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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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26 plays
ServSafe managers review #servsafe
Flashcards
33 cards
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Questions
33
Answers
1
Food borne toxin mediated infection associated with ground beef
Clostridium Perfrigens
Salmonella
Listeria
E Coli
2
Temp for microwaved, stuffed, or reheated food
175 f
165 f
155 f
145 f
3
Sneeze guards must be this high?
21 in
30 in
14 in
7 in
4
Food borne toxin mediated infection associated with improperly cooled stews, soups, and gravies
Clostidium Perfringens
E Coli
Botulism
Staph
5
Acidity range for where bacteria will thrive
1 ph to 2 ph
12 ph
4.5 ph to 7.5 ph
1 ph
6
Toxin that happens when some fish are time temp abused, like tuna
Vibrio
Histamine/Scrambroid
Botulism
Ciguetera
7
Name HACCP Verb: chef meets with staff to make sure HACCP plan is working
Document
Monitor
Analyze
Verify
8
Name HACCP Verb: chef looks over entire operation to look for potential hazzards
Monitor
Verify
Document
Analyze
9
Temp of water in first sink in a three compartment sink
90
180
110
100
10
Parasite from raw fish that causes person to cough up worms
Clycloporiasis
Jaundice
Giardiasis
Anisakiasis
11
Hot holding temp is ...
141
350
41
151
12
Virus associated with raw or partially cooked shellfish; ready to eat food; found on feces
Hep A
Anisakiasis
Listeria
Giardiasis
13
How long can you hold properly stored cold food in fridge?
3 days
1 day
7 days
5 days
14
Foodborne infection associated poultry, eggs, and beverages
Botulism
Salmonella
E. Coli
Shigella
15
Name HACCP Verb: all poultry is cooked to 165
Monitor
Establish critical limits
Document
Corrective action
16
Name HACCP Verb: chef throws out soup that sat 6 hours for hot holding
Monitor
Document
Verify
Corrective Action
17
Total time for two stage cooling
4
6
8
2
18
Number of foot candles in dry storage
100
50
20
10
19
Time for first stage in two stage cooling
8
2
6
4
20
Bacteria causing food borne infection associated with raw or partially cooked oysters
Vibrio
Shigella
Salmonella
Listeria
21
Food borne intoxication associated with improperly canned foods or oil mixtures
Botulism
Staph
E Coli
Bacillus Cereus
22
Name HACCP Verb: chef holds shellstock 90 days from oyster harvest
Monitor
Determine Critical Limits
Document
Verify
23
Number of foot candles in food prep areas
20
100
50
10
24
How long can you hold cold food held properly for service
8 hours
2 hours
4 hours
6 hours
25
Food borne intoxication associated with cooked starches and veggies
Staph
Bacillus Cereus
Botulism
E Coli
26
Name HACCP Verb: chef checks burger with thermometer
Corrective Action
Verify
Analysis
Monitor
27
Bacteria causing food borne infection associated with ready to eat salads
Listeria
Shigella
Bacillus Cereus
Vibrio
28
Bacteria causing food borne infection associated with deli meats, hot dogs, and unpast milk
Camplobacter
Vibrio
Botulism
Listeria
29
Toxin that happens when big fish eat little fish
Ciguetera
Histamine/Scrambroid
Bacillus Cereus
Staph
30
Bacteria causing food borne infection also associate with poultry but not salmonella
Camplobacter
Vibrio
Staph
Botulism
31
Cold holding temp is...
135
40
39
41
32
Effective concentration for iodine sanitizer
100 to 300 ppm
2 to 10 ppm
o
12.5 to 25 ppm
33
Time for second stage in two stage cooling
6
2
4
8
