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