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