Food Safety Cheat Sheet 2026

The 30 highest-yield Food Safety facts, distilled from real exam questions. Print it, save it as a PDF, or study it here — free, no sign-up.

1. Gluten is NOT a major allergen under the FDA's nine allergens, but which grain on the allergen list contains gluten? → Wheat
2. How long must a food contact surface remain in contact with sanitizing solution to be effective? → The contact time specified by the sanitizer manufacturer, typically 7–30 seconds
3. In what order must items be processed in a three-compartment sink? → Wash, rinse, sanitize
4. What is the FIRST action an employee should take if a customer reports a suspected allergic reaction while still in the establishment? → Call emergency services (911) and notify the manager immediately
5. What minimum internal temperature must ground beef reach during cooking? → 155°F
6. Which thermometer type is best suited for checking the temperature of thin foods like hamburger patties? → Thermocouple thermometer
7. To what temperature must previously cooked food be reheated before hot holding? → 165°F
8. What is the correct concentration range for a chlorine (bleach) sanitizing solution? → 50–100 ppm
9. What term describes the unintentional transfer of an allergen from one food or surface to another? → Cross-contact
10. How should raw meats be stored in a refrigerator to prevent cross-contamination? → Below ready-to-eat foods, arranged by minimum cooking temperature
11. What is active managerial control in food safety? → Proactive steps management takes to control food safety risks before they cause illness
12. Which cooking method does NOT eliminate the allergenicity of a food allergen? → All of the above — heat does not eliminate allergens
13. What is the purpose of test strips or test kits when using chemical sanitizers? → To verify the sanitizer concentration is within the correct effective range
14. A food establishment that serves customers with known allergies should maintain an allergen matrix, which is best described as: → A chart showing which allergens are present in each menu item
15. Which practice is a common cause of cross-contamination in food service? → Using the same knife on raw meat and then on salad without washing
16. Which chemical sanitizer should NOT be used on aluminum surfaces? → Chlorine (bleach)
17. What are the most common symptoms of bacterial foodborne illness? → Nausea, vomiting, diarrhea, and stomach cramps
18. Which of the following is NOT included in the FDA's Big 6 pathogens requiring food handler exclusion? → Campylobacter jejuni
19. How often should food temperatures be checked in a hot-holding unit during service? → Every 2 hours
20. Which practice best prevents allergen cross-contact when preparing allergen-free meals? → Using dedicated equipment and surfaces never contacted by allergens
21. What should a food handler do immediately after sneezing or coughing while preparing food? → Wash their hands before continuing
22. Which of the following is a safe method for thawing frozen food? → In the refrigerator
23. What should a food handler do before putting on gloves? → Wash their hands
24. What is the minimum effective concentration for an iodine sanitizer used on food contact surfaces? → 12.5 ppm
25. Soybeans are one of the nine major allergens. Which commonly used food ingredient is derived from soy and must be labeled accordingly? → Tofu
26. At what maximum temperature must a refrigerator be maintained to keep food safe? → 41°F
27. Which foodborne pathogen is associated with ready-to-eat deli meats and soft cheeses? → Listeria monocytogenes
28. Which pathogen is most commonly associated with undercooked poultry and eggs? → Salmonella
29. What is the best way to prevent cross-contamination from employee personal items in a food service operation? → Keep all personal items in a designated area away from food prep zones
30. What is the very first principle of HACCP? → Conduct a hazard analysis