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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. 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
when to change gloves
proper handwashing steps
Botulism
inspecting a delivery
2. It is sometimes found in cookware - such as pots and pans
copper
GAP audits
GMP
costs of foodborne illness
3. 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
Botulism
time-temperature indicators (TTI)
fungi
biological hazards
4. Used to keep food safe by creating a barrier between hands and food
single-use gloves
water activity (aw)
yeasts
reasonable care defense
5. Form that some bacteria can take to protect themsleves when nutrients are not available
Hepatits A
spores
food defense
high risk populations
6. 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
inspecting a delivery
diseases not spread through food
Hemorrhagic colitis
7. 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
time danger zone (not defined in text)
Paralytic shellfish poisoning (PSP)
sous vide
proof of food related lawsuits
8. Milk and dairy products - eggs and egg products - fish and shellfish - wheat - soy and soy products - peanuts - pecans - and walnuts
Listeriosis
common food allergens
biological hazards
modified atmosphere packaging (MAP)
9. Physical objects - such as hair - dirt - metal staples - and broken glass - as well as bones in fillets - that have contaminated food
Vibrio gastroenteritis
Staphylococcal gastroenteritis
physical contaminants
GAP audits
10. Foreign objects that accidentally get into food (hair - dirt - bandages - metal staples - and broken glass). Also - naturally occurring objects - such as (bones - fillets)
Bacillus cereus gastroenteritis
Anisakiasis
acceptable fresh fish criteria
physical hazards
11. 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
immune systems
physical contaminants
thermocouples/termistors
Hepatits A
12. 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
vacuum-packed
Listeriosis
Clostridium perfringens gastroenteritis
Anisakiasis
13. 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
Ciguatera fish poisoning
zinc
hand antiseptics
Crytosporidiosis
14. -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
high risk populations
hair restraint
biological contaminants
Botulism
15. An incident in which two or more people get the same illness after eating the same food
cross-contact
foodborne-illness outbreak
Clostridium perfringens gastroenteritis
hand antiseptics
16. Color: no discoloration Texture: firm flesh that springs back when touched Odor: no odor Packaging: product should be surrounded by crushed - self-draining ice
costs of foodborne illness
acceptable poultry criteria
Crytosporidiosis
components of good personal hygiene
17. This metal is found in galvanized items - which are coated with it. Some buckets - tubs - and other items may be galvanized.
foodborne illness
diseases not spread through food
pH
zinc
18. 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
pufferfish
cross-contamination
Clostridium perfringens gastroenteritis
viruses
19. The body's negative reaction to a particular food protein.
Neurotoxic shellfish poisoning (NSP)
food allergy
fungi
GMP
20. Tags that document where the shellfish was harvested. Must be kept for 90 days from the date written on them
shellstock identification tags
components of good personal hygiene
acceptable shell eggs criteria
acceptable meat criteria
21. 1. infants and preschool-age children 2. pregnant women 3. elderly people 4. others with compromised immune systems
Hemorrhagic colitis
proof of food related lawsuits
time danger zone (not defined in text)
high risk populations
22. Odor: mild ocean or seaweed smell Condition: shipped alive - packed in seaweed - and kept moist
Listeriosis
time-temperature indicators (TTI)
acceptable crustacean criteria
single-use gloves
23. 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
4 types of pathogens that contaminate food and cause illness
Hemorrhagic colitis
ultra-high temperature (UHT) pasteurization
fungi
24. Check products for proper temperatures - expired code dates - signs of thawing and refreezing - pest damage - etc.
inspecting a delivery
cross-contamination
spores
personal hygiene
25. 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
foodborne illness
food defense
infrared (laser) thermometers
Vibrio gastroenteritis
26. 1. food was unfit to be served 2. food caused the plaintiff harm 3. In serving food - establishment violated the warranty of sale
Crytosporidiosis
proof of food related lawsuits
hair restraint
food allergy
27. Poisons produced by pathogens - plants - or animals. Some occur in animals as a result of their diet.
five most common risk factors
toxins
finger cot
toxic metals
28. Type of fungus that causes food spoilage. Some molds produce toxins that can cause foodborne illness
Ciguatera fish poisoning
molds
thermocouples/termistors
Salmonellosis
29. 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
thermocouples/termistors
yeasts
pufferfish
30. Program developed and implemented by an operation to prevent deliberate contamination of its food
sous vide
food defense
molds
time danger zone (not defined in text)
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)
components of good personal hygiene
water activity (aw)
Giardiasis
inspecting a delivery
32. 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
Salmonellosis
toxic metals
modified atmosphere packaging (MAP)
fungi
33. 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
high risk populations
parasites
Hemorrhagic colitis
Anisakiasis
34. 1. make sure suppliers are approved and reputable 2. develop a relationship with your suppliers - and get to know their food safety practices 3. arrange deliveries so they arrive one at a time and during off-peak hours
microorganisms
sous vide
Bacillus cereus gastroenteritis
customer-supplier criteria
35. 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
five ways food is cross-contaminated
Neurotoxic shellfish poisoning (NSP)
fungi
Hepatits A
36. 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)
immune systems
four progressive stages of bacteria growth
sous vide
pH
37. 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
Hepatits A
procedural barriers
Scombroid poisioning
bimetallic stemmed thermometer
38. 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
when to change gloves
biological contaminants
Hemorrhagic colitis
foodborne-illness outbreak
39. First in - first out; rotation method is commonly used to ensure that refrigerated - frozen - and dry products are properly rotated during storage
TCS foods
cross-contact
toxic-metal poisoning
FIFO
40. Small - living organisms that can be seen only through a microscope (not all cause illness - but some do)
time danger zone (not defined in text)
microorganisms
acceptable poultry criteria
acceptable meat criteria
41. 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.
thermocouples/termistors
sous vide
molds
diseases not spread through food
42. 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
yeasts
acceptable fresh fish criteria
zinc
GAP
43. Chemical substances - such as cleaners - sanitizers - polishes - machine lubricants - and toxic metals - that leach from cookware and equipment
GMP inspection report
chemical contaminants
acceptable shell eggs criteria
common food allergens
44. Microorganisms - such as viruses - bacteria - parasites - and fungi - as well as toxins found in certain plants - mushrooms - and seafood
pufferfish
physical barriers
five most common risk factors
biological contaminants
45. Common source: bacteria -food linked: poultry and eggs - dairy - produce -common symptoms: diarrhea - abdominal cramps - vomiting - fever -most important preventative measure: avoiding cross-contamination
Salmonellosis
Anisakiasis
cross-contact
ultra-high temperature (UHT) pasteurization
46. One that has been inspected and meets all applicable local - state - and federal laws
Norovirus gastroenteritis
time danger zone (not defined in text)
chemical hazards
approved supplier
47. The rules for how the food must be handled
pH
yeasts
warranty of sale
Staphylococcal gastroenteritis
48. Odor: no odor Shells: clean and unbroken
zinc
acceptable shell eggs criteria
Ciguatera fish poisoning
water activity (aw)
49. Illness-causing microorganisms
acceptable shell eggs criteria
bimetallic stemmed thermometer
pathogens
time-temperature abused
50. Common source: bacteria -food linked: 1. cooked vegetables - meat products - milk OR 2. cooked rice dishes - including friend rice and rice pudding -common symptoms: 1. watery diarrhea OR 2. nausea - vomiting -most important preventative measure: con
Salmonellosis
Bacillus cereus gastroenteritis
chemical contaminants
contamination