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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. Can help prevent cross contamination by making it easier to assign specific equipment to specific food
chemical contaminants
toxic metals
color-coded equipment
bimetallic stemmed thermometer
2. Lead - copper - zinc
Hepatits A
five most common risk factors
acceptable meat criteria
toxic metals
3. Odor: mild ocean or seaweed smell Shells: closed and unbroken Condition: if fresh - they are received alive
acceptable meat criteria
Staphylococcal gastroenteritis
Amnesic shellfish poisoning (ASP)
acceptable shellfish criteria
4. Good agricultural practices
cross-contamination
four progressive stages of bacteria growth
GAP
GAP audits
5. 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
acceptable meat criteria
inspecting a delivery
Paralytic shellfish poisoning (PSP)
general storage guidelines
6. 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
chemical hazards
GMP
aseptically packaged
calibration
7. One that has been inspected and meets all applicable local - state - and federal laws
Scombroid poisioning
finger cot
zinc
approved supplier
8. 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
three ways food is time-temperature abused
components of good personal hygiene
five ways food is cross-contaminated
acceptable meat criteria
9. 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
components of good personal hygiene
Shigellosis
aseptically packaged
Staphylococcal gastroenteritis
10. (six conditions pathogens need to grow) Food - Acidtity - Temperature - Time - Oxygen - and Moisture
time-temperature abused
carriers
FAT TOM
sous vide
11. Common source: bacteria -food linked: poultry and eggs - dairy - produce -common symptoms: diarrhea - abdominal cramps - vomiting - fever -most important preventative measure: avoiding cross-contamination
time-temperature indicators (TTI)
Salmonellosis
customer-supplier criteria
water activity (aw)
12. 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
acceptable crustacean criteria
CDC
bimetallic stemmed thermometer
Staphylococcal gastroenteritis
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
fungi
Listeriosis
chemical hazards
finger cot
14. Poisons produced by pathogens - plants - or animals. Some occur in animals as a result of their diet.
acceptable shellfish criteria
time-temperature abused
pathogens
toxins
15. First in - first out; rotation method is commonly used to ensure that refrigerated - frozen - and dry products are properly rotated during storage
five most common risk factors
water activity (aw)
FIFO
CDC
16. Presence of harmful substances in food
contamination
inspecting a delivery
physical contaminants
ultra-high temperature (UHT) pasteurization
17. -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
GMP inspection report
Botulism
cross-contact
pathogens
18. This metal is found in galvanized items - which are coated with it. Some buckets - tubs - and other items may be galvanized.
acceptable meat criteria
pufferfish
zinc
cross-contamination
19. Cannot be served unless chef is licensed for it due to the systemic toxins it produces
temperature danger zone
pufferfish
food allergy
bimetallic stemmed thermometer
20. 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
physical contaminants
Giardiasis
parasites
21. 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
Hemorrhagic colitis
Ciguatera fish poisoning
food allergy
components of good personal hygiene
22. 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
customer-supplier criteria
FIFO
Clostridium perfringens gastroenteritis
pH
23. 1. food was unfit to be served 2. food caused the plaintiff harm 3. In serving food - establishment violated the warranty of sale
copper
foodborne illness
proof of food related lawsuits
water activity (aw)
24. People who carry pathogens and infect others without ever getting sick themselves
water activity (aw)
Paralytic shellfish poisoning (PSP)
carriers
when to change gloves
25. Occurs when microorganisms are transferred from one surface or food to another
inspecting a delivery
calibration
vacuum-packed
cross-contamination
26. Center for Disease Control and Prevention
inspecting a delivery
CDC
Vibrio gastroenteritis
zinc
27. 1. infants and preschool-age children 2. pregnant women 3. elderly people 4. others with compromised immune systems
high risk populations
time-temperature abused
GAP audits
fungi
28. Liquids or gels that are used to lower the number of pathogens on skin
proper handwashing steps
Clostridium perfringens gastroenteritis
CDC
hand antiseptics
29. 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
bacteria
Clostridium perfringens gastroenteritis
foodborne illness
hand antiseptics
30. Processed by removing the air around the product sealed in a package; bacon is an example
FAT TOM
Salmonellosis
Ciguatera fish poisoning
vacuum-packed
31. An incident in which two or more people get the same illness after eating the same food
proof of food related lawsuits
cross-contamination
shellstock identification tags
foodborne-illness outbreak
32. Shrimp - crab - lobster
proof of food related lawsuits
toxic metals
Crustaceans
diseases not spread through food
33. Physical objects - such as hair - dirt - metal staples - and broken glass - as well as bones in fillets - that have contaminated food
color-coded equipment
physical contaminants
Botulism
biological hazards
34. 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
GMP
FAT TOM
proper handwashing steps
Vibrio gastroenteritis
35. Program developed and implemented by an operation to prevent deliberate contamination of its food
food defense
carriers
physical barriers
Neurotoxic shellfish poisoning (NSP)
36. 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
ultra-high temperature (UHT) pasteurization
infrared (laser) thermometers
acceptable fresh fish criteria
Scombroid poisioning
37. 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
shellstock identification tags
pathogens
Neurotoxic shellfish poisoning (NSP)
38. Lag - log - stationary - and death
four progressive stages of bacteria growth
warranty of sale
costs of foodborne illness
CDC
39. Small - living organisms that can be seen only through a microscope (not all cause illness - but some do)
food allergy
microorganisms
four progressive stages of bacteria growth
molds
40. Reviews receiving and storage - processing - shipping - cleaning and sanitizing - personal hygiene - employee training - recall program - HACCP program or other food safety system
GMP inspection report
calibration
Anisakiasis
Norovirus gastroenteritis
41. The body's defense system against illness
food allergy
immune systems
biological hazards
parasites
42. 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
Giardiasis
pH
thermocouples/termistors
FAT TOM
43. 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
molds
Norovirus gastroenteritis
proper handwashing steps
hair restraint
44. Type of fungus that causes food spoilage. Some molds produce toxins that can cause foodborne illness
Amnesic shellfish poisoning (ASP)
molds
aseptically packaged
acceptable crustacean criteria
45. 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)
vacuum-packed
Scombroid poisioning
general storage guidelines
pH
46. The transfer of an allergen from a food containing an allergen to a food that does not contain the allergen
Amnesic shellfish poisoning (ASP)
TCS foods
general storage guidelines
cross-contact
47. 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
general storage guidelines
GMP inspection report
reasonable care defense
Bacillus cereus gastroenteritis
48. Include cleaners - sanitizers - polishes - machine lubricants - and toxic metals
procedural barriers
Listeriosis
chemical hazards
Anisakiasis
49. Any time food has been allowed to remain too long at temperatures that favor growth of foodborne microorganisms
aseptically packaged
time-temperature abused
Crytosporidiosis
physical hazards
50. Quick and easy. No contact to food. No probes. Does not measure air temperature or internal temperature of food.
infrared (laser) thermometers
personal hygiene
GAP audits
proof of food related lawsuits