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Duplicate of Duplicate of ServSafe Diseases, HACCP, and Random Numbers Flashcards | StudBud
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Duplicate of Duplicate of ServSafe Diseases, HACCP, and Random Numbers
Duplicate of Duplicate of ServSafe Diseases, HACCP, and Random Numbers
33 terms
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StudBud Administration
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25 plays
ServSafe managers review #servsafe
Flashcards
33 cards
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Practice quiz
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Questions
33
Answers
1
Effective concentration for iodine sanitizer
2 to 10 ppm
o
100 to 300 ppm
12.5 to 25 ppm
2
Time for first stage in two stage cooling
2
8
4
6
3
Food borne intoxication associated with cooked starches and veggies
Botulism
Bacillus Cereus
Staph
E Coli
4
Temp for microwaved, stuffed, or reheated food
165 f
175 f
145 f
155 f
5
Total time for two stage cooling
8
6
2
4
6
Bacteria causing food borne infection associated with deli meats, hot dogs, and unpast milk
Listeria
Vibrio
Botulism
Camplobacter
7
Temp of water in first sink in a three compartment sink
110
90
100
180
8
Name HACCP Verb: chef looks over entire operation to look for potential hazzards
Verify
Monitor
Document
Analyze
9
Name HACCP Verb: all poultry is cooked to 165
Monitor
Document
Corrective action
Establish critical limits
10
Virus associated with raw or partially cooked shellfish; ready to eat food; found on feces
Giardiasis
Listeria
Hep A
Anisakiasis
11
How long can you hold cold food held properly for service
2 hours
8 hours
6 hours
4 hours
12
Name HACCP Verb: chef meets with staff to make sure HACCP plan is working
Monitor
Analyze
Verify
Document
13
Number of foot candles in dry storage
100
50
10
20
14
Food borne toxin mediated infection associated with improperly cooled stews, soups, and gravies
Botulism
Staph
E Coli
Clostidium Perfringens
15
Name HACCP Verb: chef holds shellstock 90 days from oyster harvest
Document
Verify
Monitor
Determine Critical Limits
16
Hot holding temp is ...
50
70
135
41
17
Name HACCP Verb: chef throws out soup that sat 6 hours for hot holding
Document
Verify
Monitor
Corrective Action
18
How long can you hold properly stored cold food in fridge?
7 days
1 day
5 days
3 days
19
Name HACCP Verb: chef checks burger with thermometer
Verify
Corrective Action
Monitor
Analysis
20
Bacteria causing food borne infection also associate with poultry but not salmonella
Staph
Vibrio
Botulism
Camplobacter
21
Number of foot candles in food prep areas
100
10
50
20
22
Food borne intoxication associated with improperly canned foods or oil mixtures
Bacillus Cereus
Staph
Botulism
E Coli
23
Toxin that happens when some fish are time temp abused, like tuna
Ciguetera
Vibrio
Botulism
Histamine/Scrambroid
24
Acidity range for where bacteria will thrive
12 ph
4.5 ph to 7.5 ph
1 ph to 2 ph
1 ph
25
Cold holding temp is...
41
135
50
45
26
Parasite from raw fish that causes person to cough up worms
Anisakiasis
Giardiasis
Jaundice
Clycloporiasis
27
Sneeze guards must be this high?
30 in
14 in
7 in
21 in
28
Time for second stage in two stage cooling
4
8
2
6
29
Foodborne infection associated poultry, eggs, and beverages
Botulism
Shigella
E. Coli
Salmonella
30
Bacteria causing food borne infection associated with raw or partially cooked oysters
Vibrio
Salmonella
Shigella
Listeria
31
Food borne toxin mediated infection associated with ground beef
E Coli
Clostridium Perfrigens
Salmonella
Listeria
32
Bacteria causing food borne infection associated with ready to eat salads
Listeria
Vibrio
Bacillus Cereus
Shigella
33
Toxin that happens when big fish eat little fish
Staph
Bacillus Cereus
Ciguetera
Histamine/Scrambroid
