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Servsafe Cheat Sheet Questions With Correct Answers.

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Servsafe Cheat Sheet Questions With Correct Answers.

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Servsafe Cheat Sheet Questions With // // // //




Correct Answers
// // //




FDA - CORRECT ANSWERS(S)✔✔Food and Drug
// // // // //




Administration, governing body for
// // // //




food safety
//




Main Sources of Contamination (8) - CORRECT
// // // // // //




ANSWERS(S)✔✔Ingredients, Water, Air, Soil, Pests, Food
// // // // // //




Handlers (Co-opers), Food Contact Surfaces, Packaging
// // // // // //



Materials
//




CDC's Most Common Factors (5) - CORRECT
// // // // // //




ANSWERS(S)✔✔Unsafe Sources, Inadequate Cooking,
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Holding Temps, Contaminated Equipment, Poor Personal
// // // // // //



Hygiene
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Poultry (whole or ground, reheated,
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microwaved & stuffed) temperature - CORRECT
// // // // //




ANSWERS(S)✔✔165F
//

, All ground meats except poultry temperature - CORRECT
// // // // // // //




ANSWERS(S)✔✔155F
//




Solid cuts of meat - CORRECT ANSWERS(S)✔✔145F
// // // // // //




Eggs (2) - CORRECT ANSWERS(S)✔✔145F immediate
// // // // //




service, 155F hot-holding/IES
// // //




Vegetables - CORRECT ANSWERS(S)✔✔135F // // //




FATTOM - CORRECT ANSWERS(S)✔✔a. Food (high) in
// // // // // //




protein (milk, meat, fish)
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b. Acidity (low) pH 4.6-7.5 (water is 7.0)
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c. Temperature 41F -135F is the TDZ
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d. Time - max 4 hours in the TDZ
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e. Oxygen can be aerobic or anaerobic
// // // // // //




f. Moisture water activity level (Aw) .85 or greater, water
// // // // // // // // //



has an Aw of 1.0
// // // // //

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