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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
copper
proof of food related lawsuits
high risk populations
molds
2. Processed by removing the air around the product sealed in a package; bacon is an example
proper handwashing steps
GMP inspection report
vacuum-packed
Salmonellosis
3. 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
CDC
GMP inspection report
copper
Staphylococcal gastroenteritis
4. First in - first out; rotation method is commonly used to ensure that refrigerated - frozen - and dry products are properly rotated during storage
toxins
foodborne-illness outbreak
calibration
FIFO
5. 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
acceptable shell eggs criteria
Vibrio gastroenteritis
physical contaminants
three ways food is time-temperature abused
6. Include illness-causing microorganisms (plant - mushroom - and seafood toxins)
biological hazards
time danger zone (not defined in text)
three ways food is time-temperature abused
GAP audits
7. 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
GMP inspection report
ultra-high temperature (UHT) pasteurization
FIFO
Amnesic shellfish poisoning (ASP)
8. Program developed and implemented by an operation to prevent deliberate contamination of its food
chemical hazards
aseptically packaged
Paralytic shellfish poisoning (PSP)
food defense
9. 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
Hepatits A
food defense
acceptable crustacean criteria
10. 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
TCS foods
modified atmosphere packaging (MAP)
hand antiseptics
Giardiasis
11. Liquids or gels that are used to lower the number of pathogens on skin
hand antiseptics
pufferfish
Clostridium perfringens gastroenteritis
Bacillus cereus gastroenteritis
12. Form that some bacteria can take to protect themsleves when nutrients are not available
vacuum-packed
Anisakiasis
ultra-high temperature (UHT) pasteurization
spores
13. 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
chemical contaminants
costs of foodborne illness
proper handwashing steps
finger cot
14. Lag - log - stationary - and death
modified atmosphere packaging (MAP)
four progressive stages of bacteria growth
color-coded equipment
Vibrio gastroenteritis
15. 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
Vibrio gastroenteritis
bacteria
procedural barriers
Hepatits A
16. Include cleaners - sanitizers - polishes - machine lubricants - and toxic metals
cross-contamination
lead
Paralytic shellfish poisoning (PSP)
chemical hazards
17. -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
GMP inspection report
toxins
GMP
18. (six conditions pathogens need to grow) Food - Acidtity - Temperature - Time - Oxygen - and Moisture
FAT TOM
Giardiasis
immune systems
Clostridium perfringens gastroenteritis
19. 1. viruses 2. bacteria 3. parasites 4. fungi
4 types of pathogens that contaminate food and cause illness
Listeriosis
infrared (laser) thermometers
hair restraint
20. 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
color-coded equipment
Scombroid poisioning
five ways food is cross-contaminated
acceptable crustacean criteria
21. The transfer of an allergen from a food containing an allergen to a food that does not contain the allergen
biological hazards
cross-contact
Staphylococcal gastroenteritis
toxins
22. 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
Bacillus cereus gastroenteritis
Vibrio gastroenteritis
Botulism
personal hygiene
23. Tags that document where the shellfish was harvested. Must be kept for 90 days from the date written on them
Vibrio gastroenteritis
single-use gloves
shellstock identification tags
Norovirus gastroenteritis
24. 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
zinc
aseptically packaged
sous vide
25. Shrimp - crab - lobster
thermocouples/termistors
food allergy
Crustaceans
personal hygiene
26. 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
4 types of pathogens that contaminate food and cause illness
toxic metals
flow of food
27. Good agricultural practices
diseases not spread through food
Vibrio gastroenteritis
five ways food is cross-contaminated
GAP
28. 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
water activity (aw)
thermocouples/termistors
lead
general storage guidelines
29. 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
five ways food is cross-contaminated
toxic-metal poisoning
Paralytic shellfish poisoning (PSP)
GAP
30. 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
TCS foods
chemical hazards
thermocouples/termistors
foodborne illness
31. 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
GAP
sous vide
three ways food is time-temperature abused
toxins
32. Keeps hair away from food and keep the foodhandler from touching it
Crustaceans
aseptically packaged
hair restraint
pufferfish
33. 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
FIFO
water activity (aw)
three ways food is time-temperature abused
biological contaminants
34. Odor: no odor Shells: clean and unbroken
sous vide
toxic metals
aseptically packaged
acceptable shell eggs criteria
35. Can help prevent cross contamination by making it easier to assign specific equipment to specific food
color-coded equipment
thermocouples/termistors
Crustaceans
Bacillus cereus gastroenteritis
36. 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)
GAP
time-temperature indicators (TTI)
biological contaminants
pH
37. 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
aseptically packaged
three ways food is time-temperature abused
five ways food is cross-contaminated
38. The body's defense system against illness
immune systems
shellstock identification tags
costs of foodborne illness
Paralytic shellfish poisoning (PSP)
39. 1. purchasing food from unsafe sources 2. failing to cook food adequately 3. holding food at incorrect temperatures 4. using contaminated equipment 5. poor personal hygiene
bimetallic stemmed thermometer
five most common risk factors
sous vide
personal hygiene
40. Audits focus on worker health and hygiene - field sanitation and animal control - fertilizer and pesticide usage - irrigation water - harvest practices
biological contaminants
parasites
GAP audits
bacteria
41. 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
Paralytic shellfish poisoning (PSP)
Anisakiasis
four progressive stages of bacteria growth
FIFO
42. Odor: mild ocean or seaweed smell Shells: closed and unbroken Condition: if fresh - they are received alive
bimetallic stemmed thermometer
reasonable care defense
immune systems
acceptable shellfish criteria
43. Check products for proper temperatures - expired code dates - signs of thawing and refreezing - pest damage - etc.
Shigellosis
acceptable fresh fish criteria
Hemorrhagic colitis
inspecting a delivery
44. 1. infants and preschool-age children 2. pregnant women 3. elderly people 4. others with compromised immune systems
procedural barriers
high risk populations
Staphylococcal gastroenteritis
costs of foodborne illness
45. 1. assign specific equipment to each type of food product 2. clean and sanitize all work surfaces - equipment - and utensils after each task
acceptable fresh fish criteria
microorganisms
toxic metals
physical barriers
46. The rules for how the food must be handled
time-temperature indicators (TTI)
Anisakiasis
warranty of sale
toxic-metal poisoning
47. Smallest of the microbial food contaminants - rely on a living host to reproduce - usually contaminate food through a foodhandlers improper personal hygiene. Some survive freezing and cooking temperature
Hemorrhagic colitis
Neurotoxic shellfish poisoning (NSP)
viruses
hand antiseptics
48. 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
Crustaceans
food defense
Scombroid poisioning
49. Presence of harmful substances in food
contamination
food allergy
foodborne illness
sous vide
50. 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
when to change gloves
Botulism
Bacillus cereus gastroenteritis
Clostridium perfringens gastroenteritis