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