SERVSAFE CERTIFICATION EXAM STUDY GUIDE
Foodborne Illness Outbreak - ✔Two or more people
High Risk Populations - ✔Infants, preschool age children, pregnant women, the elderly,
people taking medications, people who are seriously ill
TCS - ✔Temperature Control For Safety
Temperature Danger Zone - ✔41 - 135 F
TCS Foods - ✔Milk, Eggs, Shellfish, Fish, Meats, Meat Alternatives, Untreated Garlic &
Oil Mixtures, Baked Potatoes, Raw Sprouts, Cooked Rice, Cut Tomatoes, Cut Melons
Three Types of Contamination - ✔Biological, Chemical, Physical
Biological Contaminants - ✔Bacteria, Virus, Parasites, Fungi
Chemical Contaminants - ✔Cleansers, Sanitizers, Toxic Metals, Pesticides
Physical Contaminants - ✔Foreign Objects
CDC Top Reasons for Outbreaks #1 - ✔Purchasing Food from unsafe sources
CDC Top Reasons for Outbreaks #2 - ✔Failing to cook food adequately
CDC Top Reasons for Outbreaks #3 - ✔Holding food at incorrect temperatures
CDC Top Reasons for Outbreaks #4 - ✔Contaminated equipment
CDC Top Reasons for Outbreaks #5 - ✔Poor personal hygiene
Three Ways Food Becomes Contaminated #1 - ✔Time-Temperature Control -- TCS
Foods are left in the danger zone for > 4 hours
Three Ways Food Becomes Contaminated #2 - ✔Cross Contamination -- Contaminants
cross to food that is not going to be cooked any further
Three Ways Food Becomes Contaminated #3 - ✔Poor Personal Hygiene -- Food
handlers cause the food borne illness
FATTOM - ✔Food
Acidity
Temperature
Time
Oxygen
, SERVSAFE CERTIFICATION EXAM STUDY GUIDE
Moisture
Toxic Metals - ✔Lead
Copper
Zinc
Common Food Allergies - ✔Milk
Dairy
Eggs
Shellfish
Fish
Wheat
Soy
Peanuts
Tree Nuts
Proper Hand Washing Temperature - ✔100 F
Scrub hands and arms for - ✔10 - 15 seconds
Gloves must be changed at lease every - ✔4 hours
How often should thermometers be calibrated - ✔Before each shift
Boiling Point Calibration Temperature - ✔212 F
Ice-Point Calibration Temperature - ✔32 F
What constitutes an approved supplier - ✔One that has been inspected and meets all
applicable local, state, and federal laws
Delivery Temperature for Cold TCS Foods - ✔41 F or lower
Delivery Temperature for Live Shellfish and Shell Eggs - ✔45 F or lower
Delivery Temperature for Hot TCS Foods - ✔135 F or higher
Frozen Food delivery criteria - ✔Frozen Solid with no Fluid Stains or Large Ice Crystals
FIFO - ✔First in First Out stock rotation
All packaging and containters should be labeled with the - ✔Name of the Food and
Expiration Date
Foodborne Illness Outbreak - ✔Two or more people
High Risk Populations - ✔Infants, preschool age children, pregnant women, the elderly,
people taking medications, people who are seriously ill
TCS - ✔Temperature Control For Safety
Temperature Danger Zone - ✔41 - 135 F
TCS Foods - ✔Milk, Eggs, Shellfish, Fish, Meats, Meat Alternatives, Untreated Garlic &
Oil Mixtures, Baked Potatoes, Raw Sprouts, Cooked Rice, Cut Tomatoes, Cut Melons
Three Types of Contamination - ✔Biological, Chemical, Physical
Biological Contaminants - ✔Bacteria, Virus, Parasites, Fungi
Chemical Contaminants - ✔Cleansers, Sanitizers, Toxic Metals, Pesticides
Physical Contaminants - ✔Foreign Objects
CDC Top Reasons for Outbreaks #1 - ✔Purchasing Food from unsafe sources
CDC Top Reasons for Outbreaks #2 - ✔Failing to cook food adequately
CDC Top Reasons for Outbreaks #3 - ✔Holding food at incorrect temperatures
CDC Top Reasons for Outbreaks #4 - ✔Contaminated equipment
CDC Top Reasons for Outbreaks #5 - ✔Poor personal hygiene
Three Ways Food Becomes Contaminated #1 - ✔Time-Temperature Control -- TCS
Foods are left in the danger zone for > 4 hours
Three Ways Food Becomes Contaminated #2 - ✔Cross Contamination -- Contaminants
cross to food that is not going to be cooked any further
Three Ways Food Becomes Contaminated #3 - ✔Poor Personal Hygiene -- Food
handlers cause the food borne illness
FATTOM - ✔Food
Acidity
Temperature
Time
Oxygen
, SERVSAFE CERTIFICATION EXAM STUDY GUIDE
Moisture
Toxic Metals - ✔Lead
Copper
Zinc
Common Food Allergies - ✔Milk
Dairy
Eggs
Shellfish
Fish
Wheat
Soy
Peanuts
Tree Nuts
Proper Hand Washing Temperature - ✔100 F
Scrub hands and arms for - ✔10 - 15 seconds
Gloves must be changed at lease every - ✔4 hours
How often should thermometers be calibrated - ✔Before each shift
Boiling Point Calibration Temperature - ✔212 F
Ice-Point Calibration Temperature - ✔32 F
What constitutes an approved supplier - ✔One that has been inspected and meets all
applicable local, state, and federal laws
Delivery Temperature for Cold TCS Foods - ✔41 F or lower
Delivery Temperature for Live Shellfish and Shell Eggs - ✔45 F or lower
Delivery Temperature for Hot TCS Foods - ✔135 F or higher
Frozen Food delivery criteria - ✔Frozen Solid with no Fluid Stains or Large Ice Crystals
FIFO - ✔First in First Out stock rotation
All packaging and containters should be labeled with the - ✔Name of the Food and
Expiration Date
