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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. AIDS - hepatitis B and C - and tuberculosis
contamination
calibration
diseases not spread through food
Hemorrhagic colitis
2. Presence of harmful substances in food
contamination
diseases not spread through food
infrared (laser) thermometers
acceptable meat criteria
3. Include illness-causing microorganisms (plant - mushroom - and seafood toxins)
finger cot
zinc
toxic metals
biological hazards
4. Center for Disease Control and Prevention
proof of food related lawsuits
CDC
vacuum-packed
shellstock identification tags
5. 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
pathogens
toxic-metal poisoning
Crytosporidiosis
Shigellosis
6. Common source: bacteria -food linked: meat - poultry - stews and gravies -common symptoms: diarrhea - severe abdominal pain -most important preventative measure: controlling time and temperature
Neurotoxic shellfish poisoning (NSP)
thermocouples/termistors
Clostridium perfringens gastroenteritis
food allergy
7. Include cleaners - sanitizers - polishes - machine lubricants - and toxic metals
chemical contaminants
infrared (laser) thermometers
modified atmosphere packaging (MAP)
chemical hazards
8. 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
cross-contamination
chemical contaminants
Salmonellosis
procedural barriers
9. Common source: bacteria -food linked: poultry and eggs - dairy - produce -common symptoms: diarrhea - abdominal cramps - vomiting - fever -most important preventative measure: avoiding cross-contamination
Ciguatera fish poisoning
Amnesic shellfish poisoning (ASP)
biological contaminants
Salmonellosis
10. 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
components of good personal hygiene
general storage guidelines
Ciguatera fish poisoning
yeasts
11. Must show that the establishment did everything that could be reasonably expected to keep its food safe
reasonable care defense
chemical hazards
vacuum-packed
finger cot
12. 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
components of good personal hygiene
acceptable shellfish criteria
acceptable crustacean criteria
contamination
13. Lag - log - stationary - and death
four progressive stages of bacteria growth
customer-supplier criteria
Staphylococcal gastroenteritis
ultra-high temperature (UHT) pasteurization
14. Small - living organisms that can be seen only through a microscope (not all cause illness - but some do)
water activity (aw)
microorganisms
chemical hazards
food allergy
15. The body's negative reaction to a particular food protein.
food allergy
acceptable crustacean criteria
Listeriosis
chemical hazards
16. 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
shellstock identification tags
yeasts
chemical contaminants
Paralytic shellfish poisoning (PSP)
17. (six conditions pathogens need to grow) Food - Acidtity - Temperature - Time - Oxygen - and Moisture
FAT TOM
vacuum-packed
cross-contamination
GAP audits
18. Audits focus on worker health and hygiene - field sanitation and animal control - fertilizer and pesticide usage - irrigation water - harvest practices
Neurotoxic shellfish poisoning (NSP)
GAP audits
biological contaminants
time danger zone (not defined in text)
19. Color: no discoloration Texture: firm flesh that springs back when touched Odor: no odor Packaging: product should be surrounded by crushed - self-draining ice
acceptable poultry criteria
biological hazards
Hemorrhagic colitis
temperature danger zone
20. 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
chemical contaminants
lead
customer-supplier criteria
costs of foodborne illness
21. Processed by removing the air around the product sealed in a package; bacon is an example
viruses
hair restraint
cross-contact
vacuum-packed
22. Type of fungi that causes food spoilage
infrared (laser) thermometers
calibration
yeasts
cross-contact
23. After 4 hrs. pathogens may grow into a level high enough to cause illness
hair restraint
inspecting a delivery
warranty of sale
time danger zone (not defined in text)
24. Foreign objects that accidentally get into food (hair - dirt - bandages - metal staples - and broken glass). Also - naturally occurring objects - such as (bones - fillets)
four progressive stages of bacteria growth
physical hazards
temperature danger zone
acceptable meat criteria
25. The transfer of an allergen from a food containing an allergen to a food that does not contain the allergen
cross-contact
inspecting a delivery
water activity (aw)
GMP inspection report
26. Occurs when microorganisms are transferred from one surface or food to another
Crustaceans
Botulism
general storage guidelines
cross-contamination
27. Used to keep food safe by creating a barrier between hands and food
single-use gloves
biological contaminants
pufferfish
Salmonellosis
28. 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
GAP
hand antiseptics
calibration
Staphylococcal gastroenteritis
29. 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
acceptable fresh fish criteria
Hepatits A
acceptable shell eggs criteria
TCS foods
30. 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)
Amnesic shellfish poisoning (ASP)
GAP audits
five ways food is cross-contaminated
pH
31. 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
chemical hazards
foodborne illness
flow of food
viruses
32. 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
vacuum-packed
FAT TOM
toxic-metal poisoning
33. People who carry pathogens and infect others without ever getting sick themselves
carriers
lead
customer-supplier criteria
flow of food
34. 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
carriers
Ciguatera fish poisoning
flow of food
lead
35. Microorganisms - such as viruses - bacteria - parasites - and fungi - as well as toxins found in certain plants - mushrooms - and seafood
calibration
CDC
components of good personal hygiene
biological contaminants
36. It is sometimes found in cookware - such as pots and pans
copper
4 types of pathogens that contaminate food and cause illness
infrared (laser) thermometers
pufferfish
37. 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
components of good personal hygiene
Botulism
proper handwashing steps
parasites
38. The body's defense system against illness
customer-supplier criteria
personal hygiene
immune systems
Staphylococcal gastroenteritis
39. Form that some bacteria can take to protect themsleves when nutrients are not available
spores
Neurotoxic shellfish poisoning (NSP)
parasites
physical hazards
40. Keeps hair away from food and keep the foodhandler from touching it
three ways food is time-temperature abused
hair restraint
finger cot
toxic-metal poisoning
41. Tags that document where the shellfish was harvested. Must be kept for 90 days from the date written on them
Crustaceans
general storage guidelines
proper handwashing steps
shellstock identification tags
42. 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
toxins
biological contaminants
acceptable poultry criteria
Amnesic shellfish poisoning (ASP)
43. Good agricultural practices
foodborne-illness outbreak
toxic-metal poisoning
GAP
food defense
44. 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
GAP audits
when to change gloves
water activity (aw)
contamination
45. Cannot be served unless chef is licensed for it due to the systemic toxins it produces
acceptable shellfish criteria
proper handwashing steps
pufferfish
microorganisms
46. Physical objects - such as hair - dirt - metal staples - and broken glass - as well as bones in fillets - that have contaminated food
five most common risk factors
physical contaminants
bacteria
procedural barriers
47. 1. viruses 2. bacteria 3. parasites 4. fungi
4 types of pathogens that contaminate food and cause illness
Shigellosis
Anisakiasis
Norovirus gastroenteritis
48. 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
chemical hazards
Crytosporidiosis
single-use gloves
ultra-high temperature (UHT) pasteurization
49. Sealed under sterile conditions to keep it from being contaminated
thermocouples/termistors
Salmonellosis
aseptically packaged
biological hazards
50. -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
Botulism
customer-supplier criteria
GAP
pH