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Servesafe Education
Start Test
Study First
Subject
:
hospitality
Instructions:
Answer 50 questions in 15 minutes.
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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. Illness caused when toxic metals are leached from utensils or equipment containing them
vacuum-packed
parasites
FAT TOM
toxic-metal poisoning
2. (six conditions pathogens need to grow) Food - Acidtity - Temperature - Time - Oxygen - and Moisture
infrared (laser) thermometers
finger cot
FAT TOM
Norovirus gastroenteritis
3. Microorganisms - such as viruses - bacteria - parasites - and fungi - as well as toxins found in certain plants - mushrooms - and seafood
biological contaminants
inspecting a delivery
shellstock identification tags
approved supplier
4. First in - first out; rotation method is commonly used to ensure that refrigerated - frozen - and dry products are properly rotated during storage
diseases not spread through food
FIFO
toxic-metal poisoning
Bacillus cereus gastroenteritis
5. 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.
physical barriers
molds
thermocouples/termistors
time danger zone (not defined in text)
6. Odor: no odor Shells: clean and unbroken
GAP
sous vide
acceptable shell eggs criteria
carriers
7. Temperature pathogens grow best in (41-135 degrees)
temperature danger zone
CDC
lead
Bacillus cereus gastroenteritis
8. 1. assign specific equipment to each type of food product 2. clean and sanitize all work surfaces - equipment - and utensils after each task
physical barriers
sous vide
when to change gloves
Paralytic shellfish poisoning (PSP)
9. 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)
water activity (aw)
acceptable shell eggs criteria
FAT TOM
spores
10. The body's defense system against illness
Salmonellosis
immune systems
acceptable shellfish criteria
time danger zone (not defined in text)
11. 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
FIFO
customer-supplier criteria
GMP
color-coded equipment
12. This metal is found in galvanized items - which are coated with it. Some buckets - tubs - and other items may be galvanized.
aseptically packaged
foodborne-illness outbreak
Hemorrhagic colitis
zinc
13. 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
temperature danger zone
GAP audits
toxic metals
14. 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
Botulism
procedural barriers
GMP
Staphylococcal gastroenteritis
15. Path food takes through an establishment - from purchasing and receiving through storing - prepping - cooking - holding - cooling - reheating - and serving
foodborne illness
Paralytic shellfish poisoning (PSP)
flow of food
cross-contact
16. 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
personal hygiene
costs of foodborne illness
Giardiasis
Paralytic shellfish poisoning (PSP)
17. 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
five ways food is cross-contaminated
biological hazards
Crytosporidiosis
TCS foods
18. AIDS - hepatitis B and C - and tuberculosis
chemical hazards
time danger zone (not defined in text)
diseases not spread through food
carriers
19. Center for Disease Control and Prevention
biological contaminants
CDC
Salmonellosis
color-coded equipment
20. 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
Amnesic shellfish poisoning (ASP)
toxins
Crytosporidiosis
single-use gloves
21. The rules for how the food must be handled
personal hygiene
warranty of sale
time-temperature abused
calibration
22. Shrimp - crab - lobster
warranty of sale
acceptable poultry criteria
Crustaceans
water activity (aw)
23. 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
toxic-metal poisoning
procedural barriers
spores
physical contaminants
24. Used to keep food safe by creating a barrier between hands and food
single-use gloves
foodborne illness
Vibrio gastroenteritis
shellstock identification tags
25. 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
five ways food is cross-contaminated
common food allergens
bacteria
acceptable meat criteria
26. Sealed under sterile conditions to keep it from being contaminated
aseptically packaged
diseases not spread through food
Crytosporidiosis
lead
27. Must show that the establishment did everything that could be reasonably expected to keep its food safe
GMP
reasonable care defense
five ways food is cross-contaminated
zinc
28. Lag - log - stationary - and death
cross-contact
four progressive stages of bacteria growth
approved supplier
Paralytic shellfish poisoning (PSP)
29. 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
temperature danger zone
sous vide
five most common risk factors
Giardiasis
30. Program developed and implemented by an operation to prevent deliberate contamination of its food
chemical hazards
parasites
Botulism
food defense
31. Lead - copper - zinc
water activity (aw)
FAT TOM
biological hazards
toxic metals
32. Liquids or gels that are used to lower the number of pathogens on skin
food allergy
FIFO
hand antiseptics
Hemorrhagic colitis
33. -common source: seafood toxins -food linked: Tuna - Bonito - Mackerel - Mahi Mahi -common symptoms: Initially: reddening of the face and neck - sweating - headache - burning or tingling sensation in the mouth or throat Possibly later: diarrhea - vomi
zinc
chemical hazards
GMP
Scombroid poisioning
34. 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
calibration
personal hygiene
Hemorrhagic colitis
Botulism
35. 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
pathogens
cross-contact
modified atmosphere packaging (MAP)
bimetallic stemmed thermometer
36. 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
proper handwashing steps
food defense
Shigellosis
pH
37. 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
Paralytic shellfish poisoning (PSP)
ultra-high temperature (UHT) pasteurization
warranty of sale
acceptable poultry criteria
38. Include cleaners - sanitizers - polishes - machine lubricants - and toxic metals
diseases not spread through food
chemical hazards
Giardiasis
customer-supplier criteria
39. People who carry pathogens and infect others without ever getting sick themselves
carriers
Neurotoxic shellfish poisoning (NSP)
hand antiseptics
thermocouples/termistors
40. The body's negative reaction to a particular food protein.
Anisakiasis
contamination
personal hygiene
food allergy
41. Processed by removing the air around the product sealed in a package; bacon is an example
vacuum-packed
lead
Giardiasis
Scombroid poisioning
42. Small - living organisms that can be seen only through a microscope (not all cause illness - but some do)
bacteria
microorganisms
warranty of sale
proper handwashing steps
43. 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
toxic metals
ultra-high temperature (UHT) pasteurization
food defense
flow of food
44. 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
Clostridium perfringens gastroenteritis
Paralytic shellfish poisoning (PSP)
general storage guidelines
hand antiseptics
45. Good agricultural practices
GAP
Bacillus cereus gastroenteritis
FIFO
Neurotoxic shellfish poisoning (NSP)
46. Single-use finger cover worn over bandages on hands and fingers that protect the bandage and keep it from falling off into food
finger cot
common food allergens
contamination
five ways food is cross-contaminated
47. 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
Hepatits A
immune systems
Amnesic shellfish poisoning (ASP)
spores
48. Quick and easy. No contact to food. No probes. Does not measure air temperature or internal temperature of food.
Amnesic shellfish poisoning (ASP)
infrared (laser) thermometers
bimetallic stemmed thermometer
warranty of sale
49. Poisons produced by pathogens - plants - or animals. Some occur in animals as a result of their diet.
five most common risk factors
toxins
modified atmosphere packaging (MAP)
cross-contact
50. After 4 hrs. pathogens may grow into a level high enough to cause illness
zinc
microorganisms
time danger zone (not defined in text)
fungi
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