Servsafe Cheat Sheet Latest Update -

Servsafe Cheat Sheet Latest Update - Actual Exam 180 Questions with 100% Verified Correct Answers Guaranteed A+ Verified by Professor

2 stage cooling process - CORRECT ANSWER: 135F - 70F within 2 hours and 70F-41F

within 4 additional hours

• hours total ok b/c constant cooling

3 approved chemical sanitizers - CORRECT ANSWER: Iodine, chlorine, quaternary

ammonium compounds (or quats); use test strips.

• steps to proper manual washing - CORRECT ANSWER: Scrape, wash, rinse, sanitize,

air-dry

Abrasive - CORRECT ANSWER: Hard, baked-on food

All ground meats except poultry temperature - CORRECT ANSWER: 155F

Allergies - CORRECT ANSWER: 8 major (shellfish, soy, peanuts, milk,

gluten, fish, eggs, treenuts)

Bacteria - CORRECT ANSWER: Freezing or refrigerating does not kill.

Buffet stations - CORRECT ANSWER: a. Only reuse cups, handle inside the food

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CDC's Most Common Factors (5) - CORRECT ANSWER: Unsafe Sources, Inadequate

Cooking, Holding Temps, Contaminated Equipment, Poor Personal Hygiene

Chemical Contamination - locked up, separated - CORRECT ANSWER: Copper, Brass,

and Tin (CBT), zinc, peltre pots, and pewter dishes should not be mixed with acidic foods.

Chlorine - CORRECT ANSWER: 50 ppm

Cleaning - CORRECT ANSWER: The removal of food particles and

residue from surfaces that have come in to contact with food. (Washing + Rinsing = Cleaning)

Clostridium Botulinum - CORRECT ANSWER: i. Anaerobic - does not require oxygen to live ii. MAP, ROP iii. Baked Potatoes in foil iv. Garlic and oil mixtures

• Reject dented/swollen cans

Cooling food - 3S's and 3I's - CORRECT ANSWER: Smaller, Shallow pans (≤ 4" deep), Stir Ice bath, Ice wand, Ice directly Methods of Thawing - C.R.O.W.

Cross connection is the mixing of potable and non-potable water supply - CORRECT

ANSWER: a. Back-siphonage or backflow occurs when pressure in the potable (or

drinkable) water supply

• The air gap must be - at least 1 inch or twice the diameter of the faucet/inlet 2 / 3

Cross-Contamination - CORRECT ANSWER: transfer of hazardous substances from

unclean to a clean source.

• "meat to veggies"

Cutting boards - CORRECT ANSWER: hard wood/heavy-duty plastic

Dairy Products - CORRECT ANSWER: Grade A and pasteurized, ≤ 41F

Degreaser - CORRECT ANSWER: Grease, fats, oils

Delimers - CORRECT ANSWER: Mineral deposits

Detergents - CORRECT ANSWER: General purpose

• Coli (Escherichia coli) *Exclude/Report - CORRECT ANSWER: i. Ground beef &

tainted produce ii. Major illness is Hemorrhagic Colitis iii. Cook ground beef to final internal temp of 155F for 15 seconds

Eggs (2) - CORRECT ANSWER: 145F immediate service, 155F hot-holding/IES

FATTOM - CORRECT ANSWER: a. Food (high) in protein (milk, meat, fish)

• Acidity (low) pH 4.6-7.5 (water is 7.0)
• Temperature 41F -135F is the TDZ
• Time - max 4 hours in the TDZ
• Oxygen can be aerobic or anaerobic
• Moisture water activity level (Aw) .85 or greater, water has an Aw of 1.0
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