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