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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. It is sometimes found in cookware - such as pots and pans
FAT TOM
viruses
copper
three ways food is time-temperature abused
2. 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
molds
Scombroid poisioning
acceptable crustacean criteria
general storage guidelines
3. This metal is found in galvanized items - which are coated with it. Some buckets - tubs - and other items may be galvanized.
zinc
viruses
bacteria
Crustaceans
4. 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
Norovirus gastroenteritis
hand antiseptics
Crytosporidiosis
chemical hazards
5. 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
acceptable meat criteria
bimetallic stemmed thermometer
physical hazards
general storage guidelines
6. Illness caused when toxic metals are leached from utensils or equipment containing them
four progressive stages of bacteria growth
high risk populations
toxic-metal poisoning
Vibrio gastroenteritis
7. Include cleaners - sanitizers - polishes - machine lubricants - and toxic metals
immune systems
chemical hazards
water activity (aw)
proof of food related lawsuits
8. Type of fungus that causes food spoilage. Some molds produce toxins that can cause foodborne illness
cross-contamination
Clostridium perfringens gastroenteritis
Scombroid poisioning
molds
9. Quick and easy. No contact to food. No probes. Does not measure air temperature or internal temperature of food.
Crytosporidiosis
GMP inspection report
infrared (laser) thermometers
Shigellosis
10. 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
contamination
GAP audits
acceptable meat criteria
Hemorrhagic colitis
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)
pathogens
infrared (laser) thermometers
copper
12. Center for Disease Control and Prevention
CDC
color-coded equipment
finger cot
carriers
13. Processed by removing the air around the product sealed in a package; bacon is an example
acceptable fresh fish criteria
bacteria
reasonable care defense
vacuum-packed
14. Any time food has been allowed to remain too long at temperatures that favor growth of foodborne microorganisms
four progressive stages of bacteria growth
GMP inspection report
time-temperature abused
foodborne-illness outbreak
15. 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
common food allergens
sous vide
personal hygiene
GMP inspection report
16. 1. it is not held or stored at required temperatures 2. it is not cooked or reheated to temperatures that kill microorganisms 3. it is not cooled properly
Hemorrhagic colitis
three ways food is time-temperature abused
pH
proper handwashing steps
17. Good manufacturing practices- FDA's minimum sanitation and processing requirements for producing safe food. They describe the methods - equipment - facilities - and controls used to process food.
acceptable shell eggs criteria
microorganisms
time-temperature indicators (TTI)
GMP
18. 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
Paralytic shellfish poisoning (PSP)
Norovirus gastroenteritis
fungi
thermocouples/termistors
19. 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
costs of foodborne illness
Hemorrhagic colitis
three ways food is time-temperature abused
inspecting a delivery
20. 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
zinc
modified atmosphere packaging (MAP)
when to change gloves
Norovirus gastroenteritis
21. Physical objects - such as hair - dirt - metal staples - and broken glass - as well as bones in fillets - that have contaminated food
proper handwashing steps
GMP
physical contaminants
acceptable fresh fish criteria
22. People who carry pathogens and infect others without ever getting sick themselves
Norovirus gastroenteritis
water activity (aw)
Anisakiasis
carriers
23. Disease carried or transmitted to people by food
foodborne illness
cross-contact
general storage guidelines
GAP
24. 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
Anisakiasis
Hemorrhagic colitis
four progressive stages of bacteria growth
25. 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
Shigellosis
Vibrio gastroenteritis
acceptable fresh fish criteria
aseptically packaged
26. Common source: bacteria -food linked: poultry and eggs - dairy - produce -common symptoms: diarrhea - abdominal cramps - vomiting - fever -most important preventative measure: avoiding cross-contamination
vacuum-packed
copper
Salmonellosis
common food allergens
27. 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
Clostridium perfringens gastroenteritis
foodborne-illness outbreak
flow of food
calibration
28. 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
Paralytic shellfish poisoning (PSP)
bacteria
foodborne illness
general storage guidelines
29. Cannot be served unless chef is licensed for it due to the systemic toxins it produces
general storage guidelines
color-coded equipment
acceptable shellfish criteria
pufferfish
30. 1. viruses 2. bacteria 3. parasites 4. fungi
foodborne-illness outbreak
acceptable poultry criteria
4 types of pathogens that contaminate food and cause illness
ultra-high temperature (UHT) pasteurization
31. 1. assign specific equipment to each type of food product 2. clean and sanitize all work surfaces - equipment - and utensils after each task
microorganisms
physical barriers
4 types of pathogens that contaminate food and cause illness
time-temperature abused
32. Can help prevent cross contamination by making it easier to assign specific equipment to specific food
three ways food is time-temperature abused
color-coded equipment
Ciguatera fish poisoning
cross-contact
33. 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
calibration
Anisakiasis
Crytosporidiosis
Hepatits A
34. 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
five most common risk factors
Botulism
hand antiseptics
costs of foodborne illness
35. (six conditions pathogens need to grow) Food - Acidtity - Temperature - Time - Oxygen - and Moisture
FAT TOM
general storage guidelines
Clostridium perfringens gastroenteritis
acceptable crustacean criteria
36. It is found in pewter - which can be used to make pitchers and other tableware
Giardiasis
lead
chemical contaminants
foodborne illness
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
procedural barriers
immune systems
Hepatits A
molds
38. One that has been inspected and meets all applicable local - state - and federal laws
approved supplier
physical barriers
Hepatits A
Anisakiasis
39. Chemical substances - such as cleaners - sanitizers - polishes - machine lubricants - and toxic metals - that leach from cookware and equipment
three ways food is time-temperature abused
chemical contaminants
cross-contamination
spores
40. Poisons produced by pathogens - plants - or animals. Some occur in animals as a result of their diet.
color-coded equipment
GAP
toxins
water activity (aw)
41. Occurs when microorganisms are transferred from one surface or food to another
ultra-high temperature (UHT) pasteurization
modified atmosphere packaging (MAP)
cross-contamination
proof of food related lawsuits
42. 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
food allergy
zinc
parasites
43. Odor: no odor Shells: clean and unbroken
copper
shellstock identification tags
acceptable shell eggs criteria
GMP inspection report
44. 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.
Giardiasis
five most common risk factors
thermocouples/termistors
general storage guidelines
45. The body's negative reaction to a particular food protein.
sous vide
customer-supplier criteria
food allergy
costs of foodborne illness
46. 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
Crustaceans
acceptable crustacean criteria
four progressive stages of bacteria growth
47. -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
bimetallic stemmed thermometer
Clostridium perfringens gastroenteritis
Botulism
TCS foods
48. Keeps hair away from food and keep the foodhandler from touching it
Crustaceans
hair restraint
acceptable crustacean criteria
time-temperature indicators (TTI)
49. 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
lead
modified atmosphere packaging (MAP)
water activity (aw)
Bacillus cereus gastroenteritis
50. Tags that document where the shellfish was harvested. Must be kept for 90 days from the date written on them
shellstock identification tags
time-temperature abused
Hepatits A
copper