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