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)
, ServSafe Cheat Sheet
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
ALERT Program - correct answer keeps food safe from deliberate contamination
ALERT stands for: - correct answer Assure, Look, Employees, Reports, and Threat
Anaphylaxis - correct answer a severe allergic reaction that can potentially lead to death
Common food allergens include: - correct answer milk, eggs, fish, shellfish, wheat, soy,
peanuts, and tree nuts
Cross-Contact - correct answer an allergen being transferred from one food to another
Staphylococcus is a bacteria is spread by: - correct answer when food handlers touch an
infected part of their body then touch food without washing their hands
Staphylococcus can be prevented by: - correct answer good personal hygiene
Steps for hand washing include: - correct answer wet hands and arms, apply soap, scrub hands
and arms vigorously, rinse hands and arms thoroughly, and dry hands and arms with a single-
use paper towel
For hand washing, water should be at least: - correct answer 100 degrees Fahrenheit
How long should the whole hand washing procedure take place? - correct answer a minimum
of 20 seconds
Gloves should be changed: - correct answer every four hours or when they get dirty/torn
Sore throat and fever mean: - correct answer you should be excluded from the operation if you
are serving high-risk populations
You should be excluded from the operation when you are experiencing: - correct answer
vomiting, diarrhea, jaundice, or are diagnosed by illnesses caused by viruses or bacteria
Bimetallic stemmed thermometers - correct answer measure temps between 0 and 220
degrees Fahrenheit
Penetration Probe - correct answer used for internal temperature measuring
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)
, ServSafe Cheat Sheet
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
ALERT Program - correct answer keeps food safe from deliberate contamination
ALERT stands for: - correct answer Assure, Look, Employees, Reports, and Threat
Anaphylaxis - correct answer a severe allergic reaction that can potentially lead to death
Common food allergens include: - correct answer milk, eggs, fish, shellfish, wheat, soy,
peanuts, and tree nuts
Cross-Contact - correct answer an allergen being transferred from one food to another
Staphylococcus is a bacteria is spread by: - correct answer when food handlers touch an
infected part of their body then touch food without washing their hands
Staphylococcus can be prevented by: - correct answer good personal hygiene
Steps for hand washing include: - correct answer wet hands and arms, apply soap, scrub hands
and arms vigorously, rinse hands and arms thoroughly, and dry hands and arms with a single-
use paper towel
For hand washing, water should be at least: - correct answer 100 degrees Fahrenheit
How long should the whole hand washing procedure take place? - correct answer a minimum
of 20 seconds
Gloves should be changed: - correct answer every four hours or when they get dirty/torn
Sore throat and fever mean: - correct answer you should be excluded from the operation if you
are serving high-risk populations
You should be excluded from the operation when you are experiencing: - correct answer
vomiting, diarrhea, jaundice, or are diagnosed by illnesses caused by viruses or bacteria
Bimetallic stemmed thermometers - correct answer measure temps between 0 and 220
degrees Fahrenheit
Penetration Probe - correct answer used for internal temperature measuring
