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