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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. Audits focus on worker health and hygiene - field sanitation and animal control - fertilizer and pesticide usage - irrigation water - harvest practices
GAP audits
calibration
bacteria
hair restraint
2. An incident in which two or more people get the same illness after eating the same food
Hemorrhagic colitis
time-temperature abused
Paralytic shellfish poisoning (PSP)
foodborne-illness outbreak
3. 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
general storage guidelines
personal hygiene
thermocouples/termistors
sous vide
4. Check products for proper temperatures - expired code dates - signs of thawing and refreezing - pest damage - etc.
bacteria
water activity (aw)
inspecting a delivery
Paralytic shellfish poisoning (PSP)
5. It is sometimes found in cookware - such as pots and pans
copper
Hemorrhagic colitis
GAP audits
components of good personal hygiene
6. 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)
copper
spores
ultra-high temperature (UHT) pasteurization
pH
7. Poisons produced by pathogens - plants - or animals. Some occur in animals as a result of their diet.
hair restraint
toxic metals
physical barriers
toxins
8. People who carry pathogens and infect others without ever getting sick themselves
pathogens
carriers
infrared (laser) thermometers
food defense
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)
personal hygiene
water activity (aw)
spores
food defense
10. 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
acceptable fresh fish criteria
general storage guidelines
Crytosporidiosis
single-use gloves
11. 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
time-temperature indicators (TTI)
hair restraint
yeasts
Hemorrhagic colitis
12. 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
food defense
Shigellosis
components of good personal hygiene
water activity (aw)
13. 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
proof of food related lawsuits
fungi
single-use gloves
Vibrio gastroenteritis
14. 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
Vibrio gastroenteritis
molds
Paralytic shellfish poisoning (PSP)
FIFO
15. Processed by removing the air around the product sealed in a package; bacon is an example
food defense
vacuum-packed
aseptically packaged
personal hygiene
16. 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
zinc
time danger zone (not defined in text)
physical barriers
Anisakiasis
17. Shrimp - crab - lobster
Crustaceans
chemical hazards
when to change gloves
aseptically packaged
18. 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
Crustaceans
high risk populations
biological hazards
19. 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
viruses
GMP inspection report
biological contaminants
Crytosporidiosis
20. Microorganisms - such as viruses - bacteria - parasites - and fungi - as well as toxins found in certain plants - mushrooms - and seafood
thermocouples/termistors
shellstock identification tags
Salmonellosis
biological contaminants
21. The rules for how the food must be handled
warranty of sale
TCS foods
acceptable shell eggs criteria
toxins
22. Physical objects - such as hair - dirt - metal staples - and broken glass - as well as bones in fillets - that have contaminated food
Staphylococcal gastroenteritis
Salmonellosis
physical contaminants
Shigellosis
23. 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
modified atmosphere packaging (MAP)
sous vide
chemical hazards
Amnesic shellfish poisoning (ASP)
24. Cannot be served unless chef is licensed for it due to the systemic toxins it produces
Botulism
costs of foodborne illness
pufferfish
copper
25. After 4 hrs. pathogens may grow into a level high enough to cause illness
color-coded equipment
GAP
time danger zone (not defined in text)
biological hazards
26. Occurs when microorganisms are transferred from one surface or food to another
Clostridium perfringens gastroenteritis
Bacillus cereus gastroenteritis
TCS foods
cross-contamination
27. Chemical substances - such as cleaners - sanitizers - polishes - machine lubricants - and toxic metals - that leach from cookware and equipment
Giardiasis
color-coded equipment
chemical contaminants
three ways food is time-temperature abused
28. Illness-causing microorganisms
approved supplier
finger cot
pathogens
Scombroid poisioning
29. 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
Shigellosis
4 types of pathogens that contaminate food and cause illness
cross-contamination
Listeriosis
30. Temperature pathogens grow best in (41-135 degrees)
temperature danger zone
acceptable poultry criteria
Hemorrhagic colitis
warranty of sale
31. 1. assign specific equipment to each type of food product 2. clean and sanitize all work surfaces - equipment - and utensils after each task
Botulism
physical barriers
TCS foods
single-use gloves
32. 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
hand antiseptics
procedural barriers
contamination
Staphylococcal gastroenteritis
33. Used to keep food safe by creating a barrier between hands and food
single-use gloves
carriers
general storage guidelines
time danger zone (not defined in text)
34. (six conditions pathogens need to grow) Food - Acidtity - Temperature - Time - Oxygen - and Moisture
five ways food is cross-contaminated
immune systems
acceptable poultry criteria
FAT TOM
35. 1. infants and preschool-age children 2. pregnant women 3. elderly people 4. others with compromised immune systems
high risk populations
Listeriosis
vacuum-packed
FAT TOM
36. 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
time danger zone (not defined in text)
customer-supplier criteria
aseptically packaged
microorganisms
37. 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
procedural barriers
Giardiasis
viruses
five most common risk factors
38. -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
acceptable poultry criteria
biological contaminants
Botulism
high risk populations
39. Tags that document where the shellfish was harvested. Must be kept for 90 days from the date written on them
shellstock identification tags
chemical hazards
acceptable meat criteria
when to change gloves
40. Disease carried or transmitted to people by food
foodborne illness
GAP audits
infrared (laser) thermometers
4 types of pathogens that contaminate food and cause illness
41. This metal is found in galvanized items - which are coated with it. Some buckets - tubs - and other items may be galvanized.
zinc
fungi
carriers
physical hazards
42. Odor: mild ocean or seaweed smell Condition: shipped alive - packed in seaweed - and kept moist
acceptable shell eggs criteria
acceptable crustacean criteria
time-temperature indicators (TTI)
Hepatits A
43. Must show that the establishment did everything that could be reasonably expected to keep its food safe
reasonable care defense
water activity (aw)
warranty of sale
Shigellosis
44. Milk and dairy products - eggs and egg products - fish and shellfish - wheat - soy and soy products - peanuts - pecans - and walnuts
common food allergens
chemical contaminants
TCS foods
modified atmosphere packaging (MAP)
45. Presence of harmful substances in food
three ways food is time-temperature abused
physical barriers
Giardiasis
contamination
46. Color: - Beef: bright cherry red; aged beef may be darker in color; vacuum-packed beef will appear purplish in color - Lamb: light red - Pork: light pink meat; firm - white fat Texture: firm flesh that springs back when touched Odor: no odor Packagin
bacteria
4 types of pathogens that contaminate food and cause illness
acceptable poultry criteria
acceptable meat criteria
47. -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
five ways food is cross-contaminated
Amnesic shellfish poisoning (ASP)
Scombroid poisioning
acceptable fresh fish criteria
48. 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
viruses
contamination
Ciguatera fish poisoning
biological hazards
49. 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
food defense
zinc
Norovirus gastroenteritis
calibration
50. Lag - log - stationary - and death
four progressive stages of bacteria growth
Anisakiasis
lead
vacuum-packed