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Servesafe Education
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Subject
:
hospitality
Instructions:
Answer 50 questions in 15 minutes.
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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. Keeps hair away from food and keep the foodhandler from touching it
bimetallic stemmed thermometer
fungi
Vibrio gastroenteritis
hair restraint
2. Disease carried or transmitted to people by food
parasites
microorganisms
foodborne illness
Neurotoxic shellfish poisoning (NSP)
3. 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
inspecting a delivery
chemical contaminants
bimetallic stemmed thermometer
contamination
4. Processed by removing the air around the product sealed in a package; bacon is an example
inspecting a delivery
bacteria
proof of food related lawsuits
vacuum-packed
5. Good agricultural practices
Scombroid poisioning
GAP
Salmonellosis
color-coded equipment
6. 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
Anisakiasis
biological hazards
physical barriers
reasonable care defense
7. Illness-causing microorganisms
Neurotoxic shellfish poisoning (NSP)
pathogens
proper handwashing steps
acceptable fresh fish criteria
8. Tags that document where the shellfish was harvested. Must be kept for 90 days from the date written on them
biological contaminants
Hemorrhagic colitis
Salmonellosis
shellstock identification tags
9. 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)
chemical hazards
temperature danger zone
biological hazards
10. 1. infants and preschool-age children 2. pregnant women 3. elderly people 4. others with compromised immune systems
temperature danger zone
high risk populations
chemical hazards
Neurotoxic shellfish poisoning (NSP)
11. 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
ultra-high temperature (UHT) pasteurization
carriers
Anisakiasis
Crustaceans
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
vacuum-packed
Staphylococcal gastroenteritis
food defense
customer-supplier criteria
13. -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
Scombroid poisioning
Amnesic shellfish poisoning (ASP)
customer-supplier criteria
GMP inspection report
14. One that has been inspected and meets all applicable local - state - and federal laws
Vibrio gastroenteritis
sous vide
temperature danger zone
approved supplier
15. Can help prevent cross contamination by making it easier to assign specific equipment to specific food
color-coded equipment
food allergy
chemical hazards
GMP inspection report
16. First in - first out; rotation method is commonly used to ensure that refrigerated - frozen - and dry products are properly rotated during storage
proper handwashing steps
acceptable shell eggs criteria
components of good personal hygiene
FIFO
17. 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
Crustaceans
customer-supplier criteria
thermocouples/termistors
hair restraint
18. 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
Norovirus gastroenteritis
cross-contamination
food defense
calibration
19. 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
TCS foods
Salmonellosis
carriers
20. Lead - copper - zinc
Bacillus cereus gastroenteritis
toxic metals
foodborne-illness outbreak
Clostridium perfringens gastroenteritis
21. Lag - log - stationary - and death
four progressive stages of bacteria growth
pH
GMP
hair restraint
22. 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)
Giardiasis
FIFO
water activity (aw)
modified atmosphere packaging (MAP)
23. The body's negative reaction to a particular food protein.
food allergy
customer-supplier criteria
Hepatits A
Clostridium perfringens gastroenteritis
24. 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
biological contaminants
sous vide
toxins
food allergy
25. Check products for proper temperatures - expired code dates - signs of thawing and refreezing - pest damage - etc.
four progressive stages of bacteria growth
inspecting a delivery
Amnesic shellfish poisoning (ASP)
physical barriers
26. 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
acceptable shell eggs criteria
viruses
pufferfish
five ways food is cross-contaminated
27. After 4 hrs. pathogens may grow into a level high enough to cause illness
time danger zone (not defined in text)
acceptable meat criteria
thermocouples/termistors
five ways food is cross-contaminated
28. Type of fungus that causes food spoilage. Some molds produce toxins that can cause foodborne illness
Hepatits A
immune systems
vacuum-packed
molds
29. 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
pH
aseptically packaged
GAP
Crytosporidiosis
30. 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
three ways food is time-temperature abused
Giardiasis
ultra-high temperature (UHT) pasteurization
zinc
31. 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
Staphylococcal gastroenteritis
time-temperature indicators (TTI)
TCS foods
GMP inspection report
32. Occurs when microorganisms are transferred from one surface or food to another
cross-contamination
three ways food is time-temperature abused
Anisakiasis
inspecting a delivery
33. Used to keep food safe by creating a barrier between hands and food
five ways food is cross-contaminated
Amnesic shellfish poisoning (ASP)
infrared (laser) thermometers
single-use gloves
34. 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
three ways food is time-temperature abused
Amnesic shellfish poisoning (ASP)
costs of foodborne illness
Crustaceans
35. Presence of harmful substances in food
single-use gloves
personal hygiene
biological contaminants
contamination
36. 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
Giardiasis
time-temperature abused
Salmonellosis
parasites
37. Common source: virus -food linked: ready-to-eat food - shellfish from contaminated water -common symptoms: fever - general weakness - nausea - abdominal pain - jaundice (appears later) -when symptoms show: may not show for weeks but can be highly inf
Hepatits A
Anisakiasis
molds
thermocouples/termistors
38. Odor: mild ocean or seaweed smell Condition: shipped alive - packed in seaweed - and kept moist
time-temperature indicators (TTI)
copper
acceptable crustacean criteria
four progressive stages of bacteria growth
39. 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:
biological hazards
toxic metals
Hepatits A
Neurotoxic shellfish poisoning (NSP)
40. 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
Vibrio gastroenteritis
flow of food
proper handwashing steps
Ciguatera fish poisoning
41. 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
personal hygiene
temperature danger zone
GMP
inspecting a delivery
42. The transfer of an allergen from a food containing an allergen to a food that does not contain the allergen
toxic-metal poisoning
cross-contact
finger cot
shellstock identification tags
43. Odor: mild ocean or seaweed smell Shells: closed and unbroken Condition: if fresh - they are received alive
acceptable shellfish criteria
Norovirus gastroenteritis
time-temperature abused
Crustaceans
44. Milk and dairy products - eggs and egg products - fish and shellfish - wheat - soy and soy products - peanuts - pecans - and walnuts
common food allergens
parasites
immune systems
microorganisms
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)
chemical hazards
pH
fungi
three ways food is time-temperature abused
46. 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
GAP
costs of foodborne illness
food allergy
CDC
47. Physical objects - such as hair - dirt - metal staples - and broken glass - as well as bones in fillets - that have contaminated food
physical contaminants
cross-contamination
color-coded equipment
carriers
48. 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
personal hygiene
bimetallic stemmed thermometer
Giardiasis
procedural barriers
49. Foreign objects that accidentally get into food (hair - dirt - bandages - metal staples - and broken glass). Also - naturally occurring objects - such as (bones - fillets)
physical hazards
food allergy
Listeriosis
water activity (aw)
50. (six conditions pathogens need to grow) Food - Acidtity - Temperature - Time - Oxygen - and Moisture
toxins
FAT TOM
five most common risk factors
time-temperature abused
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