SERVSAFE CHEAT SHEET EXAM 2025
QUESTIONS AND ANSWERS
Biological Contaminants - ANS pathogens, viruses, etc.
Chemical Contaminants - ANS cleaners, sanitizers, toxic metals
Physical Contaminants - ANS hairs, nails, nail polish flecks, bones
Unsafe food practices include: - ANS purchasing from unsafe sources, failing to cook food
correctly, time-temp abuse, using contaminated equipment, poor personal hygiene
TCS foods include: - ANS 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 - ANS elderly, pregnant women, preschool aged children, people with
compromised immune systems
USDA (United States Department of Agriculture) - ANS inspects/regulates meat, poultry, and
eggs
FDA (Food and Drug Administration) - ANS inspects/regulates all food except meat, poultry,
1
and eggs
Page
@COPYRIGHT FYNDLAY 2025/2026
, CDC (Center for Disease Control) - ANS conducts research regarding food-borne illness
outbreaks and investigates them
True or False: Bacteria grows best when FAT TOM conditions are correct. - ANS True
FAT TOM stands for: - ANS Food, Acidity, Time, Temperature, Oxygen, and Moisture
Salmonella is a bacteria linked with: - ANS ready-to-eat foods and beverages
E-Coli is a bacteria linked to: - ANS ground beef and contaminated produce
Shigella is a bacteria transferred by: - ANS flies in the operation
Viruses can be prevented by: - ANS good personal hygiene (including frequent hand washing)
Viruses require: - ANS a living host to grow/live
Viruses are carried by: - ANS humans and animals
Hepatitis A is a virus linked to: - ANS ready-to-eat food and shellfish from contaminated
water (feces)
A symptom of Hepatitis A is: - ANS Jaundice
Norovirus is a virus linked to: - ANS ready-to-eat food and shellfish from contaminated water
(feces)
2
Hepatitis A can be prevented by: - ANS frequent hand washing, exclusion of jaundice from
Page
the operation, buying shellfish from reputable suppliers
@COPYRIGHT FYNDLAY 2025/2026
QUESTIONS AND ANSWERS
Biological Contaminants - ANS pathogens, viruses, etc.
Chemical Contaminants - ANS cleaners, sanitizers, toxic metals
Physical Contaminants - ANS hairs, nails, nail polish flecks, bones
Unsafe food practices include: - ANS purchasing from unsafe sources, failing to cook food
correctly, time-temp abuse, using contaminated equipment, poor personal hygiene
TCS foods include: - ANS 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 - ANS elderly, pregnant women, preschool aged children, people with
compromised immune systems
USDA (United States Department of Agriculture) - ANS inspects/regulates meat, poultry, and
eggs
FDA (Food and Drug Administration) - ANS inspects/regulates all food except meat, poultry,
1
and eggs
Page
@COPYRIGHT FYNDLAY 2025/2026
, CDC (Center for Disease Control) - ANS conducts research regarding food-borne illness
outbreaks and investigates them
True or False: Bacteria grows best when FAT TOM conditions are correct. - ANS True
FAT TOM stands for: - ANS Food, Acidity, Time, Temperature, Oxygen, and Moisture
Salmonella is a bacteria linked with: - ANS ready-to-eat foods and beverages
E-Coli is a bacteria linked to: - ANS ground beef and contaminated produce
Shigella is a bacteria transferred by: - ANS flies in the operation
Viruses can be prevented by: - ANS good personal hygiene (including frequent hand washing)
Viruses require: - ANS a living host to grow/live
Viruses are carried by: - ANS humans and animals
Hepatitis A is a virus linked to: - ANS ready-to-eat food and shellfish from contaminated
water (feces)
A symptom of Hepatitis A is: - ANS Jaundice
Norovirus is a virus linked to: - ANS ready-to-eat food and shellfish from contaminated water
(feces)
2
Hepatitis A can be prevented by: - ANS frequent hand washing, exclusion of jaundice from
Page
the operation, buying shellfish from reputable suppliers
@COPYRIGHT FYNDLAY 2025/2026
