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ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] What is the best way that parasites can be prevented? [Answer] | purchasing from approved suppliers | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] These cause people to get sick, cannot be destroyed by cooking, and are produced by bacteria as they grow [Answer] | toxins | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] Danger of kidney failure that might lead to death is an issue with [Answer] | Hemorrhagic colitis E. Coli | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] The category of pathogen that probably spoils food more than it causes illness is [Answer] | fungi | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] Produce such as berries, lettuce, and basil have been linked to this parasite requiring that these products be purchased from approved suppliers [Answer] | Cyclosporiasis | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] The category of pathogen that includes more instances where controlling time and temperature is the best preventative method is [Answer] | bacteria | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] Bacteria tends to grow quickly when it is left in the temperature danger zone. What is the longest time that TCS foods should be left in the TDZ? [Answer] | 4 hours | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] A sign of spoilage includes white or pink discoloration or slime [Answer] | yeast | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] Most bacteria need nutrients such as carbohydates and what to survive? [Answer] | proteins | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] What are the two elements of FAT TOM that a food service operation can control? [Answer] | time and temperature | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] Symptoms include headache, high fever, rash, and abdominal pain [Answer] | Salmonella typhi | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] The unique symptom of a tingling in the throat and coughing up worms is associated with [Answer] | Anisakiasis | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] Day-care and medical communities have had frequent issues with this parasite [Answer] | Cryptosporidiosis | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] The virus that causes general weakness and a mild fever is [Answer] | Hepatitis A | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] The term cross contact specifically relates to [Answer] | cleaning equipment that has come in contact with food allergens | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] Copper and pewter cookware and serveware can become issues in the kitchen when they are used with what types of foods [Answer] | acidic foods | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] A food allergy CAN start to exhibit symptoms [Answer] | immediately after eating the food | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] Tuna, bonito, mackerel, and mahimahi are commonly associated with which toxin [Answer] | Histamine (Scromboid) | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] Toxins are most often prevented by [Answer] | Buying from approved, reputable suppliers | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] Predatory reef fish from the Pacific such as grouper and snapper are associated with which toxin [Answer] | Ciguatoxin (Ciguatera) | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] A burning sensation in the throat and reddening of the face and neck are symptoms of [Answer] | Histamine (Scromboid) | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] Copper, zinc, and pewter as well as hand painted pottery can all be sources of [Answer] | chemical contaminants | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] The toxin that includes scallops that can eventually lead to confusion, memory loss and death is [Answer] | Domoic Acid (Amnesic) | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] Of the 5 toxins, which one does not initially include the symptoms of diarrhea and vomiting but instead includes headache and sweating [Answer] | Histamine (Scromboid) | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] This toxin in clams, mussels and oysters exhibits the symptom of reversal of hot and cold sensation as well as tingling and numbness [Answer] | Brevetoxin (Neurotoxic) | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] One of the reasons that fingernails and fingernail polish are not allowed in the kitchen is that they can become [Answer] | physical contaminants | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] Numbness and dizziness as well as tingling in the mouth, face, arms and legs are symptoms of [Answer] | Saxitoxin (Paralytic) | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] During handwashing, foodhandlers must vigorously scrub their hands and arms for [Answer] | 10 - 15 seconds | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] Foodhandlers don't have to wash their hands after [Answer] | sanitizing the table | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] After handwashing, when drying your hands, what should NOT be done [Answer] | use a clean cloth hand towel | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] Ready-to-eat foods require the employees [Answer] | to wear gloves | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] Good personal hygiene includes [Answer] | reporting illness to your supervisor/instructor | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] Joe, a prep cook, has diarrhea [Answer] | he must be excluded from the restaurant | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] Hand antiseptics that are used in the kitchen [Answer] | should never be used in place of handwashing | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] During handwashing, the amount of time needed to wet and rinse hands, not including the time to scrub them, is [Answer] | 5 - 10 seconds | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] Jane, a garde manger chef who works in a large regional hospital, has been diagnosed with a sore throat and occasionally is running a fever [Answer] | she must be excluded from the restaurant | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] An employee with vomiting or diarrhea can return to work when [Answer] | when they are symptom free for 24 hours | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] Food handlers CAN chew gum, eat, drink, and/or smoke when [Answer] | taking a break during the work day | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] Mary, a sous chef, has been diagnosed with hepatitis A [Answer] | she must be excluded from the restaurant | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] Bill, a line cook at a Chinese restaurant, has a sore throat with a fever [Answer] | he must be restricted from working with or around food | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] An employee must be excluded from a food service establishment that serves a high risk populations if they have [Answer] | a sore throat with fever | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] Frozen foods should be received at [Answer] | Frozen solid | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] Hot TCS foods must be received into the food service operation at what temperature [Answer] | at 135 degrees or above | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] Milk can be received at 45 degrees F. under what condition [Answer] | It is cooled to 41 degrees F. or lower in 4 hours | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] How far above the floor should food be stored? [Answer] | at least 6 inches | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] What is the correct temperature for receiving cold TCS food? [Answer] | 41 degrees F. or lower | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] How should cartons of coleslaw be checked for the correct receiving temperature? [Answer] | Open a carton and insert a thermometer stem into the food | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] Live shellfish must be received with what documentation? [Answer] | Shellstock identification tag | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] What is the problem with storing raw ground beef above prepped salads? [Answer] | Cross-contamination | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] In top to bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler? [Answer] | Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] How long can ready-to-eat TCS food that was prepped in-house be stored if it was held at 41 degrees F. or lower? [Answer] | 7 days | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] What is the most important factor in choosing a food supplier? [Answer] | It has been inspected and complies with local, state, and federal laws | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] Frozen shrimp is rejected during receiving for having large ice crystals on the food and packaging. What is the problem that caused this? [Answer] | time-temperature abuse | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] What should be done with an item that has been recalled? [Answer] | Remove the item from inventory and place it in a secure location | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] When storing food using the FIFO method, where should the food with the earliest use-by dates be stored? [Answer] | In front of food with later use-by dates | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] What must be included on the label or TCS food that was prepped in-house? [Answer] | Date that the food should be thrown out | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] Create physical barriers between food products [Answer] | Assign specific equipment to each type of food. Clean and sanitize work surfaces, equipment, and utensils after each task | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] Create procedural barriers between food products [Answer] | Prepare raw meat, fish, and poultry and ready-to-eat food at different times (when using the same prep table). Purchase ingredients that require minimal preparation | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] describe Infrared Thermometers [Answer] | Used to measure the surface temperature of food and equipment. Must be held as close to the product as possible. Remove barriers between thermometer and product (especially metal or glass) | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] Calibration is? [Answer] | Adjusting a thermometer in order to get an accurate reading | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] When preparing eggs for high risk populations [Answer] | Pasteurized eggs or egg products must be used when dishes will be served raw or undercooked | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] food that must be 165°F (74°C) for 15 seconds [Answer] | Poultry – including whole and ground chicken, turkey and duck. Stuffing made of fish, meat or poultry. Stuffed meats, seafood, poultry and pasta Dishes that include previously cooked TCS foods. Reheating of foods previously prepared and stored | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] food that must be 155°F (68°C) for 15 seconds [Answer] | ground meats,injected meats, mechanically tenderized meats, ground seafood, shell eggs hot for service | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] food that must be 145°F (63°C) for 15 seconds [Answer] | seafood, chops, shell eggs for immediate service | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] food that must be 145°F (63°C) for 4 minutes [Answer] | roasts | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] A Food Safety Management System is [Answer] | A group of programs, procedures, and measures for preventing foodborne illness. | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] Two systematic and proactive approaches [Answer] | Active managerial control. Hazard Analysis Critical Control Point (HACCP) | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] Active Managerial Control [Answer] | Focuses on controlling the CDC’s 5 most common risk factors responsible for foodborne illness | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] The HACCP Philosophy: [Answer] | If significant biological, chemical, or physical hazards are identified at specific points within a product’s flow through the operation, they can be:Prevented, Eliminated, or Reduced to safe levels | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] To be effective, a HACCP system must be based on a written plan [Answer] | It must be specific to each facility’s menu, customers, equipment, processes, and operations and A plan that works for one establishment may not work for another | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] The Seven HACCP Principles [Answer] | Conduct a hazard analysis. Determine critical control points (CCPs). Establish critical limits. Establish monitoring procedures. Identify corrective actions. Verify that the system works. Establish procedures for record keeping and documentation | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] A well-designed kitchen will address [Answer] | workflow, Contamination, Equipment accessibility | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] Porosity is [Answer] | the extent to which a material will absorb liquids | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] Flooring that is highly porous (absorbent) should be avoided since it [Answer] | Creates an ideal environment for microorganisms | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] Nonporous flooring should be used in [Answer] | walk-in refridgerators. food-prep areas. restrooms. dishwashing areas | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] Coving is [Answer] | A curved, sealed edge placed between the floor and wall | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] coving eliminates? [Answer] | sharp corners or gaps that would be impossible to clean | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] you should look for which two marks when purchasing equipment? [Answer] | NSF and UL | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] NSF International mark: [Answer] | Equipment has been evaluated, tested, and certified as meeting international commercial food equipment standards | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] Underwriters Laboratory (UL) marks: [Answer] | Equipment is in compliance with NSF standards or UL’s own environmental and public health (EPH) standards | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] how far should the dishwasher from the floor be When selecting and installing dishwashing machines [Answer] | at least 6 inches (15 centimeters) off the floor to permit easy cleaning underneath | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] The Three Rules of Integrated Pest Management? [Answer] | Deny pests access to the establishment and food and shelter. Work with a licensed PCO to eliminate pests that do enter | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] what do Cockroaches carry? [Answer] | pathogens such as Salmonella spp., fungi, viruses, and parasite eggs. | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] Government control of food is exercised at three levels. what are they? [Answer] | federal, state, and local | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] U.S. Department of Agriculture (USDA) and the Food and Drug Administration (FDA)are in which government controlled level? [Answer] | Federal | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] The USDA is responsible for inspection and quality grading of [Answer] | meat and meat products, poultry, egg and egg products,dairy products, and All foods shipped across state lines or involving more than one state | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] the FDA inspects Foodservice operations that cross state borders (planes, trains, etc.)true or false? [Answer] | true | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] An inspector may close an establishment when there is? [Answer] | A significant pest infestation, Clear evidence of a foodborne illness outbreak related to the establishment, or lack of refrigeration | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] what kind of places are pests usually attracted to? [Answer] | damp, dark and dirty places | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] what is a PCO? [Answer] | pest control operator | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] after pesticides are applied, food-contact surfaces should be...? [Answer] | washed, rinsed, and sanitized | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] when should staff recieve food safety training? [Answer] | when an employee is hired, and then periodically after that | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] the manager's responsibility for staff food safety training is to? [Answer] | make sure that staff has the knowledge and skills to keep food safe | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] all new staff should recieve training on? [Answer] | personal hygiene | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] what is the first task in training a large group of servers to prevent contamination of food? [Answer] | assess the training needs of the servers on this topic | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
ec92ef58_ards_about_All_ServSafe_Topics__Answer | [Question] in which training method does a trainer ask a series of questions to draw on the knowledge and experience of the learners? [Answer] | guided discussion | [] | Flashcards about All ServSafe Topics | Answer | http://www.studystack.com/flashcard-1172152 | 46/1438042986444.39_20150728002306-00219-ip-10-236-191-2_726538736_3.json |
f8a1b632_shcards_about_Alkane_reactions__Question | [Answer] Molecular Weight and Chain length (branched decreases boiling point), and intermolecular forces [Question] | What are the criteras for the boiling point? | [] | Flashcards about Alkane reactions | Question | http://www.studystack.com/flashcard-877467 | 46/1438042986444.39_20150728002306-00067-ip-10-236-191-2_738361637_3.json |
f8a1b632_shcards_about_Alkane_reactions__Question | [Answer] Polarity and Symmetry (branched decreases melting point) [Question] | What are the criterias for melting point? | [] | Flashcards about Alkane reactions | Question | http://www.studystack.com/flashcard-877467 | 46/1438042986444.39_20150728002306-00067-ip-10-236-191-2_738361637_3.json |
f8a1b632_shcards_about_Alkane_reactions__Question | [Answer] Carbon dioxide, water and heat [Question] | What are the products of the combustion of an alkene? | [] | Flashcards about Alkane reactions | Question | http://www.studystack.com/flashcard-877467 | 46/1438042986444.39_20150728002306-00067-ip-10-236-191-2_738361637_3.json |
f8a1b632_shcards_about_Alkane_reactions__Question | [Answer] Halogenation (hydrogens are replaced with a halogen) [Question] | What is the most common alkane reaction? | [] | Flashcards about Alkane reactions | Question | http://www.studystack.com/flashcard-877467 | 46/1438042986444.39_20150728002306-00067-ip-10-236-191-2_738361637_3.json |
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