Servsafe Cheat Sheet Actual Exam
Study Questions with 100% Correct
Answers | Latest Edition
1. FDA - ANSWER Food and Drug Administration, governing body for
food safety
2. Main Sources of Contamination (8) - ANSWER Ingredients, Water, Air,
Soil, Pests, Food Handlers (Co-opers), Food Contact Surfaces, Packaging
Materials
3. CDC's Most Common Factors (5) - ANSWER Unsafe Sources, Inadequate
Cooking, Holding Temps, Contaminated Equipment, Poor Personal Hygiene
4. Viruses - 2 types - ANSWER a. Require a living host
b. Poor personal hygiene (e.g. improper hand-
washing)
c. Hepatitis A (HAV) *Exclude/Report
d. Norovirus *Exclude/Report
5. Parasites - 3 major types (require living host) - ANSWER 4F for 7 days or
cook well
a. Trichinella (pork and wild game)
b. Anisakis (fish, sushi)
c. Giardia (contaminated/dirty water)
,6. MSDS - ANSWER Material Safety Data Sheet
7. Chemical Contamination - locked up, separated - ANSWER Copper, Brass,
and Tin (CBT), zinc, peltre pots, and pewter dishes should not be mixed
with acidic foods.
8. Physical Contamination - ANSWER "If you see it" (e.g. band-aid)
9. Cross-Contamination - ANSWER transfer of hazardous substances from
unclean to a clean source.
a. "meat to veggies"
10.Purchasing, Receiving, Storing Safe Food Temperatures - ANSWER 41F,
45F, or alive
11.Ice crystals - ANSWER Reject the shipment
12.FIFO - ANSWER First In, First Out (even frozen food)
Incoming shipments must be inspected for spoilage
and other signs of contamination
13.Dairy Products - ANSWER Grade A and pasteurized, ≤ 41F
14.Poultry - ANSWER Inspect for odor and avoid darkened wing
tips or soft, sticky flesh.
, 15.Fresh fish has - ANSWER Bright skin, moist and red gills, firmly attached
scales, clear and bulging eyes.
16.Fresh shellfish - ANSWER Shell-stock ID tags, 90 days
17.Raw meat storage - ANSWER Bottom to top: poultry, ground meat, raw
meat (pork, lamb, beef, etc.)
b. Ready to eat foods should be away from or
above raw foods.
c. Don't overload fridges!
18.Poultry (whole or ground, reheated,
microwaved & stuffed) temperature - ANSWER 165F
19.All ground meats except poultry temperature - ANSWER 155F
20.Solid cuts of meat - ANSWER 145F
21.Eggs (2) - ANSWER 145F immediate service, 155F hot-holding/IES
22.Vegetables - ANSWER 135F
23.FATTOM - ANSWER 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
d. Time - max 4 hours in the TDZ
Study Questions with 100% Correct
Answers | Latest Edition
1. FDA - ANSWER Food and Drug Administration, governing body for
food safety
2. Main Sources of Contamination (8) - ANSWER Ingredients, Water, Air,
Soil, Pests, Food Handlers (Co-opers), Food Contact Surfaces, Packaging
Materials
3. CDC's Most Common Factors (5) - ANSWER Unsafe Sources, Inadequate
Cooking, Holding Temps, Contaminated Equipment, Poor Personal Hygiene
4. Viruses - 2 types - ANSWER a. Require a living host
b. Poor personal hygiene (e.g. improper hand-
washing)
c. Hepatitis A (HAV) *Exclude/Report
d. Norovirus *Exclude/Report
5. Parasites - 3 major types (require living host) - ANSWER 4F for 7 days or
cook well
a. Trichinella (pork and wild game)
b. Anisakis (fish, sushi)
c. Giardia (contaminated/dirty water)
,6. MSDS - ANSWER Material Safety Data Sheet
7. Chemical Contamination - locked up, separated - ANSWER Copper, Brass,
and Tin (CBT), zinc, peltre pots, and pewter dishes should not be mixed
with acidic foods.
8. Physical Contamination - ANSWER "If you see it" (e.g. band-aid)
9. Cross-Contamination - ANSWER transfer of hazardous substances from
unclean to a clean source.
a. "meat to veggies"
10.Purchasing, Receiving, Storing Safe Food Temperatures - ANSWER 41F,
45F, or alive
11.Ice crystals - ANSWER Reject the shipment
12.FIFO - ANSWER First In, First Out (even frozen food)
Incoming shipments must be inspected for spoilage
and other signs of contamination
13.Dairy Products - ANSWER Grade A and pasteurized, ≤ 41F
14.Poultry - ANSWER Inspect for odor and avoid darkened wing
tips or soft, sticky flesh.
, 15.Fresh fish has - ANSWER Bright skin, moist and red gills, firmly attached
scales, clear and bulging eyes.
16.Fresh shellfish - ANSWER Shell-stock ID tags, 90 days
17.Raw meat storage - ANSWER Bottom to top: poultry, ground meat, raw
meat (pork, lamb, beef, etc.)
b. Ready to eat foods should be away from or
above raw foods.
c. Don't overload fridges!
18.Poultry (whole or ground, reheated,
microwaved & stuffed) temperature - ANSWER 165F
19.All ground meats except poultry temperature - ANSWER 155F
20.Solid cuts of meat - ANSWER 145F
21.Eggs (2) - ANSWER 145F immediate service, 155F hot-holding/IES
22.Vegetables - ANSWER 135F
23.FATTOM - ANSWER 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
d. Time - max 4 hours in the TDZ
