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