Serv safe Cheat Sheet Exam Questions
and Answers Updated 2026/2027 Version |
Verified Answers
1. Biological Contaminants - ANSWER ✅ pathogens, viruses, etc.
2. Chemical Contaminants - ANSWER ✅ cleaners, sanitizers, toxic metals
3. Physical Contaminants - ANSWER ✅ hairs, nails, nail polish flecks, bones
4. Poultry, stuffing made with fish meat or poultry, stuffed meat, seafood,
poultry or pasta, food cooked in the microwave, food being reheated all
require a minimum temp of: - ANSWER ✅ 165 degrees Fahrenheit
5. Ground meat, injected meat, ground seafood, shell eggs that will be hot-held
for service, ratites (ostrich or emu) all require a minimum temp of: -
ANSWER ✅ 155 degrees Fahrenheit
6. Seafood, steaks/chops/roasts of pork, beef, veal, and lamb; commercially
raised game; shell eggs that will be served immediately all require a
minimum temp of: - ANSWER ✅ 135 degrees Fahrenheit
7. Fruit, vegetables, grains (rice, pasta) and legumes (beans, refried beans) that
will be hot held for service all require a minimum temp of: - ANSWER ✅
135 degrees Fahrenheit
,8. Consumer Advisories - ANSWER ✅ must include a disclosure on menus
when serving raw or undercooked food
9. When cooling food to 70 degrees, you have a total of ____ hours. -
ANSWER ✅ 2
10.When cooling food to 41 degrees or lower, you have a total of ___ hours. -
ANSWER ✅ 4
11.If you cool food to 70 degrees in 1 hour, you have ___ hours to get it to 41
degrees or below. - ANSWER ✅ 5
12.You can cool food quicker by: - ANSWER ✅ using an ice paddle, ice bath,
or placing the food into small containers
13.Holding hot food requires a temp of: - ANSWER ✅ 135 degrees Fahrenheit
or higher
14.Holding cold food requires a temp of: - ANSWER ✅ 41 degrees Fahrenheit
or lower
15.Sneeze guards on buffet lines must be: - ANSWER ✅ 14 inches above the
counter and 7 inches past the food
16.When food is being held, you should check the temperature every ___ hours.
- ANSWER ✅ 4
, 17.When holding cold food without temp control, you have _____ hours before
you have to throw it away or serve it. - ANSWER ✅ 6
18.When holding hot food without temp control, you have _____ hours before
you have to throw it away or serve it. - ANSWER ✅ 4
19.____ can be reserved to customers. - ANSWER ✅ unopened, prepackaged
foods in condition
20.The first HACCP Principle - ANSWER ✅ Conduct a hazard analysis (prep
a list of steps to be used in incidences of hazard and describe control
measures)
21.The second HACCP Principle - ANSWER ✅ Determine critical control
point (specific point where control can be applied to prevent or eliminate a
food safety hazard)
22.The third HACCP Principle - ANSWER ✅ Establish critical limits
(maximum or minimum value for the control measure at a CCP to prevent,
eliminate, or reduce the hazard to an acceptable level)
23.The fourth HACCP Principle - ANSWER ✅ Establish monitoring
procedures (sequence of observations or measurements to assess whether a
critical control point (CCP) is under control)
24.The fifth HACCP Principle - ANSWER ✅ Identify corrective actions
and Answers Updated 2026/2027 Version |
Verified Answers
1. Biological Contaminants - ANSWER ✅ pathogens, viruses, etc.
2. Chemical Contaminants - ANSWER ✅ cleaners, sanitizers, toxic metals
3. Physical Contaminants - ANSWER ✅ hairs, nails, nail polish flecks, bones
4. Poultry, stuffing made with fish meat or poultry, stuffed meat, seafood,
poultry or pasta, food cooked in the microwave, food being reheated all
require a minimum temp of: - ANSWER ✅ 165 degrees Fahrenheit
5. Ground meat, injected meat, ground seafood, shell eggs that will be hot-held
for service, ratites (ostrich or emu) all require a minimum temp of: -
ANSWER ✅ 155 degrees Fahrenheit
6. Seafood, steaks/chops/roasts of pork, beef, veal, and lamb; commercially
raised game; shell eggs that will be served immediately all require a
minimum temp of: - ANSWER ✅ 135 degrees Fahrenheit
7. Fruit, vegetables, grains (rice, pasta) and legumes (beans, refried beans) that
will be hot held for service all require a minimum temp of: - ANSWER ✅
135 degrees Fahrenheit
,8. Consumer Advisories - ANSWER ✅ must include a disclosure on menus
when serving raw or undercooked food
9. When cooling food to 70 degrees, you have a total of ____ hours. -
ANSWER ✅ 2
10.When cooling food to 41 degrees or lower, you have a total of ___ hours. -
ANSWER ✅ 4
11.If you cool food to 70 degrees in 1 hour, you have ___ hours to get it to 41
degrees or below. - ANSWER ✅ 5
12.You can cool food quicker by: - ANSWER ✅ using an ice paddle, ice bath,
or placing the food into small containers
13.Holding hot food requires a temp of: - ANSWER ✅ 135 degrees Fahrenheit
or higher
14.Holding cold food requires a temp of: - ANSWER ✅ 41 degrees Fahrenheit
or lower
15.Sneeze guards on buffet lines must be: - ANSWER ✅ 14 inches above the
counter and 7 inches past the food
16.When food is being held, you should check the temperature every ___ hours.
- ANSWER ✅ 4
, 17.When holding cold food without temp control, you have _____ hours before
you have to throw it away or serve it. - ANSWER ✅ 6
18.When holding hot food without temp control, you have _____ hours before
you have to throw it away or serve it. - ANSWER ✅ 4
19.____ can be reserved to customers. - ANSWER ✅ unopened, prepackaged
foods in condition
20.The first HACCP Principle - ANSWER ✅ Conduct a hazard analysis (prep
a list of steps to be used in incidences of hazard and describe control
measures)
21.The second HACCP Principle - ANSWER ✅ Determine critical control
point (specific point where control can be applied to prevent or eliminate a
food safety hazard)
22.The third HACCP Principle - ANSWER ✅ Establish critical limits
(maximum or minimum value for the control measure at a CCP to prevent,
eliminate, or reduce the hazard to an acceptable level)
23.The fourth HACCP Principle - ANSWER ✅ Establish monitoring
procedures (sequence of observations or measurements to assess whether a
critical control point (CCP) is under control)
24.The fifth HACCP Principle - ANSWER ✅ Identify corrective actions
