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