Servsafe Cheat Sheet Latest Update 2025-2026 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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