Servsafe Cheat Sheet newest Exam with verified detailed|| || || || || || || ||
answers
FDA - ✔✔Food and Drug Administration, governing body for
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food safety ||
Main Sources of Contamination (8) - ✔✔Ingredients, Water, Air, Soil, Pests, Food
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Handlers (Co-opers), Food Contact Surfaces, Packaging Materials
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CDC's Most Common Factors (5) - ✔✔Unsafe Sources, Inadequate Cooking, Holding
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Temps, Contaminated Equipment, Poor Personal Hygiene
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Poultry (whole or ground, reheated,
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microwaved & stuffed) temperature - ✔✔165F || || || || ||
All ground meats except poultry temperature - ✔✔155F
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Solid cuts of meat - ✔✔145F
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Eggs (2) - ✔✔145F immediate service, 155F hot-holding/IES
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Vegetables - ✔✔135F || ||
FATTOM - ✔✔a. Food (high) in protein (milk, meat, fish)
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b. Acidity (low) pH 4.6-7.5 (water is 7.0)
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c. Temperature 41F -135F is the TDZ
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, d. Time - max 4 hours in the TDZ
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e. Oxygen can be aerobic or anaerobic
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f. Moisture water activity level (Aw) .85 or greater, water has an Aw of 1.0
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TCS - ✔✔Time and Temperature Control for Safety
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2 stage cooling process - ✔✔135F - 70F within 2 hours and 70F-41F within 4
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additional hours ||
6 hours total ok b/c constant cooling
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Cooling food - 3S's and 3I's - ✔✔Smaller, Shallow pans (≤ 4" deep), Stir
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Ice bath, Ice wand, Ice directly
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Methods of Thawing - C.R.O.W. || || || ||
Proper Personal Hygiene - #1 Responsibility - ✔✔I. Proper Hand Washing
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II. Gloves ||
III. Sick employees - HESSN
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HESSN - 5 highly infectious illnesses - ✔✔Hepatitis A, E. Coli, Salmonella, Shigella,
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Norovirus - Exclude/Report || ||
i. Exclude from food, contact health
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department, medical clearance || ||
required upon return || ||
ii. Symptoms are - vomiting, diarrhea,
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answers
FDA - ✔✔Food and Drug Administration, governing body for
|| || || || || || || ||
food safety ||
Main Sources of Contamination (8) - ✔✔Ingredients, Water, Air, Soil, Pests, Food
|| || || || || || || || || || || ||
Handlers (Co-opers), Food Contact Surfaces, Packaging Materials
|| || || || || ||
CDC's Most Common Factors (5) - ✔✔Unsafe Sources, Inadequate Cooking, Holding
|| || || || || || || || || || ||
Temps, Contaminated Equipment, Poor Personal Hygiene
|| || || || ||
Poultry (whole or ground, reheated,
|| || || ||
microwaved & stuffed) temperature - ✔✔165F || || || || ||
All ground meats except poultry temperature - ✔✔155F
|| || || || || || ||
Solid cuts of meat - ✔✔145F
|| || || || ||
Eggs (2) - ✔✔145F immediate service, 155F hot-holding/IES
|| || || || || || ||
Vegetables - ✔✔135F || ||
FATTOM - ✔✔a. Food (high) in protein (milk, meat, fish)
|| || || || || || || || ||
b. Acidity (low) pH 4.6-7.5 (water is 7.0)
|| || || || || || ||
c. Temperature 41F -135F is the TDZ
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, d. Time - max 4 hours in the TDZ
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e. Oxygen can be aerobic or anaerobic
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f. Moisture water activity level (Aw) .85 or greater, water has an Aw of 1.0
|| || || || || || || || || || || || || ||
TCS - ✔✔Time and Temperature Control for Safety
|| || || || || || ||
2 stage cooling process - ✔✔135F - 70F within 2 hours and 70F-41F within 4
|| || || || || || || || || || || || || || ||
additional hours ||
6 hours total ok b/c constant cooling
|| || || || || ||
Cooling food - 3S's and 3I's - ✔✔Smaller, Shallow pans (≤ 4" deep), Stir
|| || || || || || || || || || || || ||
Ice bath, Ice wand, Ice directly
|| || || || ||
Methods of Thawing - C.R.O.W. || || || ||
Proper Personal Hygiene - #1 Responsibility - ✔✔I. Proper Hand Washing
|| || || || || || || || || ||
II. Gloves ||
III. Sick employees - HESSN
|| || || ||
HESSN - 5 highly infectious illnesses - ✔✔Hepatitis A, E. Coli, Salmonella, Shigella,
|| || || || || || || || || || || ||
Norovirus - Exclude/Report || ||
i. Exclude from food, contact health
|| || || || ||
department, medical clearance || ||
required upon return || ||
ii. Symptoms are - vomiting, diarrhea,
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