ServSafe
Cheat
Sheet
Biological
Contaminants
-
CORRECT
ANSWER-pathogens,
viruses,
etc.
Chemical
Contaminants
-
CORRECT
ANSWER-cleaners,
sanitizers,
toxic
metals
Physical
Contaminants
-
CORRECT
ANSWER-hairs,
nails,
nail
polish
flecks,
bones
Unsafe
food
practices
include:
-
CORRECT
ANSWER-purchasing
from
unsafe
sources,
failing
to
cook
food
correctly,
time-temp
abuse,
using
contaminated
equipment,
poor
personal
hygiene
TCS
foods
include:
-
CORRECT
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
-
CORRECT
ANSWER-elderly,
pregnant
women,
preschool
aged
children,
people
with
compromised
immune
systems
USDA
(United
States
Department
of
Agriculture)
-
CORRECT
ANSWER-inspects/regulates
meat,
poultry,
and
eggs
FDA
(Food
and
Drug
Administration)
-
CORRECT
ANSWER-inspects/regulates
all
food
except
meat,
poultry,
and
eggs
CDC
(Center
for
Disease
Control)
-
CORRECT
ANSWER-conducts
research
regarding
food-borne
illness
outbreaks
and
investigates
them
True
or
False:
Bacteria
grows
best
when
FAT
TOM
conditions
are
correct.
-
CORRECT
ANSWER-True
FAT
TOM
stands
for:
-
CORRECT
ANSWER-Food,
Acidity,
Time,
Temperature,
Oxygen,
and
Moisture Salmonella
is
a
bacteria
linked
with:
-
CORRECT
ANSWER-ready-to-eat
foods
and
beverages
E-Coli
is
a
bacteria
linked
to:
-
CORRECT
ANSWER-ground
beef
and
contaminated
produce
Shigella
is
a
bacteria
transferred
by:
-
CORRECT
ANSWER-flies
in
the
operation
Viruses
can
be
prevented
by:
-
CORRECT
ANSWER-good
personal
hygiene
(including
frequent
hand
washing)
Viruses
require:
-
CORRECT
ANSWER-a
living
host
to
grow/live
Viruses
are
carried
by:
-
CORRECT
ANSWER-humans
and
animals
Hepatitis
A
is
a
virus
linked
to:
-
CORRECT
ANSWER-ready-to-eat
food
and
shellfish
from
contaminated
water
(feces)
A
symptom
of
Hepatitis
A
is:
-
CORRECT
ANSWER-Jaundice
Norovirus
is
a
virus
linked
to:
-
CORRECT
ANSWER-ready-to-eat
food
and
shellfish
from
contaminated
water
(feces)
Hepatitis
A
can
be
prevented
by:
-
CORRECT
ANSWER-frequent
hand
washing,
exclusion
of
jaundice
from
the
operation,
buying
shellfish
from
reputable
suppliers
Norovirus
can
be
prevented
by:
-
CORRECT
ANSWER-frequent
hand
washing,
exclusion
of
staff
with
vomiting
or
diarrhea
from
the
operation,
buying
shellfish
from
reputable
suppliers
Parasites
require:
-
CORRECT
ANSWER-a
living
host
to
live
and
reproduce
Parasites
are
usually
associated
with:
-
CORRECT
ANSWER-wild
game
and
seafood
Toxic
metals
include:
-
CORRECT
ANSWER-pewter,
copper,
and
zinc
Cheat
Sheet
Biological
Contaminants
-
CORRECT
ANSWER-pathogens,
viruses,
etc.
Chemical
Contaminants
-
CORRECT
ANSWER-cleaners,
sanitizers,
toxic
metals
Physical
Contaminants
-
CORRECT
ANSWER-hairs,
nails,
nail
polish
flecks,
bones
Unsafe
food
practices
include:
-
CORRECT
ANSWER-purchasing
from
unsafe
sources,
failing
to
cook
food
correctly,
time-temp
abuse,
using
contaminated
equipment,
poor
personal
hygiene
TCS
foods
include:
-
CORRECT
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
-
CORRECT
ANSWER-elderly,
pregnant
women,
preschool
aged
children,
people
with
compromised
immune
systems
USDA
(United
States
Department
of
Agriculture)
-
CORRECT
ANSWER-inspects/regulates
meat,
poultry,
and
eggs
FDA
(Food
and
Drug
Administration)
-
CORRECT
ANSWER-inspects/regulates
all
food
except
meat,
poultry,
and
eggs
CDC
(Center
for
Disease
Control)
-
CORRECT
ANSWER-conducts
research
regarding
food-borne
illness
outbreaks
and
investigates
them
True
or
False:
Bacteria
grows
best
when
FAT
TOM
conditions
are
correct.
-
CORRECT
ANSWER-True
FAT
TOM
stands
for:
-
CORRECT
ANSWER-Food,
Acidity,
Time,
Temperature,
Oxygen,
and
Moisture Salmonella
is
a
bacteria
linked
with:
-
CORRECT
ANSWER-ready-to-eat
foods
and
beverages
E-Coli
is
a
bacteria
linked
to:
-
CORRECT
ANSWER-ground
beef
and
contaminated
produce
Shigella
is
a
bacteria
transferred
by:
-
CORRECT
ANSWER-flies
in
the
operation
Viruses
can
be
prevented
by:
-
CORRECT
ANSWER-good
personal
hygiene
(including
frequent
hand
washing)
Viruses
require:
-
CORRECT
ANSWER-a
living
host
to
grow/live
Viruses
are
carried
by:
-
CORRECT
ANSWER-humans
and
animals
Hepatitis
A
is
a
virus
linked
to:
-
CORRECT
ANSWER-ready-to-eat
food
and
shellfish
from
contaminated
water
(feces)
A
symptom
of
Hepatitis
A
is:
-
CORRECT
ANSWER-Jaundice
Norovirus
is
a
virus
linked
to:
-
CORRECT
ANSWER-ready-to-eat
food
and
shellfish
from
contaminated
water
(feces)
Hepatitis
A
can
be
prevented
by:
-
CORRECT
ANSWER-frequent
hand
washing,
exclusion
of
jaundice
from
the
operation,
buying
shellfish
from
reputable
suppliers
Norovirus
can
be
prevented
by:
-
CORRECT
ANSWER-frequent
hand
washing,
exclusion
of
staff
with
vomiting
or
diarrhea
from
the
operation,
buying
shellfish
from
reputable
suppliers
Parasites
require:
-
CORRECT
ANSWER-a
living
host
to
live
and
reproduce
Parasites
are
usually
associated
with:
-
CORRECT
ANSWER-wild
game
and
seafood
Toxic
metals
include:
-
CORRECT
ANSWER-pewter,
copper,
and
zinc
