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