Servsafe Cheat Sheet Questions And Correct Question

SERVSAFE CHEAT SHEET
QUESTIONS AND CORRECT
QUESTION


FDA - ans-Food and Drug Administration, governing body for
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food safety rr




Main Sources of Contamination (8) - ans-
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Ingredients, Water, Air, Soil, Pests, Food Handlers (Co- rr rr rr rr rr rr rr




opers), Food Contact Surfaces, Packaging Materials rr rr rr rr rr




CDC's Most Common Factors (5) - ans- rr rr rr rr rr rr




Unsafe Sources, Inadequate Cooking, Holding Temps, Contaminated Equipment, Poor Pers
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onal Hygiene rr




Poultry (whole or ground, reheated, rr rr rr rr




microwaved & stuffed) temperature - ans-165F rr rr rr rr rr




All ground meats except poultry temperature - ans-155F
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Solid cuts of meat - ans-145F rr rr rr rr rr




Eggs (2) - ans-145F immediate service, 155F hot-holding/IES
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Vegetables - ans-135F rr rr




FATTOM - ans-a. Food (high) in protein (milk, meat, fish) rr rr rr rr rr rr rr rr rr




b. Acidity (low) pH 4.6-7.5 (water is 7.0)
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c. Temperature 41F -135F is the TDZ
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d. Time - max 4 hours in the TDZ
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e. Oxygen can be aerobic or anaerobic
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f. Moisture water activity level (Aw) .85 or greater, water has an Aw of 1.0
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TCS - ans-Time and Temperature Control for Safety
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2 stage cooling process - ans-135F - 70F within 2 hours and 70F-41F within 4 additional hours
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6 hours total ok b/c constant cooling
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, Cooling food - 3S's and 3I's - ans-Smaller, Shallow pans (≤ 4" deep), Stir
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Ice bath, Ice wand, Ice directly
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Methods of Thawing - C.R.O.W. rr rr rr rr




Proper Personal Hygiene - #1 Responsibility - ans-I. Proper Hand Washing
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II. Gloves rr




III. Sick employees - HESSN
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HESSN - 5 highly infectious illnesses - ans-Hepatitis A, E. Coli, Salmonella, Shigella,
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Norovirus - Exclude/Report rr rr




i. Exclude from food, contact health
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department, medical clearance rr rr




required upon return rr rr




ii. Symptoms are - vomiting, diarrhea,
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and jaundice (yellowing eyes & skin)
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Viruses - 2 types - ans-a. Require a living host rr rr rr rr rr rr rr rr rr




b. Poor personal hygiene (e.g. improper hand-
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washing)
c. Hepatitis A (HAV) *Exclude/Report
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d. Norovirus *Exclude/Report
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Parasites - 3 major types (require living host) - ans-4F for 7 days or cook well rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr




a. Trichinella (pork and wild game)
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b. Anisakis (fish, sushi)
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c. Giardia (contaminated/dirty water)
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MSDS - ans-Material Safety Data Sheet rr rr rr rr rr




Chemical Contamination - locked up, separated - ans- rr rr rr rr rr rr rr




Copper, Brass, and Tin (CBT), zinc, peltre pots, and pewter dishes should not be mixed with aci
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dic foods. rr




Physical Contamination - ans-"If you see it" (e.g. band-aid) rr rr rr rr rr rr rr rr




Cross-Contamination - ans-transfer of hazardous substances from unclean to a clean source. rr rr rr rr rr rr rr rr rr rr rr




a. "meat to veggies"
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Purchasing, Receiving, Storing Safe Food Temperatures - ans-41F, 45F, or alive rr rr rr rr rr rr rr rr rr rr




Ice crystals - ans-Reject the shipment
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FIFO - ans-First In, First Out (even frozen food)
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Incoming shipments must be inspected for spoilage rr rr rr rr rr rr




and other signs of contamination
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