ServSafe Alcohol Cheat Sheet.
The night-before summary, built like the exam.

ServSafe Alcohol Certification — Cheat Sheet

Exam at a Glance

• 40 questions on the Primary Exam.
• Pass mark: 75% — you must answer at least 30 of 40 correctly.
• Certification is recognized for 3 years, then you re-certify.

Quick math: 30/40 = 75%, so missing 11 or more questions fails.

Responsible Alcohol Service — Core Rules

Checking ID

• Accept only a valid, unexpired, government-issued photo ID: driver's license, state ID card, passport, or military ID.
• Expired ID = not acceptable, even with a photo.

Signs of Intoxication (memorize these)

• Slurred speech
• Impaired balance
• Glassy or bloodshot eyes
• Lowered inhibitions or aggressive behavior

When you observe these signs, stop service — they are the trigger for cutting a guest off.

Sobering Up — The Trap Question

• You can offer food and water, but only time lowers blood alcohol concentration (BAC).
• Coffee, food, water, and fresh air do not speed up sobriety — this is a classic exam distractor.

Dram Shop Liability

• An establishment can be held legally liable for injuries caused by a patron who was served while visibly intoxicated or who was a minor.
• Takeaway: refusing service protects both the guest and the business from liability.

Food-Safety Numbers Often Bundled with ServSafe

If your version includes food-safety items, these are the must-remember figures:

• Temperature danger zone: 41°F–135°F (pathogens grow fastest here).
• TCS food in the danger zone: discard after 4 hours total.
• Two-stage cooling: 135°F → 70°F within 2 hours, then 70°F → 41°F within 4 more hours (6 hours total).

Minimum Cooking Temperatures

• Poultry & stuffed items: 165°F for 1 second.
• Ground meat: 155°F for 17 seconds.

Holding Temperatures

• Hot TCS food: 135°F or higher.
• Cold TCS food: 41°F or lower.

Personal Hygiene & Contamination

• Handwashing: designated sink, at least 20 seconds, soap + warm running water.
• Exclude from food work when a handler has vomiting, diarrhea, or jaundice, or is diagnosed with Salmonella, Shigella, E. coli, Hepatitis A, or Norovirus.
• Prevent cross-contamination: separate raw from ready-to-eat foods, use separate equipment, clean and sanitize surfaces.

The "Big 9" Allergens

Milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame.

Last-Minute Recall List

• 30/40 = 75% = pass; valid 3 years.
• ID must be government-issued, photo, unexpired.
• Cut off at any intoxication sign; document it.
• Only time sobers a guest.
• Serving the visibly intoxicated or minors = dram shop liability.