ServSafe Certification
Study online at https://quizlet.com/_hx1lvy
1. Foodborne Illness Outbreak: Two or more people
2. High Risk Populations: Infants, preschool age children, pregnant women, the elderly, people taking
medications, people who are seriously ill
3. TCS: Temperature Control For Safety
4. Temperature Danger Zone: 41 - 135 F
5. TCS Foods: Milk, Eggs, Shellfish, Fish, Meats, Meat Alternatives, Untreated Garlic & Oil Mixtures, Baked Potatoes,
Raw Sprouts, Cooked Rice, Cut Tomatoes, Cut Melons
6. Three Types of Contamination: Biological, Chemical, Physical
7. Biological Contaminants: Bacteria, Virus, Parasites, Fungi
8. Chemical Contaminants: Cleansers, Sanitizers, Toxic Metals, Pesticides
9. Physical Contaminants: Foreign Objects
10. CDC Top Reasons for Outbreaks #1: Purchasing Food from unsafe sources
11. CDC Top Reasons for Outbreaks #2: Failing to cook food adequately
12. CDC Top Reasons for Outbreaks #3: Holding food at incorrect temperatures
13. CDC Top Reasons for Outbreaks #4: Contaminated equipment
14. CDC Top Reasons for Outbreaks #5: Poor personal hygiene
15. Three Ways Food Becomes Contaminated #1: Time-Temperature Control -- TCS Foods are
left in the danger zone for > 4 hours
16. Three Ways Food Becomes Contaminated #2: Cross Contamination -- Contaminants cross
to food that is not going to be cooked any further
17. Three Ways Food Becomes Contaminated #3: Poor Personal Hygiene -- Food handlers cause
the food borne illness
18. FATTOM: Food
Acidity
Temperature
Time
Oxygen
Moisture
19. Toxic Metals: Lead
Copper
Zinc
, ServSafe Certification
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20. Common Food Allergies: Milk
Dairy
Eggs
Shellfish
Fish
Wheat
Soy
Peanuts
Tree Nuts
21. Proper Hand Washing Temperature: 100 F
22. Scrub hands and arms for: 10 - 15 seconds
23. Gloves must be changed at lease every: 4 hours
24. How often should thermometers be calibrated: Before each shift
25. Boiling Point Calibration Temperature: 212 F
26. Ice-Point Calibration Temperature: 32 F
27. What constitutes an approved supplier: One that has been inspected and meets all applicable
local, state, and federal laws
28. Delivery Temperature for Cold TCS Foods: 41 F or lower
29. Delivery Temperature for Live Shellfish and Shell Eggs: 45 F or lower
30. Delivery Temperature for Hot TCS Foods: 135 F or higher
31. Frozen Food delivery criteria: Frozen Solid with no Fluid Stains or Large Ice Crystals
32. FIFO: First in First Out stock rotation
33. All packaging and containters should be labeled with the: Name of the Food and
Expiration Date
34. TCS Foods Prepared on Site Label Should Contain: Name of Food
Date it should be sold, consumed or discarded
35. TCS Foods Max storage Time: Seven Days
36. TCS Foods Max storage Temp: 41 F or lower
37. Refrigerators must be set at: 39 F or lower
38. Cool Food to __ before placing it in the refrigerator: 70 F
39. Dry Storage Temp: Between 50 F and 70 F
40. Food in Dry Storage should be at least ___ off the floor: 6 inches
Study online at https://quizlet.com/_hx1lvy
1. Foodborne Illness Outbreak: Two or more people
2. High Risk Populations: Infants, preschool age children, pregnant women, the elderly, people taking
medications, people who are seriously ill
3. TCS: Temperature Control For Safety
4. Temperature Danger Zone: 41 - 135 F
5. TCS Foods: Milk, Eggs, Shellfish, Fish, Meats, Meat Alternatives, Untreated Garlic & Oil Mixtures, Baked Potatoes,
Raw Sprouts, Cooked Rice, Cut Tomatoes, Cut Melons
6. Three Types of Contamination: Biological, Chemical, Physical
7. Biological Contaminants: Bacteria, Virus, Parasites, Fungi
8. Chemical Contaminants: Cleansers, Sanitizers, Toxic Metals, Pesticides
9. Physical Contaminants: Foreign Objects
10. CDC Top Reasons for Outbreaks #1: Purchasing Food from unsafe sources
11. CDC Top Reasons for Outbreaks #2: Failing to cook food adequately
12. CDC Top Reasons for Outbreaks #3: Holding food at incorrect temperatures
13. CDC Top Reasons for Outbreaks #4: Contaminated equipment
14. CDC Top Reasons for Outbreaks #5: Poor personal hygiene
15. Three Ways Food Becomes Contaminated #1: Time-Temperature Control -- TCS Foods are
left in the danger zone for > 4 hours
16. Three Ways Food Becomes Contaminated #2: Cross Contamination -- Contaminants cross
to food that is not going to be cooked any further
17. Three Ways Food Becomes Contaminated #3: Poor Personal Hygiene -- Food handlers cause
the food borne illness
18. FATTOM: Food
Acidity
Temperature
Time
Oxygen
Moisture
19. Toxic Metals: Lead
Copper
Zinc
, ServSafe Certification
Study online at https://quizlet.com/_hx1lvy
20. Common Food Allergies: Milk
Dairy
Eggs
Shellfish
Fish
Wheat
Soy
Peanuts
Tree Nuts
21. Proper Hand Washing Temperature: 100 F
22. Scrub hands and arms for: 10 - 15 seconds
23. Gloves must be changed at lease every: 4 hours
24. How often should thermometers be calibrated: Before each shift
25. Boiling Point Calibration Temperature: 212 F
26. Ice-Point Calibration Temperature: 32 F
27. What constitutes an approved supplier: One that has been inspected and meets all applicable
local, state, and federal laws
28. Delivery Temperature for Cold TCS Foods: 41 F or lower
29. Delivery Temperature for Live Shellfish and Shell Eggs: 45 F or lower
30. Delivery Temperature for Hot TCS Foods: 135 F or higher
31. Frozen Food delivery criteria: Frozen Solid with no Fluid Stains or Large Ice Crystals
32. FIFO: First in First Out stock rotation
33. All packaging and containters should be labeled with the: Name of the Food and
Expiration Date
34. TCS Foods Prepared on Site Label Should Contain: Name of Food
Date it should be sold, consumed or discarded
35. TCS Foods Max storage Time: Seven Days
36. TCS Foods Max storage Temp: 41 F or lower
37. Refrigerators must be set at: 39 F or lower
38. Cool Food to __ before placing it in the refrigerator: 70 F
39. Dry Storage Temp: Between 50 F and 70 F
40. Food in Dry Storage should be at least ___ off the floor: 6 inches
