ServSafe Cheat Sheet ALL QUESTIONS WITH
COMPLETE SOLUTION.
Biological Contaminants - Answer - pathogens, viruses, etc.
Chemical Contaminants - Answer - cleaners, sanitizers, toxic metals
Physical Contaminants - Answer - hairs, nails, nail polish flecks, bones
Unsafe food practices include: - Answer - purchasing from unsafe
sources, failing to cook food correctly, time-temp abuse, using
contaminated equipment, poor personal hygiene
TCS foods include: - Answer - Time-Temp Control Safety
Ex: Milk/Dairy, sliced melons, cut tomatoes, tofu/soy protein, poultry,
sprouts, untreated oils, heat treated plant food
High Risk Populations - Answer - elderly, pregnant women, preschool
aged children, people with compromised immune systems
USDA (United States Department of Agriculture) - Answer -
inspects/regulates meat, poultry, and eggs
, FDA (Food and Drug Administration) - Answer - inspects/regulates all
food except meat, poultry, and eggs
CDC (Center for Disease Control) - Answer - conducts research regarding
food-borne illness outbreaks and investigates them
True or False: Bacteria grows best when FAT TOM conditions are correct.
- Answer - True
FAT TOM stands for: - Answer - Food, Acidity, Time, Temperature,
Oxygen, and Moisture
Salmonella is a bacteria linked with: - Answer - ready-to-eat foods and
beverages
E-Coli is a bacteria linked to: - Answer - ground beef and contaminated
produce
Shigella is a bacteria transferred by: - Answer - flies in the operation
Viruses can be prevented by: - Answer - good personal hygiene
(including frequent hand washing)
Viruses require: - Answer - a living host to grow/live
COMPLETE SOLUTION.
Biological Contaminants - Answer - pathogens, viruses, etc.
Chemical Contaminants - Answer - cleaners, sanitizers, toxic metals
Physical Contaminants - Answer - hairs, nails, nail polish flecks, bones
Unsafe food practices include: - Answer - purchasing from unsafe
sources, failing to cook food correctly, time-temp abuse, using
contaminated equipment, poor personal hygiene
TCS foods include: - Answer - Time-Temp Control Safety
Ex: Milk/Dairy, sliced melons, cut tomatoes, tofu/soy protein, poultry,
sprouts, untreated oils, heat treated plant food
High Risk Populations - Answer - elderly, pregnant women, preschool
aged children, people with compromised immune systems
USDA (United States Department of Agriculture) - Answer -
inspects/regulates meat, poultry, and eggs
, FDA (Food and Drug Administration) - Answer - inspects/regulates all
food except meat, poultry, and eggs
CDC (Center for Disease Control) - Answer - conducts research regarding
food-borne illness outbreaks and investigates them
True or False: Bacteria grows best when FAT TOM conditions are correct.
- Answer - True
FAT TOM stands for: - Answer - Food, Acidity, Time, Temperature,
Oxygen, and Moisture
Salmonella is a bacteria linked with: - Answer - ready-to-eat foods and
beverages
E-Coli is a bacteria linked to: - Answer - ground beef and contaminated
produce
Shigella is a bacteria transferred by: - Answer - flies in the operation
Viruses can be prevented by: - Answer - good personal hygiene
(including frequent hand washing)
Viruses require: - Answer - a living host to grow/live
