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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
29 terms
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StudBud Administration
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34 plays
ServSafe managers review #servsafe
Flashcards
29 cards
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Practice quiz
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Questions
29
Answers
1
Number of foot candles in dry storage
100
10
50
20
2
Foodborne infection associated poultry, eggs, and beverages
Salmonella
Botulism
Shigella
E. Coli
3
Name HACCP Verb: chef meets with staff to make sure HACCP plan is working
Document
Verify
Monitor
Analyze
4
Bacteria causing food borne infection associated with ready to eat salads
Bacillus Cereus
Shigella
Vibrio
Listeria
5
Food borne intoxication associated with improperly canned foods or oil mixtures
Bacillus Cereus
E Coli
Botulism
Staph
6
Temp for microwaved, stuffed, or reheated food
155 f
165 f
145 f
175 f
7
Name HACCP Verb: chef throws out soup that sat 6 hours for hot holding
Document
Corrective Action
Verify
Monitor
8
Food borne toxin mediated infection associated with ground beef
Salmonella
Listeria
E Coli
Clostridium Perfrigens
9
Name HACCP Verb: chef checks burger with thermometer
Verify
Analysis
Corrective Action
Monitor
10
Toxin that happens when big fish eat little fish
Ciguetera
Staph
Bacillus Cereus
Histamine/Scrambroid
11
Sneeze guards must be this high?
7 in
30 in
14 in
21 in
12
Effective concentration for iodine sanitizer
2 to 10 ppm
12.5 to 25 ppm
100 to 300 ppm
o
13
How long can you hold properly stored cold food in fridge?
7 days
1 day
5 days
3 days
14
Food borne intoxication associated with cooked starches and veggies
Staph
E Coli
Bacillus Cereus
Botulism
15
Name HACCP Verb: chef holds shellstock 90 days from oyster harvest
Document
Verify
Monitor
Determine Critical Limits
16
Hot holding temp is ...
135
70
41
50
17
Total time for two stage cooling
6
8
2
4
18
Cold holding temp is...
135
41
45
50
19
Acidity range for where bacteria will thrive
1 ph to 2 ph
4.5 ph to 7.5 ph
1 ph
12 ph
20
Time for first stage in two stage cooling
2
6
8
4
21
Time for second stage in two stage cooling
8
2
6
4
22
Name HACCP Verb: all poultry is cooked to 165
Document
Establish critical limits
Corrective action
Monitor
23
Number of foot candles in food prep areas
10
20
50
100
24
Toxin that happens when some fish are time temp abused, like tuna
Botulism
Ciguetera
Histamine/Scrambroid
Vibrio
25
How long can you hold cold food held properly for service
4 hours
8 hours
6 hours
2 hours
26
Effective Concentration of Quats Sanitizer
≧500 ppm
50-99 ppm
12.5-25 ppm
≦500 ppm
27
Virus associated with raw or partially cooked shellfish; ready to eat food; found on feces
Hep A
Giardiasis
Anisakiasis
Listeria
28
Temp of water in first sink in a three compartment sink
100
110
90
180
29
Name HACCP Verb: chef looks over entire operation to look for potential hazzards
Verify
Monitor
Analyze
Document
