ServSafe Cheat Sheet ALL
QUESTIONS WITH
COMPLETE SOLUTION.
FDA --Answers--Food and Drug Administration, governing body for
food safety
Main Sources of Contamination (8) --Answers--Ingredients, Water, Air, Soil, Pests, Food
Handlers (Co-opers), Food Contact Surfaces, Packaging Materials
CDC's Most Common Factors (5) --Answers--Unsafe Sources, Inadequate Cooking,
Holding Temps, Contaminated Equipment, Poor Personal Hygiene
Poultry (whole or ground, reheated,
microwaved & stuffed) temperature --Answers--165F
All ground meats except poultry temperature --Answers--155F
Solid cuts of meat --Answers--145F
Eggs (2) --Answers--145F immediate service, 155F hot-holding/IES
Vegetables --Answers--135F
2 stage cooling process --Answers--135F - 70F within 2 hours and 70F-41F within 4
additional hours
6 hours total ok b/c constant cooling
Cooling food - 3S's and 3I's --Answers--Smaller, Shallow pans (≤ 4" deep), Stir
Ice bath, Ice wand, Ice directly
, Methods of Thawing - C.R.O.W.
Proper Personal Hygiene - #1 Responsibility --Answers--I. Proper Hand Washing
II. Gloves
III. Sick employees - HESSN
HESSN - 5 highly infectious illnesses --Answers--Hepatitis A, E. Coli, Salmonella,
Shigella,
Norovirus - Exclude/Report
i. Exclude from food, contact health
department, medical clearance
required upon return
ii. Symptoms are - vomiting, diarrhea,
and jaundice (yellowing eyes & skin)
Viruses - 2 types --Answers--a. Require a living host
b. Poor personal hygiene (e.g. improper hand-
washing)
c. Hepatitis A (HAV) *Exclude/Report
d. Norovirus *Exclude/Report
Parasites - 3 major types (require living host) --Answers--4F for 7 days or cook well
a. Trichinella (pork and wild game)
b. Anisakis (fish, sushi)
c. Giardia (contaminated/dirty water)
MSDS --Answers--Material Safety Data Sheet
Chemical Contamination - locked up, separated --Answers--Copper, Brass, and Tin
(CBT), zinc, peltre pots, and pewter dishes should not be mixed with acidic foods.
Physical Contamination --Answers--"If you see it" (e.g. band-aid)
Cross-Contamination --Answers--transfer of hazardous substances from unclean to a
clean source.
a. "meat to veggies"
Purchasing, Receiving, Storing Safe Food Temperatures --Answers--41F, 45F, or alive
QUESTIONS WITH
COMPLETE SOLUTION.
FDA --Answers--Food and Drug Administration, governing body for
food safety
Main Sources of Contamination (8) --Answers--Ingredients, Water, Air, Soil, Pests, Food
Handlers (Co-opers), Food Contact Surfaces, Packaging Materials
CDC's Most Common Factors (5) --Answers--Unsafe Sources, Inadequate Cooking,
Holding Temps, Contaminated Equipment, Poor Personal Hygiene
Poultry (whole or ground, reheated,
microwaved & stuffed) temperature --Answers--165F
All ground meats except poultry temperature --Answers--155F
Solid cuts of meat --Answers--145F
Eggs (2) --Answers--145F immediate service, 155F hot-holding/IES
Vegetables --Answers--135F
2 stage cooling process --Answers--135F - 70F within 2 hours and 70F-41F within 4
additional hours
6 hours total ok b/c constant cooling
Cooling food - 3S's and 3I's --Answers--Smaller, Shallow pans (≤ 4" deep), Stir
Ice bath, Ice wand, Ice directly
, Methods of Thawing - C.R.O.W.
Proper Personal Hygiene - #1 Responsibility --Answers--I. Proper Hand Washing
II. Gloves
III. Sick employees - HESSN
HESSN - 5 highly infectious illnesses --Answers--Hepatitis A, E. Coli, Salmonella,
Shigella,
Norovirus - Exclude/Report
i. Exclude from food, contact health
department, medical clearance
required upon return
ii. Symptoms are - vomiting, diarrhea,
and jaundice (yellowing eyes & skin)
Viruses - 2 types --Answers--a. Require a living host
b. Poor personal hygiene (e.g. improper hand-
washing)
c. Hepatitis A (HAV) *Exclude/Report
d. Norovirus *Exclude/Report
Parasites - 3 major types (require living host) --Answers--4F for 7 days or cook well
a. Trichinella (pork and wild game)
b. Anisakis (fish, sushi)
c. Giardia (contaminated/dirty water)
MSDS --Answers--Material Safety Data Sheet
Chemical Contamination - locked up, separated --Answers--Copper, Brass, and Tin
(CBT), zinc, peltre pots, and pewter dishes should not be mixed with acidic foods.
Physical Contamination --Answers--"If you see it" (e.g. band-aid)
Cross-Contamination --Answers--transfer of hazardous substances from unclean to a
clean source.
a. "meat to veggies"
Purchasing, Receiving, Storing Safe Food Temperatures --Answers--41F, 45F, or alive
