ServSafe Certification Exam Study Guide
1. Foodborne Illness Outbreak: Two or more people
2. High Risk Populations: Infants, preschool age children, pregnant
women, the elderly, people taking medications, people who are
seriously ill
3. TCS: Temperature Control For Safety
4. Temperature Danger Zone: 41 - 135 F
5. TCS Foods: Milk, Eggs, Shellfish, Fish, Meats, Meat Alternatives,
Untreated Garlic & Oil Mixtures, Baked Potatoes, Raw Sprouts, Cooked
Rice, Cut Tomatoes, Cut Melons
6. Three Types of Contamination: Biological, Chemical, Physical
7. Biological Contaminants: Bacteria, Virus, Parasites, Fungi
8. Chemical Contaminants: Cleansers, Sanitizers, Toxic Metals, Pesticides
9. Physical Contaminants: Foreign Objects
10.CDC Top Reasons for Outbreaks #1: Purchasing Food from unsafe
sources
11.CDC Top Reasons for Outbreaks #2: Failing to cook food adequately
12.CDC Top Reasons for Outbreaks #3: Holding food at incorrect
temperatures
13.CDC Top Reasons for Outbreaks #4: Contaminated equipment
,14.CDC Top Reasons for Outbreaks #5: Poor personal hygiene
15.Three Ways Food Becomes Contaminated #1: Time-Temperature
Control -- TCS Foods are left in the danger zone for > 4 hours
16.Three Ways Food Becomes Contaminated #2: Cross Contamination --
Con- taminants cross to food that is not going to be cooked any
further
17.Three Ways Food Becomes Contaminated #3: Poor Personal
Hygiene -- Food handlers cause the food borne illness
18.FATTOM:
Food Acidity
Temperature
Time
Oxygen
Moistur
e
19.Toxic Metals:
Lead Copper
Zinc
, 20.Common Food Allergies:
Milk Dairy
Eggs
Shellfish
Fish
Wheat
Soy
Peanuts
Tree
Nuts
21.Proper Hand Washing Temperature: 100 F
22.Scrub hands and arms for: 10 - 15 seconds
23.Gloves must be changed at lease every: 4 hours
24.How often should thermometers be calibrated: Before each shift
25.Boiling Point Calibration Temperature: 212 F
26.Ice-Point Calibration Temperature: 32 F
27.What constitutes an approved supplier: One that has been inspected
and meets all applicable local, state, and federal laws
28.Delivery Temperature for Cold TCS Foods: 41 F or lower
29.Delivery Temperature for Live Shellfish and Shell Eggs: 45 F or lower
30.Delivery Temperature for Hot TCS Foods: 135 F or higher
31.Frozen Food delivery criteria: Frozen Solid with no Fluid Stains or
Large Ice Crystals
1. Foodborne Illness Outbreak: Two or more people
2. High Risk Populations: Infants, preschool age children, pregnant
women, the elderly, people taking medications, people who are
seriously ill
3. TCS: Temperature Control For Safety
4. Temperature Danger Zone: 41 - 135 F
5. TCS Foods: Milk, Eggs, Shellfish, Fish, Meats, Meat Alternatives,
Untreated Garlic & Oil Mixtures, Baked Potatoes, Raw Sprouts, Cooked
Rice, Cut Tomatoes, Cut Melons
6. Three Types of Contamination: Biological, Chemical, Physical
7. Biological Contaminants: Bacteria, Virus, Parasites, Fungi
8. Chemical Contaminants: Cleansers, Sanitizers, Toxic Metals, Pesticides
9. Physical Contaminants: Foreign Objects
10.CDC Top Reasons for Outbreaks #1: Purchasing Food from unsafe
sources
11.CDC Top Reasons for Outbreaks #2: Failing to cook food adequately
12.CDC Top Reasons for Outbreaks #3: Holding food at incorrect
temperatures
13.CDC Top Reasons for Outbreaks #4: Contaminated equipment
,14.CDC Top Reasons for Outbreaks #5: Poor personal hygiene
15.Three Ways Food Becomes Contaminated #1: Time-Temperature
Control -- TCS Foods are left in the danger zone for > 4 hours
16.Three Ways Food Becomes Contaminated #2: Cross Contamination --
Con- taminants cross to food that is not going to be cooked any
further
17.Three Ways Food Becomes Contaminated #3: Poor Personal
Hygiene -- Food handlers cause the food borne illness
18.FATTOM:
Food Acidity
Temperature
Time
Oxygen
Moistur
e
19.Toxic Metals:
Lead Copper
Zinc
, 20.Common Food Allergies:
Milk Dairy
Eggs
Shellfish
Fish
Wheat
Soy
Peanuts
Tree
Nuts
21.Proper Hand Washing Temperature: 100 F
22.Scrub hands and arms for: 10 - 15 seconds
23.Gloves must be changed at lease every: 4 hours
24.How often should thermometers be calibrated: Before each shift
25.Boiling Point Calibration Temperature: 212 F
26.Ice-Point Calibration Temperature: 32 F
27.What constitutes an approved supplier: One that has been inspected
and meets all applicable local, state, and federal laws
28.Delivery Temperature for Cold TCS Foods: 41 F or lower
29.Delivery Temperature for Live Shellfish and Shell Eggs: 45 F or lower
30.Delivery Temperature for Hot TCS Foods: 135 F or higher
31.Frozen Food delivery criteria: Frozen Solid with no Fluid Stains or
Large Ice Crystals
