24. 1. infants and preschool-age children 2. pregnant women 3. elderly people 4. others with compromised immune systems
high risk populations
four progressive stages of bacteria growth
FIFO
Ciguatera fish poisoning
25. This metal is found in galvanized items - which are coated with it. Some buckets - tubs - and other items may be galvanized.
sous vide
vacuum-packed
zinc
Norovirus gastroenteritis
26. Type of fungus that causes food spoilage. Some molds produce toxins that can cause foodborne illness
acceptable meat criteria
Ciguatera fish poisoning
molds
parasites
27. 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
cross-contamination
FIFO
ultra-high temperature (UHT) pasteurization
microorganisms
28. 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.
Crytosporidiosis
Hemorrhagic colitis
thermocouples/termistors
Shigellosis
29. The body's negative reaction to a particular food protein.
acceptable poultry criteria
pH
components of good personal hygiene
food allergy
30. Poisons produced by pathogens - plants - or animals. Some occur in animals as a result of their diet.
pufferfish
thermocouples/termistors
toxins
time-temperature abused
31. 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)
single-use gloves
water activity (aw)
three ways food is time-temperature abused
CDC
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
Scombroid poisioning
pufferfish
CDC
time-temperature indicators (TTI)
33. 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
three ways food is time-temperature abused
acceptable meat criteria
food allergy
34. Odor: mild ocean or seaweed smell Condition: shipped alive - packed in seaweed - and kept moist
Giardiasis
acceptable crustacean criteria
finger cot
physical hazards
35. Good agricultural practices
GAP
Vibrio gastroenteritis
approved supplier
FAT TOM
36. 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
GMP
sous vide
single-use gloves
time danger zone (not defined in text)
37. 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
cross-contamination
vacuum-packed
Staphylococcal gastroenteritis
fungi
38. 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
sous vide
Botulism
acceptable meat criteria
39. It is found in pewter - which can be used to make pitchers and other tableware
toxic metals
costs of foodborne illness
Crytosporidiosis
lead
40. Include cleaners - sanitizers - polishes - machine lubricants - and toxic metals
Crytosporidiosis
Clostridium perfringens gastroenteritis
water activity (aw)
chemical hazards
41. 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
Norovirus gastroenteritis
contamination
when to change gloves
GAP
42. Small - living organisms that can be seen only through a microscope (not all cause illness - but some do)
Scombroid poisioning
FAT TOM
microorganisms
common food allergens
43. Foreign objects that accidentally get into food (hair - dirt - bandages - metal staples - and broken glass). Also - naturally occurring objects - such as (bones - fillets)
flow of food
GMP inspection report
hair restraint
physical hazards
44. 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
TCS foods
immune systems
bimetallic stemmed thermometer
45. Liquids or gels that are used to lower the number of pathogens on skin
GMP inspection report
hand antiseptics
time-temperature indicators (TTI)
foodborne illness
46. Must show that the establishment did everything that could be reasonably expected to keep its food safe
immune systems
reasonable care defense
vacuum-packed
customer-supplier criteria
47. 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
Amnesic shellfish poisoning (ASP)
GAP
48. Lag - log - stationary - and death
diseases not spread through food
vacuum-packed
four progressive stages of bacteria growth
carriers
49. It is sometimes found in cookware - such as pots and pans
copper
components of good personal hygiene
warranty of sale
Shigellosis
50. 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
chemical hazards
inspecting a delivery
fungi
carriers