ServSafe Cheat Sheet.pdf file:///C:/Users/HP/Desktop/New%20Conver/ServSafe%20Cheat%20S
SERVSAFE Cheat Sheet Questions & Verified
Answers
1. Biological Contaminants
ANS pathogens, viruses, etc.
2. Chemical Contaminants
ANS cleaners, sanitizers, toxic metals
3. Physical Contaminants
ANS hairs, nails, nail polish flecks, bones
4. Unsafe food practices include
ANS purchasing from unsafe sources, failing to cookfood correctly, time-temp abuse, using
contaminated equipment, poor personal hygiene
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1 of 19 9/18/2024, 11:18
,ServSafe Cheat Sheet.pdf file:///C:/Users/HP/Desktop/New%20Conver/ServSafe%20Cheat%20S
5. TCS foods include
ANS Time-Temp Control Safety
Ex
Milk/Dairy, sliced melons, cut tomatoes, tofu/soy protein, poultry, sprouts, un-treated oils,
heat treated plant food
6. High Risk Populations
ANS elderly, pregnant women, preschool aged children, peo-ple with compromised immune
systems
7. USDA (United States Department of Agriculture)
ANS inspects/regulates meat,poultry, and eggs
8. FDA (Food and Drug Administration)
ANS inspects/regulates all food except meat,poultry, and eggs
9. CDC (Center for Disease Control)
ANS conducts research regarding food-borneillness outbreaks and investigates them
2/5
2 of 19 9/18/2024, 11:18
,ServSafe Cheat Sheet.pdf file:///C:/Users/HP/Desktop/New%20Conver/ServSafe%20Cheat%20S
10. True or False
Bacteria grows best when FAT TOM conditions are correct.-
ANS True
11. FATTOM stands for
ANS Food, Acidity, Time, Temperature, Oxygen, and Moisture
12. Salmonella is a bacteria linked with
ANS ready-to-eat foods and beverages
13. E-Coli is a bacteria linked to
ANS ground beef and contaminated produce
14. Shigella is a bacteria transferred by
ANS flies in the operation
3/5
3 of 19 9/18/2024, 11:18
SERVSAFE Cheat Sheet Questions & Verified
Answers
1. Biological Contaminants
ANS pathogens, viruses, etc.
2. Chemical Contaminants
ANS cleaners, sanitizers, toxic metals
3. Physical Contaminants
ANS hairs, nails, nail polish flecks, bones
4. Unsafe food practices include
ANS purchasing from unsafe sources, failing to cookfood correctly, time-temp abuse, using
contaminated equipment, poor personal hygiene
1/5
1 of 19 9/18/2024, 11:18
,ServSafe Cheat Sheet.pdf file:///C:/Users/HP/Desktop/New%20Conver/ServSafe%20Cheat%20S
5. TCS foods include
ANS Time-Temp Control Safety
Ex
Milk/Dairy, sliced melons, cut tomatoes, tofu/soy protein, poultry, sprouts, un-treated oils,
heat treated plant food
6. High Risk Populations
ANS elderly, pregnant women, preschool aged children, peo-ple with compromised immune
systems
7. USDA (United States Department of Agriculture)
ANS inspects/regulates meat,poultry, and eggs
8. FDA (Food and Drug Administration)
ANS inspects/regulates all food except meat,poultry, and eggs
9. CDC (Center for Disease Control)
ANS conducts research regarding food-borneillness outbreaks and investigates them
2/5
2 of 19 9/18/2024, 11:18
,ServSafe Cheat Sheet.pdf file:///C:/Users/HP/Desktop/New%20Conver/ServSafe%20Cheat%20S
10. True or False
Bacteria grows best when FAT TOM conditions are correct.-
ANS True
11. FATTOM stands for
ANS Food, Acidity, Time, Temperature, Oxygen, and Moisture
12. Salmonella is a bacteria linked with
ANS ready-to-eat foods and beverages
13. E-Coli is a bacteria linked to
ANS ground beef and contaminated produce
14. Shigella is a bacteria transferred by
ANS flies in the operation
3/5
3 of 19 9/18/2024, 11:18
