Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

SERVSAFE > huhu > Flashcards

huhu Flashcards

1
Q

microorganism hazard

A

biological

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

not meant to be consumed / sabon sanitizer

A

chemical hazard

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

glass bones metal causing injury

A

physical hazard

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Application of high heat or chemicals on cleaned
food-contact surfaces to reduce the number of illness
causing germs or microorganisms to acceptable levels

A

sanitize

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

washing hand procedure

A

wet _ soap _ rub for 15s(20 s min) _ rinse _ dry _ close w paper towel

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

ready to eat food

A

cooked food
rice
raw fruits vegetables
baked goods
snacks

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

RTE PHYSICAL BARRIERS

A

deli /wax paper
gloves
utensils (scoops spatula tong)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

what to do if u have SSEHN

A

tell employer /manager

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

what’s SSEHN

A

send sixk employees home now

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

SSEHN + j

A

salmonella
shigella
ecoli
hepatitis a
norovirus
jaundice

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

how many hrs u need to wait to come to work if u experience symptoms sshen pag wala na sympotims genern

A

24 hrs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Temperature range in which germs or microorganisms
grow at an unsafe rate (between 41⁰F-135⁰F).

A

temp danger zone

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Food that requires time and temperature control for
safety to limit pathogenic microorganism growth or
toxin formation, such as meat, fish, eggs, milk, and
cut lettuce

A

TCS time temp control for safety

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

reject frozen when?

A

ice crystal / liquid packaging

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

reject cans if

A

dents spill holes leaking swollen

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

food should not be __ when u receive sa supplier

A

slimy smelly etc

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

shelltags kept for hwo many days

A

90

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

hot food hot zone

A

135 above

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

danger zone

A

between 41 135

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

egg milk livestock should be at what temp

A

at 45

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

cold food cold zone frozen goodies

A

below 41

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

what temp when thawing

A

below 41

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

types of thawing

A

under ref
as part of cooking
in microwave immediately
submerged cold running water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

how to use calibrated and sanitized thermometer

A

insert to thickest part away from bone for min 15s

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

hot holding temp of poultu stuffed food

A

165

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

how many hrs hot holding

A

2hrs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

tenderized injected meat / ground meat / raw shell egg hotholding temp

A

155

28
Q

whole muscle meat fish seafood, raw shell egg immediate service ,hot holding temp

A

145

29
Q

fruits veges grains hot holding temp

A

135

30
Q

cold holding temp

A

41 & below

31
Q

when is raw food okay since there is menu basta patakaran

A

if customer want .

32
Q

2 cooling prcedure

A

135 70 2hrs
70 41 4hrs

33
Q

thermometer calibration how many seconds?

A

30s

34
Q

thermometer calibration how many inches submerge?

A

2inches minimum

35
Q

thermometer calibration whatcto do when put in iced water

A

stir well 30s then adjust 32 f

36
Q

every what hr do u need to clean and sanitize a utensil when in use

A

4hrs

37
Q

sanitizer bucket contents

A

chlorine / quatd quaternary ammonia

38
Q

cloth should be always put in what???

A

sanitizer bucket w chlorine or quatz

39
Q

how to test / check concentration of sanitizer bucket

A

paper test strips

40
Q

three compartment sink in order

A

prewash
wash (hot soapy 110F)
rinse
sanitize
airdry

41
Q

washing in three compartment sink hot soapy water what temp

A

110F

42
Q

surface temperature of food contact in high temperature in what temperature?

A

160F atleast

43
Q

Measure temp of high temp dish with what

A

min max thermometer/ Temperature sensitive tape

44
Q

washing procedure fruits veges

A

running water
remove outer leaves
scrub genern
pilasin ung gulay

45
Q

utensil storage how

A

handles same direction
running water
smooth surface cleanable
water below 41 or above 135

46
Q

do u use household only pesticides?

A

no

47
Q

integrated pest management what to do

A

deny
work
seal
keep close
keep air operational

48
Q

a series of prevention methods used
to keep pests away and to control infestation

A

IPM integrated pest management

49
Q

TCS

A

time temp control for safety

50
Q

RTE

A

ready to eat

51
Q

PHF

A

potentially hazardous foods

52
Q

A significant threat or danger to health that is
considered to exist when there is evidence sufficient to
show that a product, practice, circumstance, or event
creates a situation that requires immediate correction
or closing of operation such as loss of water, sewage
backup and pest infestation

A

imminent health hazard

53
Q

A procedure in which time is used to control the
growth of germs or microorganisms.

A

time as a public health control

54
Q

and preparation are key components of preventing foodborne illness. Store and prepare foods to
protect them from cross contamination

A

proper food storage

55
Q

what to do with prepared food (rte)

A

coveree
labeled
dated when first placed in storage

56
Q

how many days TCS food be used

A

within 7days

57
Q

poulty and stuffed food where place in ref or storage

A

6” above floor

58
Q

raw fish seafood egg whole muscle meat where placed in storage or ref

A

thermometer warmest part of unit

59
Q

storage food arrangement

A

rte
cleaned plants
unwashed plants
raw fish seafood egg wholemuscle meat
grount meat
poulty stuffed food

60
Q

baked goods chopping board

A

white

61
Q

raw fish chopping board

A

blue

62
Q

raw poulty chopping board

A

yellow

63
Q

raw red meat

A

red

64
Q

vegs fruits chopping board

A

green

65
Q

cooked meat chopping board

A

brown

SERVSAFE (1 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions