ServSafe Cheat Sheet (Latest 2026/2027
Update) Complete Questions and Guide
Answers, 100% Verified Graded A+
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Terms in this set (119)
Biological Contaminants pathogens, viruses, etc.
Chemical Contaminants cleaners, sanitizers, toxic metals
Physical Contaminants hairs, nails, nail polish flecks, bones
Unsafe food practices include: purchasing from unsafe sources, failing to cook
food correctly, time-temp abuse, using
contaminated equipment, poor personal hygiene
TCS foods include: Time-Temp Control Safety
Ex: Milk/Dairy, sliced melons, cut tomatoes,
tofu/soy protein, poultry, sprouts, untreated oils,
heat treated plant food
High Risk Populations elderly, pregnant women, preschool aged
children, people with compromised immune
systems
, USDA (United States Department of inspects/regulates meat, poultry, and eggs
Agriculture)
FDA (Food and Drug inspects/regulates all food except meat, poultry,
Administration) and eggs
CDC (Center for Disease Control) conducts research regarding food-borne illness
outbreaks and investigates them
True or False: Bacteria grows best True
when FAT TOM conditions are
correct.
FAT TOM stands for: Food, Acidity, Time, Temperature, Oxygen, and
Moisture
Salmonella is a bacteria linked with: ready-to-eat foods and beverages
E-Coli is a bacteria linked to: ground beef and contaminated produce
Shigella is a bacteria transferred by: flies in the operation
Viruses can be prevented by: good personal hygiene (including frequent hand
washing)
Viruses require: a living host to grow/live
Viruses are carried by: humans and animals
Hepatitis A is a virus linked to: ready-to-eat food and shellfish from
contaminated water (feces)
Update) Complete Questions and Guide
Answers, 100% Verified Graded A+
Save
Terms in this set (119)
Biological Contaminants pathogens, viruses, etc.
Chemical Contaminants cleaners, sanitizers, toxic metals
Physical Contaminants hairs, nails, nail polish flecks, bones
Unsafe food practices include: purchasing from unsafe sources, failing to cook
food correctly, time-temp abuse, using
contaminated equipment, poor personal hygiene
TCS foods include: Time-Temp Control Safety
Ex: Milk/Dairy, sliced melons, cut tomatoes,
tofu/soy protein, poultry, sprouts, untreated oils,
heat treated plant food
High Risk Populations elderly, pregnant women, preschool aged
children, people with compromised immune
systems
, USDA (United States Department of inspects/regulates meat, poultry, and eggs
Agriculture)
FDA (Food and Drug inspects/regulates all food except meat, poultry,
Administration) and eggs
CDC (Center for Disease Control) conducts research regarding food-borne illness
outbreaks and investigates them
True or False: Bacteria grows best True
when FAT TOM conditions are
correct.
FAT TOM stands for: Food, Acidity, Time, Temperature, Oxygen, and
Moisture
Salmonella is a bacteria linked with: ready-to-eat foods and beverages
E-Coli is a bacteria linked to: ground beef and contaminated produce
Shigella is a bacteria transferred by: flies in the operation
Viruses can be prevented by: good personal hygiene (including frequent hand
washing)
Viruses require: a living host to grow/live
Viruses are carried by: humans and animals
Hepatitis A is a virus linked to: ready-to-eat food and shellfish from
contaminated water (feces)
