ServSafe Cheat Sheet Study Guide.
1. Biological Contaminants pathogens, viruses, etc.
2. Chemical Contaminants cleaners, sanitizers, toxic metals
3. Physical Contaminants hairs, nails, nail polish flecks, bones
4. Unsafe food practices include: purchasing from unsafe sources, failing to cook
food correctly, time-temp abuse, using
contaminat- ed equipment, poor personal
hygiene
5. TCS foods include: Time-Temp Control Safety
Ex: Milk/Dairy, sliced melons, cut tomatoes,
tofu/soy protein, poultry, sprouts, untreated
oils, heat treat- ed plant food
6. High Risk Populations elderly, pregnant women, preschool aged
children, people with compromised immune
systems
7. USDA (United States inspects/regulates meat, poultry, and eggs
Department of Agriculture)
8. FDA (Food and Drug Administration) inspects/regulates all food except meat,
poultry,
and eggs
9. CDC (Center for Disease Control) conducts research regarding food-borne
illness
outbreaks and investigates them
10. True or False: Bacteria grows True
best when FAT TOM conditions
are cor- rect.
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11. FAT TOM stands for: Food, Acidity, Time, Temperature, Oxygen,
and Moisture
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12. Salmonella is a bacteria linked with: ready-to-eat foods and beverages
13. E-Coli is a bacteria linked to: ground beef and contaminated produce
14. Shigella is a bacteria transferred by: flies in the operation
15. Viruses can be prevented by: good personal hygiene (including frequent
hand
washing)
16. Viruses require: a living host to grow/live
17. Viruses are carried by: humans and animals
18. Hepatitis A is a virus linked to: ready-to-eat food and shellfish from
contaminated
water (feces)
19. A symptom of Hepatitis A is: Jaundice
20. Norovirus is a virus linked to: ready-to-eat food and shellfish from
contaminated
water (feces)
21. Hepatitis A can be prevented by: frequent hand washing, exclusion of jaundice
from
the operation, buying shellfish from reputable sup-
pliers
22. Norovirus can be prevented by: frequent hand washing, exclusion of statt with
vom-
iting or diarrhea from the operation, buying shell-
fish from reputable suppliers
23. Parasites require: a living host to live and reproduce
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1. Biological Contaminants pathogens, viruses, etc.
2. Chemical Contaminants cleaners, sanitizers, toxic metals
3. Physical Contaminants hairs, nails, nail polish flecks, bones
4. Unsafe food practices include: purchasing from unsafe sources, failing to cook
food correctly, time-temp abuse, using
contaminat- ed equipment, poor personal
hygiene
5. TCS foods include: Time-Temp Control Safety
Ex: Milk/Dairy, sliced melons, cut tomatoes,
tofu/soy protein, poultry, sprouts, untreated
oils, heat treat- ed plant food
6. High Risk Populations elderly, pregnant women, preschool aged
children, people with compromised immune
systems
7. USDA (United States inspects/regulates meat, poultry, and eggs
Department of Agriculture)
8. FDA (Food and Drug Administration) inspects/regulates all food except meat,
poultry,
and eggs
9. CDC (Center for Disease Control) conducts research regarding food-borne
illness
outbreaks and investigates them
10. True or False: Bacteria grows True
best when FAT TOM conditions
are cor- rect.
1/
21
, ServSafe Cheat Sheet Study Guide.
11. FAT TOM stands for: Food, Acidity, Time, Temperature, Oxygen,
and Moisture
2/
21
, ServSafe Cheat Sheet Study Guide.
12. Salmonella is a bacteria linked with: ready-to-eat foods and beverages
13. E-Coli is a bacteria linked to: ground beef and contaminated produce
14. Shigella is a bacteria transferred by: flies in the operation
15. Viruses can be prevented by: good personal hygiene (including frequent
hand
washing)
16. Viruses require: a living host to grow/live
17. Viruses are carried by: humans and animals
18. Hepatitis A is a virus linked to: ready-to-eat food and shellfish from
contaminated
water (feces)
19. A symptom of Hepatitis A is: Jaundice
20. Norovirus is a virus linked to: ready-to-eat food and shellfish from
contaminated
water (feces)
21. Hepatitis A can be prevented by: frequent hand washing, exclusion of jaundice
from
the operation, buying shellfish from reputable sup-
pliers
22. Norovirus can be prevented by: frequent hand washing, exclusion of statt with
vom-
iting or diarrhea from the operation, buying shell-
fish from reputable suppliers
23. Parasites require: a living host to live and reproduce
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