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