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