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Duplicate of ServSafe Diseases, HACCP, and Random Numbers Flashcards | StudBud
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Duplicate of ServSafe Diseases, HACCP, and Random Numbers
Duplicate of ServSafe Diseases, HACCP, and Random Numbers
33 terms
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StudBud Administration
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11 plays
ServSafe managers review #servsafe
Flashcards
33 cards
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Practice quiz
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Host live
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Questions
33
Answers
1
Time for second stage in two stage cooling
2
4
6
8
2
Name HACCP Verb: chef looks over entire operation to look for potential hazzards
Analyze
Document
Monitor
Verify
3
Name HACCP Verb: chef throws out soup that sat 6 hours for hot holding
Monitor
Document
Corrective Action
Verify
4
Name HACCP Verb: chef holds shellstock 90 days from oyster harvest
Determine Critical Limits
Verify
Monitor
Document
5
Name HACCP Verb: all poultry is cooked to 165
Document
Establish critical limits
Monitor
Corrective action
6
Foodborne infection associated poultry, eggs, and beverages
Shigella
E. Coli
Botulism
Salmonella
7
Name HACCP Verb: chef checks burger with thermometer
Verify
Corrective Action
Monitor
Analysis
8
Food borne toxin mediated infection associated with improperly cooled stews, soups, and gravies
Clostidium Perfringens
E Coli
Staph
Botulism
9
Toxin that happens when some fish are time temp abused, like tuna
Vibrio
Ciguetera
Histamine/Scrambroid
Botulism
10
How long can you hold properly stored cold food in fridge?
3 days
1 day
7 days
5 days
11
Cold holding temp is...
135
50
41
45
12
Bacteria causing food borne infection associated with raw or partially cooked oysters
Shigella
Listeria
Vibrio
Salmonella
13
Temp of water in first sink in a three compartment sink
100
180
110
90
14
How long can you hold cold food held properly for service
2 hours
6 hours
8 hours
4 hours
15
Toxin that happens when big fish eat little fish
Histamine/Scrambroid
Ciguetera
Bacillus Cereus
Staph
16
Time for first stage in two stage cooling
6
4
2
8
17
Sneeze guards must be this high?
30 in
7 in
21 in
14 in
18
Name HACCP Verb: chef meets with staff to make sure HACCP plan is working
Analyze
Monitor
Document
Verify
19
Food borne toxin mediated infection associated with ground beef
Clostridium Perfrigens
Listeria
Salmonella
E Coli
20
Food borne intoxication associated with improperly canned foods or oil mixtures
Bacillus Cereus
E Coli
Staph
Botulism
21
Effective concentration for iodine sanitizer
100 to 300 ppm
2 to 10 ppm
o
12.5 to 25 ppm
22
Total time for two stage cooling
2
6
8
4
23
Hot holding temp is ...
70
50
41
135
24
Bacteria causing food borne infection also associate with poultry but not salmonella
Camplobacter
Vibrio
Botulism
Staph
25
Acidity range for where bacteria will thrive
4.5 ph to 7.5 ph
12 ph
1 ph
1 ph to 2 ph
26
Number of foot candles in food prep areas
10
20
50
100
27
Virus associated with raw or partially cooked shellfish; ready to eat food; found on feces
Anisakiasis
Listeria
Hep A
Giardiasis
28
Bacteria causing food borne infection associated with deli meats, hot dogs, and unpast milk
Vibrio
Camplobacter
Listeria
Botulism
29
Parasite from raw fish that causes person to cough up worms
Anisakiasis
Jaundice
Giardiasis
Clycloporiasis
30
Bacteria causing food borne infection associated with ready to eat salads
Bacillus Cereus
Vibrio
Shigella
Listeria
31
Temp for microwaved, stuffed, or reheated food
165 f
175 f
145 f
155 f
32
Number of foot candles in dry storage
10
100
20
50
33
Food borne intoxication associated with cooked starches and veggies
Botulism
Staph
Bacillus Cereus
E Coli
