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