SERVSAFE CHEAT SHEET
QUESTIONS AND CORRECT
ANSWERS
Biological Contaminants - ans-pathogens, viruses, etc. rr rr rr rr rr
Chemical Contaminants - ans-cleaners, sanitizers, toxic metals rr rr rr rr rr rr
Physical Contaminants - ans-hairs, nails, nail polish flecks, bones rr rr rr rr rr rr rr rr
Unsafe food practices include: - ans- rr rr rr rr rr
purchasing from unsafe sources, failing to cook food correctly, time- rr rr rr rr rr rr rr rr rr
temp abuse, using contaminated equipment, poor personal hygiene
rr rr rr rr rr rr rr
TCS foods include: - ans-Time-Temp Control Safety
rr rr rr rr rr rr rr
Ex: Milk/Dairy, sliced melons, cut tomatoes, tofu/
rr rr rr rr rr rr
soy protein, poultry, sprouts, untreated oils, heat treated plant food
rr rr rr rr rr rr rr rr rr
High Risk Populations - ans-
rr rr rr rr
elderly, pregnant women, preschool aged children, people with compromised immune syste
rr rr rr rr rr rr rr rr rr rr
ms
USDA (United States Department of Agriculture) - ans-inspects/
rr rr rr rr rr rr rr
regulates meat, poultry, and eggs rr rr rr rr
FDA (Food and Drug Administration) - ans-inspects/
rr rr rr rr rr rr
regulates all food except meat, poultry, and eggs rr rr rr rr rr rr rr
CDC (Center for Disease Control) - ans-conducts research regarding food-
rr rr rr rr rr rr rr rr rr
borne illness outbreaks and investigates them
rr rr rr rr rr
True or False: Bacteria grows best when FAT TOM conditions are correct. - ans-True
rr rr rr rr rr rr rr rr rr rr rr rr rr
FAT TOM stands for: - ans-Food, Acidity, Time, Temperature, Oxygen, and Moisture
rr rr rr rr rr rr rr rr rr rr rr
Salmonella is a bacteria linked with: - ans-ready-to-eat foods and beverages rr rr rr rr rr rr rr rr rr rr
E-Coli is a bacteria linked to: - ans-ground beef and contaminated produce
rr rr rr rr rr rr rr rr rr rr rr
Shigella is a bacteria transferred by: - ans-flies in the operation rr rr rr rr rr rr rr rr rr rr
, Viruses can be prevented by: - ans-good personal hygiene (including frequent hand washing)
rr rr rr rr rr rr rr rr rr rr rr rr
Viruses require: - ans-a living host to grow/live
rr rr rr rr rr rr rr
Viruses are carried by: - ans-humans and animals
rr rr rr rr rr rr rr
Hepatitis A is a virus linked to: - ans-ready-to- rr rr rr rr rr rr rr rr
eat food and shellfish from contaminated water (feces)
rr rr rr rr rr rr rr
A symptom of Hepatitis A is: - ans-Jaundice
rr rr rr rr rr rr rr
Norovirus is a virus linked to: - ans-ready-to- rr rr rr rr rr rr rr
eat food and shellfish from contaminated water (feces)
rr rr rr rr rr rr rr
Hepatitis A can be prevented by: - ans- rr rr rr rr rr rr rr
frequent hand washing, exclusion of jaundice from the operation, buying shellfish from reputa
rr rr rr rr rr rr rr rr rr rr rr rr
ble suppliers
rr
Norovirus can be prevented by: - ans- rr rr rr rr rr rr
frequent hand washing, exclusion of staff with vomiting or diarrhea from the operation, buying s
rr rr rr rr rr rr rr rr rr rr rr rr rr rr
hellfish from reputable suppliers
rr rr rr
Parasites require: - ans-a living host to live and reproduce rr rr rr rr rr rr rr rr rr
Parasites are usually associated with: - ans-wild game and seafood
rr rr rr rr rr rr rr rr rr
Toxic metals include: - ans-pewter, copper, and zinc
rr rr rr rr rr rr rr
ALERT Program - ans-keeps food safe from deliberate contamination
rr rr rr rr rr rr rr rr
ALERT stands for: - ans-Assure, Look, Employees, Reports, and Threat
rr rr rr rr rr rr rr rr rr
Anaphylaxis - ans-a severe allergic reaction that can potentially lead to death rr rr rr rr rr rr rr rr rr rr rr
Common food allergens include: - ans- rr rr rr rr rr
milk, eggs, fish, shellfish, wheat, soy, peanuts, and tree nuts
rr rr rr rr rr rr rr rr rr
Cross-Contact - ans-an allergen being transferred from one food to another rr rr rr rr rr rr rr rr rr rr
Staphylococcus is a bacteria is spread by: - ans- rr rr rr rr rr rr rr rr
when food handlers touch an infected part of their body then touch food without washing their h
rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr
ands
Staphylococcus can be prevented by: - ans-good personal hygiene rr rr rr rr rr rr rr rr
QUESTIONS AND CORRECT
ANSWERS
Biological Contaminants - ans-pathogens, viruses, etc. rr rr rr rr rr
Chemical Contaminants - ans-cleaners, sanitizers, toxic metals rr rr rr rr rr rr
Physical Contaminants - ans-hairs, nails, nail polish flecks, bones rr rr rr rr rr rr rr rr
Unsafe food practices include: - ans- rr rr rr rr rr
purchasing from unsafe sources, failing to cook food correctly, time- rr rr rr rr rr rr rr rr rr
temp abuse, using contaminated equipment, poor personal hygiene
rr rr rr rr rr rr rr
TCS foods include: - ans-Time-Temp Control Safety
rr rr rr rr rr rr rr
Ex: Milk/Dairy, sliced melons, cut tomatoes, tofu/
rr rr rr rr rr rr
soy protein, poultry, sprouts, untreated oils, heat treated plant food
rr rr rr rr rr rr rr rr rr
High Risk Populations - ans-
rr rr rr rr
elderly, pregnant women, preschool aged children, people with compromised immune syste
rr rr rr rr rr rr rr rr rr rr
ms
USDA (United States Department of Agriculture) - ans-inspects/
rr rr rr rr rr rr rr
regulates meat, poultry, and eggs rr rr rr rr
FDA (Food and Drug Administration) - ans-inspects/
rr rr rr rr rr rr
regulates all food except meat, poultry, and eggs rr rr rr rr rr rr rr
CDC (Center for Disease Control) - ans-conducts research regarding food-
rr rr rr rr rr rr rr rr rr
borne illness outbreaks and investigates them
rr rr rr rr rr
True or False: Bacteria grows best when FAT TOM conditions are correct. - ans-True
rr rr rr rr rr rr rr rr rr rr rr rr rr
FAT TOM stands for: - ans-Food, Acidity, Time, Temperature, Oxygen, and Moisture
rr rr rr rr rr rr rr rr rr rr rr
Salmonella is a bacteria linked with: - ans-ready-to-eat foods and beverages rr rr rr rr rr rr rr rr rr rr
E-Coli is a bacteria linked to: - ans-ground beef and contaminated produce
rr rr rr rr rr rr rr rr rr rr rr
Shigella is a bacteria transferred by: - ans-flies in the operation rr rr rr rr rr rr rr rr rr rr
, Viruses can be prevented by: - ans-good personal hygiene (including frequent hand washing)
rr rr rr rr rr rr rr rr rr rr rr rr
Viruses require: - ans-a living host to grow/live
rr rr rr rr rr rr rr
Viruses are carried by: - ans-humans and animals
rr rr rr rr rr rr rr
Hepatitis A is a virus linked to: - ans-ready-to- rr rr rr rr rr rr rr rr
eat food and shellfish from contaminated water (feces)
rr rr rr rr rr rr rr
A symptom of Hepatitis A is: - ans-Jaundice
rr rr rr rr rr rr rr
Norovirus is a virus linked to: - ans-ready-to- rr rr rr rr rr rr rr
eat food and shellfish from contaminated water (feces)
rr rr rr rr rr rr rr
Hepatitis A can be prevented by: - ans- rr rr rr rr rr rr rr
frequent hand washing, exclusion of jaundice from the operation, buying shellfish from reputa
rr rr rr rr rr rr rr rr rr rr rr rr
ble suppliers
rr
Norovirus can be prevented by: - ans- rr rr rr rr rr rr
frequent hand washing, exclusion of staff with vomiting or diarrhea from the operation, buying s
rr rr rr rr rr rr rr rr rr rr rr rr rr rr
hellfish from reputable suppliers
rr rr rr
Parasites require: - ans-a living host to live and reproduce rr rr rr rr rr rr rr rr rr
Parasites are usually associated with: - ans-wild game and seafood
rr rr rr rr rr rr rr rr rr
Toxic metals include: - ans-pewter, copper, and zinc
rr rr rr rr rr rr rr
ALERT Program - ans-keeps food safe from deliberate contamination
rr rr rr rr rr rr rr rr
ALERT stands for: - ans-Assure, Look, Employees, Reports, and Threat
rr rr rr rr rr rr rr rr rr
Anaphylaxis - ans-a severe allergic reaction that can potentially lead to death rr rr rr rr rr rr rr rr rr rr rr
Common food allergens include: - ans- rr rr rr rr rr
milk, eggs, fish, shellfish, wheat, soy, peanuts, and tree nuts
rr rr rr rr rr rr rr rr rr
Cross-Contact - ans-an allergen being transferred from one food to another rr rr rr rr rr rr rr rr rr rr
Staphylococcus is a bacteria is spread by: - ans- rr rr rr rr rr rr rr rr
when food handlers touch an infected part of their body then touch food without washing their h
rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr rr
ands
Staphylococcus can be prevented by: - ans-good personal hygiene rr rr rr rr rr rr rr rr
