ServSafe Cheat Sheet Questions with Correct Answers
100% Verified Graded A+
1. Biological Contaminants
Answer pathogens, viruses, etc.
2. Chemical Contaminants
Answer cleaners, sanitizers, toxic metals
3. Physical Contaminants
Answer hairs, nails, nail polish flecks, bones
4. Unsafe food practices include
Answer purchasing from unsafe sources, failing to cook food correctly, time-temp abuse,
using contaminated equipment, poor personal hygiene
5. TCS foods include
Answer Time-Temp Control Safety
Ex Milk/Dairy, sliced melons, cut tomatoes, tofu/soy protein, poultry, sprouts, un- treated oi
heat treated plant food
6. High Risk Populations
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,Answer elderly, pregnant women, preschool aged children, peo- ple with compromised
immune systems
7. USDA (United States Department of Agriculture)
Answer inspects/regulates meat, poultry, and eggs
8. FDA (Food and Drug Administration)
Answer inspects/regulates all food except meat, poultry, and eggs
9. CDC (Center for Disease Control)
Answer conducts research regarding food-borne illness outbreaks and investigates
them
10. True or False
Answer Bacteria grows best when FAT TOM conditions are correct.-
Answer True
11. FAT TOM stands for
Answer Food, Acidity, Time, Temperature, Oxygen, and Moisture
12. Salmonella is a bacteria linked with
Answer ready-to-eat foods and beverages
13. E-Coli is a bacteria linked to
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, Answer ground beef and contaminated produce
14. Shigella is a bacteria transferred by
Answer flies in the operation
15. Viruses can be prevented by
Answer good personal hygiene (including frequent hand washing)
16. Viruses require
Answer a living host to grow/live
17. Viruses are carried by
Answer humans and animals
18. Hepatitis A is a virus linked to
Answer ready-to-eat food and shellfish from contam- inated water (feces)
19. A symptom of Hepatitis A is
Answer Jaundice
20. Norovirus is a virus linked to
Answer ready-to-eat food and shellfish from contami- nated water (feces)
21. Hepatitis A can be prevented by
Answer frequent hand washing, exclusion of jaun- dice from the operation, buying
shellfish from reputable suppliers
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100% Verified Graded A+
1. Biological Contaminants
Answer pathogens, viruses, etc.
2. Chemical Contaminants
Answer cleaners, sanitizers, toxic metals
3. Physical Contaminants
Answer hairs, nails, nail polish flecks, bones
4. Unsafe food practices include
Answer purchasing from unsafe sources, failing to cook food correctly, time-temp abuse,
using contaminated equipment, poor personal hygiene
5. TCS foods include
Answer Time-Temp Control Safety
Ex Milk/Dairy, sliced melons, cut tomatoes, tofu/soy protein, poultry, sprouts, un- treated oi
heat treated plant food
6. High Risk Populations
1/
17
,Answer elderly, pregnant women, preschool aged children, peo- ple with compromised
immune systems
7. USDA (United States Department of Agriculture)
Answer inspects/regulates meat, poultry, and eggs
8. FDA (Food and Drug Administration)
Answer inspects/regulates all food except meat, poultry, and eggs
9. CDC (Center for Disease Control)
Answer conducts research regarding food-borne illness outbreaks and investigates
them
10. True or False
Answer Bacteria grows best when FAT TOM conditions are correct.-
Answer True
11. FAT TOM stands for
Answer Food, Acidity, Time, Temperature, Oxygen, and Moisture
12. Salmonella is a bacteria linked with
Answer ready-to-eat foods and beverages
13. E-Coli is a bacteria linked to
2/
17
, Answer ground beef and contaminated produce
14. Shigella is a bacteria transferred by
Answer flies in the operation
15. Viruses can be prevented by
Answer good personal hygiene (including frequent hand washing)
16. Viruses require
Answer a living host to grow/live
17. Viruses are carried by
Answer humans and animals
18. Hepatitis A is a virus linked to
Answer ready-to-eat food and shellfish from contam- inated water (feces)
19. A symptom of Hepatitis A is
Answer Jaundice
20. Norovirus is a virus linked to
Answer ready-to-eat food and shellfish from contami- nated water (feces)
21. Hepatitis A can be prevented by
Answer frequent hand washing, exclusion of jaun- dice from the operation, buying
shellfish from reputable suppliers
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17
