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