ServSafe Cheat Sheet ALL QUESTIONS
WITH COMPLETE SOLUTION.
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
Viruses are carried by: - ANSWER-humans and animals
Hepatitis A is a virus linked to: - ANSWER-ready-to-eat food and shellfish from contaminated
water (feces)
A symptom of Hepatitis A is: - ANSWER-Jaundice
Norovirus is a virus linked to: - ANSWER-ready-to-eat food and shellfish from contaminated
water (feces)
Hepatitis A can be prevented by: - ANSWER-frequent hand washing, exclusion of jaundice from
the operation, buying shellfish from reputable suppliers
, Norovirus can be prevented by: - ANSWER-frequent hand washing, exclusion of staff with
vomiting or diarrhea from the operation, buying shellfish from reputable suppliers
Parasites require: - ANSWER-a living host to live and reproduce
Parasites are usually associated with: - ANSWER-wild game and seafood
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
Toxic metals include: - ANSWER-pewter, copper, and zinc
ALERT Program - ANSWER-keeps food safe from deliberate contamination
ALERT stands for: - ANSWER-Assure, Look, Employees, Reports, and Threat
Anaphylaxis - ANSWER-a severe allergic reaction that can potentially lead to death
Common food allergens include: - ANSWER-milk, eggs, fish, shellfish, wheat, soy, peanuts, and
tree nuts
Cross-Contact - ANSWER-an allergen being transferred from one food to another
Staphylococcus is a bacteria is spread by: - ANSWER-when food handlers touch an infected part
of their body then touch food without washing their hands
Staphylococcus can be prevented by: - ANSWER-good personal hygiene
Steps for hand washing include: - ANSWER-wet hands and arms, apply soap, scrub hands and
arms vigorously, rinse hands and arms thoroughly, and dry hands and arms with a single-use
paper towel
For hand washing, water should be at least: - ANSWER-100 degrees Fahrenheit
How long should the whole hand washing procedure take place? - ANSWER-a minimum of 20
seconds
WITH COMPLETE SOLUTION.
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
Viruses are carried by: - ANSWER-humans and animals
Hepatitis A is a virus linked to: - ANSWER-ready-to-eat food and shellfish from contaminated
water (feces)
A symptom of Hepatitis A is: - ANSWER-Jaundice
Norovirus is a virus linked to: - ANSWER-ready-to-eat food and shellfish from contaminated
water (feces)
Hepatitis A can be prevented by: - ANSWER-frequent hand washing, exclusion of jaundice from
the operation, buying shellfish from reputable suppliers
, Norovirus can be prevented by: - ANSWER-frequent hand washing, exclusion of staff with
vomiting or diarrhea from the operation, buying shellfish from reputable suppliers
Parasites require: - ANSWER-a living host to live and reproduce
Parasites are usually associated with: - ANSWER-wild game and seafood
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
Toxic metals include: - ANSWER-pewter, copper, and zinc
ALERT Program - ANSWER-keeps food safe from deliberate contamination
ALERT stands for: - ANSWER-Assure, Look, Employees, Reports, and Threat
Anaphylaxis - ANSWER-a severe allergic reaction that can potentially lead to death
Common food allergens include: - ANSWER-milk, eggs, fish, shellfish, wheat, soy, peanuts, and
tree nuts
Cross-Contact - ANSWER-an allergen being transferred from one food to another
Staphylococcus is a bacteria is spread by: - ANSWER-when food handlers touch an infected part
of their body then touch food without washing their hands
Staphylococcus can be prevented by: - ANSWER-good personal hygiene
Steps for hand washing include: - ANSWER-wet hands and arms, apply soap, scrub hands and
arms vigorously, rinse hands and arms thoroughly, and dry hands and arms with a single-use
paper towel
For hand washing, water should be at least: - ANSWER-100 degrees Fahrenheit
How long should the whole hand washing procedure take place? - ANSWER-a minimum of 20
seconds
