ServSafe Cheat Sheet ( QUESTIONS WITH CORRECT
VERIFIED ANSWERS ) 100% VERIFIED ,,GRADED A+
Biological Contaminants - ANSWER pathogens, viruses, etc.
Chemical Contaminants - ANSWER cleaners, sanitizers, toxic metals
Physical Contaminants - ANSWER hairs, nails, nail polish flecks, bones
Unsafe food practices include: - ANSWER purchasing from unsafe sources, failing to cook food
correctly, time-temp abuse, using contaminated equipment, poor personal hygiene
TCS foods include: - 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 - ANSWER elderly, pregnant women, preschool aged children, people with
compromised immune systems
USDA (United States Department of Agriculture) - ANSWER inspects/regulates meat, poultry,
and eggs
FDA (Food and Drug Administration) - ANSWER inspects/regulates all food except meat, poultry,
and eggs
CDC (Center for Disease Control) - ANSWER conducts research regarding food-borne illness
outbreaks and investigates them
, True or False: Bacteria grows best when FAT TOM conditions are correct. - ANSWER True
FAT TOM stands for: - ANSWER Food, Acidity, Time, Temperature, Oxygen, and Moisture
Salmonella is a bacteria linked with: - ANSWER ready-to-eat foods and beverages
E-Coli is a bacteria linked to: - ANSWER ground beef and contaminated produce
Shigella is a bacteria transferred by: - ANSWER flies in the operation
Viruses can be prevented by: - ANSWER good personal hygiene (including frequent hand
washing)
Viruses require: - ANSWER a living host to grow/live
Viruses are carried by: - ANSWER humans and animals
Hepatitis A is a virus linked to: - ANSWER ready-to-eat food and shellfish from contaminated
water (feces)
A symptom of Hepatitis A is: - ANSWER Jaundice
Norovirus is a virus linked to: - ANSWER ready-to-eat food and shellfish from contaminated
water (feces)
VERIFIED ANSWERS ) 100% VERIFIED ,,GRADED A+
Biological Contaminants - ANSWER pathogens, viruses, etc.
Chemical Contaminants - ANSWER cleaners, sanitizers, toxic metals
Physical Contaminants - ANSWER hairs, nails, nail polish flecks, bones
Unsafe food practices include: - ANSWER purchasing from unsafe sources, failing to cook food
correctly, time-temp abuse, using contaminated equipment, poor personal hygiene
TCS foods include: - 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 - ANSWER elderly, pregnant women, preschool aged children, people with
compromised immune systems
USDA (United States Department of Agriculture) - ANSWER inspects/regulates meat, poultry,
and eggs
FDA (Food and Drug Administration) - ANSWER inspects/regulates all food except meat, poultry,
and eggs
CDC (Center for Disease Control) - ANSWER conducts research regarding food-borne illness
outbreaks and investigates them
, True or False: Bacteria grows best when FAT TOM conditions are correct. - ANSWER True
FAT TOM stands for: - ANSWER Food, Acidity, Time, Temperature, Oxygen, and Moisture
Salmonella is a bacteria linked with: - ANSWER ready-to-eat foods and beverages
E-Coli is a bacteria linked to: - ANSWER ground beef and contaminated produce
Shigella is a bacteria transferred by: - ANSWER flies in the operation
Viruses can be prevented by: - ANSWER good personal hygiene (including frequent hand
washing)
Viruses require: - ANSWER a living host to grow/live
Viruses are carried by: - ANSWER humans and animals
Hepatitis A is a virus linked to: - ANSWER ready-to-eat food and shellfish from contaminated
water (feces)
A symptom of Hepatitis A is: - ANSWER Jaundice
Norovirus is a virus linked to: - ANSWER ready-to-eat food and shellfish from contaminated
water (feces)
