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