Exam (elaborations)
SERVSAFE CHEAT SHEET QUESTIONS AND ANSWERS
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SERVSAFE CHEAT SHEET QUESTIONS AND ANSWERS
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SERVSAFE CHEAT SHEET QUESTIONS ANDANSWERS
Biological Contaminants - answer- pathogens, viruses, etc.
Chemical Contaminants - answer- cleaners, sanitizers, toxic metals
Physical Contaminants - answer- hairs, nails, nail polish flecks, bones
Unsafe food practices include: - answer- purchasing from unsafe sources, failing to
cook food correctly, time-temp abuse, using contaminated equipment, poor personal
hygiene
TCS foods include: - answer- 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 - answer- elderly, pregnant women, preschool aged children,
people with compromised immune systems
USDA (United States Department of Agriculture) - answer- inspects/regulates meat,
poultry, and eggs
FDA (Food and Drug Administration) - answer- inspects/regulates all food except meat,
poultry, and eggs
CDC (Center for Disease Control) - answer- conducts research regarding food-borne
illness outbreaks and investigates them
True or False: Bacteria grows best when FAT TOM conditions are correct. - answer-
True
Floor mounted equipment must be kept ____ off the floor. - answer- 6 inches
Tabletop equipment must be kept _____ off the tabletop. - answer- 4 inches
Dishwashers must be able to measure: - answer- water temperature, water pressure,
cleaning and sanitizing chemical concentration
In a handwashing station, these are required - answer- hot and cold running water,
soap, paper towels or air dryer, garbage container, and signage
Water can come from: - answer- approved public water mains, private water sources
that are regularly tested/maintained, closed portable water containers, and water
transport vehicles
, Cross-Connection - answer- physical link between safe water and dirty, which can
cause backflow
Backflow can be prevented by the use of: - answer- Air gaps and vacuum breakers
Lux is the measurement of: - answer- lighting intensity
The first step in Pest Prevention - answer- deny pests access to the operation
The second step in Pest Prevention - answer- deny pests food, water, and shelter
The third step in Pest Prevention - answer- work with a licensed pest control operator
This person alone can apply pesticides in a facility - answer- Pest control operator
Cleaning - answer- removing food and other dirt from a surface
Sanitizing - answer- reduces pathogens on the surface to safe levels
Heat Sanitizing - answer- In the three compartment sink, the water must reach 171
degrees Fahrenheit but in a dishwasher it must reach at least 180 degrees Fahrenheit
Chemical Sanitizing - answer- Using chlorine, iodine, and quats to sanitize something
Chlorine must remain in contact for _____ to be effective. - answer- at least 7 seconds
Iodine and quats must remain in contact for ____ to be effective. - answer- at least 30
seconds
Gloves should be changed: - answer- every four hours or when they get dirty/torn
Sore throat and fever mean: - answer- you should be excluded from the operation if you
are serving high-risk populations
You should be excluded from the operation when you are experiencing: - answer-
vomiting, diarrhea, jaundice, or are diagnosed by illnesses caused by viruses or
bacteria
Bimetallic stemmed thermometers - answer- measure temps between 0 and 220
degrees Fahrenheit
Penetration Probe - answer- used for internal temperature measuring
Immersion Probe - answer- used for measuring the temperature of liquids
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