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