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