SERVSAFE Cheat Sheet 2026

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

1. When can a food handler with a sore throat and a fever return to work with or around food? → A written medical release is provided
2. How many food allergy related emergency room visits occur each year? → 200,000
3. How often should food temperatures be checked when using time-temperature logs during hot holding service? → At least every 2 hours
4. Which population experiences the highest occurrences of food allergies? → Children
5. What temperature must be reached when cooking raw chicken? → Greater than 74° C or 165° F.
6. Under what condition may a food handler with a skin disease like eczema work with exposed food? → Only if open sores are covered with bandages and gloves
7. To wash hands correctly, a food handler must first → wet hands and arms
8. Which of the following is not a tree nut? → Peanut
9. Which agency regulates food safety in interstate commerce and food manufacturing in the United States? → FDA (Food and Drug Administration)
10. What typically happens to an existing permit to operate when a food establishment changes ownership? → The new owner must apply for a new permit to operate
11. When is it acceptable for a food handler to use hand sanitizer instead of washing their hands? → As an additional step after washing hands with soap and water
12. Which storage location is ideal for canned goods in a food service operation? → In a dry, cool storeroom at 50°F to 70°F, away from direct heat sources
13. Food Allergy Research and Education (FARE) estimates how many Americans suffer from food allergies? → 15 million
14. Hand washing stations should include all of the following except: → Cloth towel
15. You went to a friend’s picnic and contracted salmonella from some food you ate there. What must you do? → Report it to health officials.
16. The correct time to wash your hands is after which one of the following events? → All of the above
17. A manager receives a shipment of pasteurized milk. What is the maximum temperature at which it should be received? → 45°F (7°C)
18. What is the maximum amount of time TCS food can be in the temperature danger zone before it must be discarded? → 4 hours
19. A customer informs you they have a tree nut allergy. Which dish would be UNSAFE for them? → Pesto pasta made with pine nuts
20. A manager observes that a delivery of canned tomatoes has swollen, dented seams, or leaking cans. What should be done? → Reject the shipment and document the refusal
21. After guests have departed from the table, what should be done with prepared, unwrapped utensils that look to be unused? → Clean and sanitize the utensils
22. What is the correct order for washing dishes manually in a three-compartment sink? → Wash → Rinse → Sanitize → Air-dry
23. What type of sanitizer is most effective in water with a high organic load? → Chlorine
24. During an outbreak, health officials ask a manager to provide a list of all food items served during the suspected meal period. This list is used to: → Conduct an epidemiological traceback to identify the contaminated food
25. A HACCP team decides that pasteurization is a CCP for a juice manufacturing operation. Which principle led to this decision? → Principle 2 — Identify CCPs
26. How should a food handler properly taste food during preparation? → Use a clean spoon, taste, wash the spoon, then use a new spoon
27. What is the best way to prevent backflow in a food service operation? → An air gap
28. What feature is added to minor IDs in most states to indicate it belongs to a minor? → A vertical format
29. A manager's role in active managerial control is to: → Proactively address risk factors for foodborne illness
30. What is the correct way to check the temperature of a hamburger patty? → Insert the thermometer through the side to the center