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