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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
31 terms
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StudBud Administration
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128 plays
ServSafe managers review
Flashcards
31 cards
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Practice quiz
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Questions
31
Answers
1
Temp for microwaved, stuffed, or reheated food
175 f
155 f
165 f
145 f
2
Time for first stage in two stage cooling
2
6
4
8
3
Effective concentration for iodine sanitizer
2 to 10 ppm
100 to 300 ppm
12.5 to 25 ppm
o
4
Toxin that happens when some fish are time temp abused, like tuna
Ciguetera
Vibrio
Histamine/Scrambroid
Botulism
5
Foodborne infection associated poultry, eggs, and beverages
Shigella
E. Coli
Salmonella
Botulism
6
Name HACCP Step, chef looks over entire operation to look for potential hazzards
Monitor
Analyze
Verify
Document
7
How long can you hold properly stored cold food in fridge?
7 days
1 day
5 days
3 days
8
Name HACCP Step, chef throws out soup that sat 6 hours for hot holding
Monitor
Corrective Action
Verify
Document
9
Name HACCP Step, chef meets with staff to make sure HACCP plan is working
Monitor
Document
Verify
Analyze
10
Temp of water in first sink in a three compartment sink
180
110
90
100
11
Bacteria causing food borne infection associated with deli meats, hot dogs, and unpast milk
Camplobacter
Listeria
Vibrio
Botulism
12
Number of foot candles in dry storage
100
50
10
20
13
Name HACCP Step, all poultry is cooked to 165
Establish critical limits
Corrective action
Monitor
Document
14
Bacteria causing food borne infection associated with ready to eat salads
Listeria
Vibrio
Bacillus Cereus
Shigella
15
Acidity range for where bacteria will thrive
1 ph
1 ph to 2 ph
4.5 ph to 7.5 ph
12 ph
16
Hot holding temp is ...
70
135
50
41
17
Number of foot candles in food prep areas
100
50
10
20
18
Food borne intoxication associated with improperly canned foods or oil mixtures
Botulism
Staph
E Coli
Bacillus Cereus
19
Food borne toxin mediated infection associated with ground beef
Clostridium Perfrigens
Salmonella
E Coli
Listeria
20
Bacteria causing food borne infection associated with raw or partially cooked oysters
Salmonella
Shigella
Listeria
Vibrio
21
Food borne toxin mediated infection associated with improperly cooled stews, soups, and gravies
Botulism
Clostidium Perfringens
Staph
E Coli
22
Cold holding temp is...
50
45
135
41
23
Total time for two stage cooling
4
2
8
6
24
Name HACCP Step, chef holds shellstock tag 90 days from oyster harvest
Verify
Document
Monitor
Determine Critical Limits
25
Time for second stage in two stage cooling
8
6
2
4
26
Food borne intoxication associated with cooked starches and veggies
Botulism
E Coli
Staph
Bacillus Cereus
27
Virus associated with raw or partially cooked shellfish; ready to eat food; found on feces
Hep A
Listeria
Giardiasis
Anisakiasis
28
Name HACCP Step, chef checks burger with thermometer
Monitor
Analysis
Corrective Action
Verify
29
Sneeze guards must be this high?
14 in
30 in
7 in
21 in
30
Toxin that happens when big fish eat little fish
Staph
Ciguetera
Histamine/Scrambroid
Bacillus Cereus
31
How long can you hold cold food held properly for service
2 hours
4 hours
8 hours
6 hours
