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ServSafe 2024 Diseases, HACCP, and Random Numbers Flashcards | StudBud
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ServSafe 2024 Diseases, HACCP, and Random Numbers
ServSafe 2024 Diseases, HACCP, and Random Numbers
29 terms
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32 plays
ServSafe managers review
Flashcards
29 cards
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Practice quiz
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Questions
29
Answers
1
Time for first stage in two stage cooling
6
2
4
8
2
How long can you hold properly stored cold food in fridge?
5 days
1 day
7 days
3 days
3
Foodborne infection associated poultry, eggs, and beverages
Shigella
Salmonella
E. Coli
Botulism
4
Name HACCP Step: chef throws out soup that sat 4 hours at 132*f
Monitor
Corrective Action
Verify
Document
5
HACCP Step: all poultry is cooked to 165
Establish critical limits
Document
Monitor
Corrective action
6
Name HACCP Step: chef holds shellstock 90 days from oyster harvest
Monitor
Verify
Document
Determine Critical Limits
7
Total time for two stage cooling
4
2
8
6
8
Time for second stage in two stage cooling
6
2
8
4
9
Bacteria causing food borne infection associated with raw or partially cooked oysters
Listeria
Salmonella
Vibrio
Shigella
10
Name HACCP Step: chef checks burger with thermometer
Analysis
Verify
Monitor
Corrective Action
11
Sneeze guards must be this high?
7 in
14 in
21 in
30 in
12
Temp for microwaved, stuffed, or reheated food
175 f
165 f
155 f
145 f
13
Temp of water in first sink in a three compartment sink
110
90
180
100
14
Virus associated with raw or partially cooked shellfish; ready to eat food; found on feces
Anisakiasis
Hep A
Listeria
Giardiasis
15
Number of foot candles in dry storage
10
100
50
20
16
Parasite from raw fish that causes person to cough up worms
Anisakiasis
Clycloporiasis
Jaundice
Giardiasis
17
Number of foot candles in food prep areas
20
100
50
10
18
Acidity range for where bacteria will thrive
12 ph
1 ph to 2 ph
4.5 ph to 7.5 ph
1 ph
19
Food borne intoxication associated with improperly canned foods or oil mixtures
E Coli
Botulism
Staph
Bacillus Cereus
20
Hot holding temp is ...
70
135
50
41
21
HACCP step: chef looks over entire operation to look for potential hazzards
Document
Monitor
Analyze
Verify
22
Cold holding temp is...
50
135
41
45
23
Effective concentration for iodine sanitizer
100 to 300 ppm
12.5 to 25 ppm
o
2 to 10 ppm
24
Toxin that happens when some fish are time temp abused, like tuna
Histamine/Scrambroid
Botulism
Ciguetera
Vibrio
25
How long can you hold cold food held properly for service
4 hours
2 hours
6 hours
8 hours
26
Food borne toxin mediated infection associated with improperly cooled stews, soups, and gravies
E Coli
Clostidium Perfringens
Botulism
Staph
27
Food borne toxin mediated infection associated with ground beef
Clostridium Perfrigens
E Coli
Listeria
Salmonella
28
Bacteria causing food borne infection associated with deli meats, hot dogs, and unpast milk
Camplobacter
Vibrio
Listeria
Botulism
29
Bacteria causing food borne infection associated with ready to eat salads spread by flys
Vibrio
Shigella
Listeria
Bacillus Cereus
