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