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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. 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
acceptable shell eggs criteria
lead
sous vide
flow of food
2. 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
approved supplier
sous vide
Scombroid poisioning
Paralytic shellfish poisoning (PSP)
3. Odor: mild ocean or seaweed smell Shells: closed and unbroken Condition: if fresh - they are received alive
TCS foods
temperature danger zone
acceptable shellfish criteria
modified atmosphere packaging (MAP)
4. The transfer of an allergen from a food containing an allergen to a food that does not contain the allergen
components of good personal hygiene
cross-contact
color-coded equipment
personal hygiene
5. 1. viruses 2. bacteria 3. parasites 4. fungi
reasonable care defense
diseases not spread through food
4 types of pathogens that contaminate food and cause illness
Paralytic shellfish poisoning (PSP)
6. 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
when to change gloves
zinc
customer-supplier criteria
ultra-high temperature (UHT) pasteurization
7. Include illness-causing microorganisms (plant - mushroom - and seafood toxins)
biological hazards
physical barriers
Botulism
food allergy
8. Shrimp - crab - lobster
toxic metals
Neurotoxic shellfish poisoning (NSP)
Crustaceans
physical contaminants
9. Program developed and implemented by an operation to prevent deliberate contamination of its food
food defense
vacuum-packed
physical contaminants
foodborne-illness outbreak
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
acceptable poultry criteria
shellstock identification tags
TCS foods
components of good personal hygiene
11. Milk and dairy products - eggs and egg products - fish and shellfish - wheat - soy and soy products - peanuts - pecans - and walnuts
Listeriosis
common food allergens
Shigellosis
Salmonellosis
12. Lag - log - stationary - and death
immune systems
four progressive stages of bacteria growth
ultra-high temperature (UHT) pasteurization
acceptable meat criteria
13. 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
calibration
Vibrio gastroenteritis
Norovirus gastroenteritis
TCS foods
14. Sealed under sterile conditions to keep it from being contaminated
foodborne-illness outbreak
aseptically packaged
time-temperature indicators (TTI)
hair restraint
15. 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)
Clostridium perfringens gastroenteritis
physical hazards
water activity (aw)
foodborne illness
16. 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
high risk populations
bimetallic stemmed thermometer
Scombroid poisioning
GAP audits
17. Odor: no odor Shells: clean and unbroken
warranty of sale
Botulism
microorganisms
acceptable shell eggs criteria
18. Single-use finger cover worn over bandages on hands and fingers that protect the bandage and keep it from falling off into food
yeasts
three ways food is time-temperature abused
Paralytic shellfish poisoning (PSP)
finger cot
19. 1. infants and preschool-age children 2. pregnant women 3. elderly people 4. others with compromised immune systems
high risk populations
Salmonellosis
Norovirus gastroenteritis
Giardiasis
20. Odor: mild ocean or seaweed smell Condition: shipped alive - packed in seaweed - and kept moist
five ways food is cross-contaminated
GMP inspection report
acceptable crustacean criteria
cross-contamination
21. Occurs when microorganisms are transferred from one surface or food to another
acceptable crustacean criteria
cross-contamination
chemical contaminants
thermocouples/termistors
22. Good agricultural practices
FAT TOM
acceptable fresh fish criteria
GAP
contamination
23. Used to keep food safe by creating a barrier between hands and food
TCS foods
FIFO
single-use gloves
color-coded equipment
24. 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
proper handwashing steps
contamination
proof of food related lawsuits
25. 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
physical barriers
time-temperature abused
immune systems
26. The body's defense system against illness
Vibrio gastroenteritis
food allergy
vacuum-packed
immune systems
27. Can help prevent cross contamination by making it easier to assign specific equipment to specific food
color-coded equipment
personal hygiene
acceptable shell eggs criteria
biological hazards
28. 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
GAP audits
costs of foodborne illness
shellstock identification tags
Amnesic shellfish poisoning (ASP)
29. Reviews receiving and storage - processing - shipping - cleaning and sanitizing - personal hygiene - employee training - recall program - HACCP program or other food safety system
chemical hazards
Vibrio gastroenteritis
biological contaminants
GMP inspection report
30. Chemical substances - such as cleaners - sanitizers - polishes - machine lubricants - and toxic metals - that leach from cookware and equipment
chemical contaminants
temperature danger zone
GMP inspection report
proof of food related lawsuits
31. Cannot be served unless chef is licensed for it due to the systemic toxins it produces
toxins
pufferfish
customer-supplier criteria
viruses
32. Any time food has been allowed to remain too long at temperatures that favor growth of foodborne microorganisms
pufferfish
Bacillus cereus gastroenteritis
time-temperature abused
CDC
33. It is sometimes found in cookware - such as pots and pans
single-use gloves
proper handwashing steps
copper
shellstock identification tags
34. Center for Disease Control and Prevention
single-use gloves
fungi
CDC
acceptable poultry criteria
35. Temperature pathogens grow best in (41-135 degrees)
temperature danger zone
fungi
acceptable poultry criteria
Shigellosis
36. Processed by removing the air around the product sealed in a package; bacon is an example
cross-contact
vacuum-packed
Shigellosis
food defense
37. Tags that document where the shellfish was harvested. Must be kept for 90 days from the date written on them
bimetallic stemmed thermometer
time-temperature abused
procedural barriers
shellstock identification tags
38. 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
Neurotoxic shellfish poisoning (NSP)
general storage guidelines
pH
39. (six conditions pathogens need to grow) Food - Acidtity - Temperature - Time - Oxygen - and Moisture
costs of foodborne illness
FAT TOM
pH
Paralytic shellfish poisoning (PSP)
40. 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
warranty of sale
Anisakiasis
approved supplier
hair restraint
41. AIDS - hepatitis B and C - and tuberculosis
ultra-high temperature (UHT) pasteurization
temperature danger zone
diseases not spread through food
four progressive stages of bacteria growth
42. 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-contact
cross-contamination
Staphylococcal gastroenteritis
zinc
43. 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
infrared (laser) thermometers
parasites
viruses
procedural barriers
44. 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
physical hazards
TCS foods
Listeriosis
45. The body's negative reaction to a particular food protein.
Scombroid poisioning
food allergy
three ways food is time-temperature abused
calibration
46. Common source: seafood toxins -food linked: clams - mussels - oysters -common symptoms: tingling and numbness of the lips tongue and throat - dizziness - reversal of hot and cold sensations - vomiting - diarrhea -most important preventative measure:
molds
Staphylococcal gastroenteritis
food defense
Neurotoxic shellfish poisoning (NSP)
47. 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
thermocouples/termistors
when to change gloves
Norovirus gastroenteritis
toxic metals
48. 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
toxic-metal poisoning
Giardiasis
hand antiseptics
Hepatits A
49. Check products for proper temperatures - expired code dates - signs of thawing and refreezing - pest damage - etc.
contamination
Shigellosis
toxic metals
inspecting a delivery
50. 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
components of good personal hygiene
immune systems
Listeriosis
procedural barriers