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