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

Exam at a Glance

• 40 questions, non-proctored
• 75% to pass — that is 30 of 40 correct, so you can miss up to 10 questions
• Certificate of Achievement recognized for 3 years

The Temperature Danger Zone

• Pathogens grow most rapidly between 41°F and 135°F
• 4-hour rule: TCS food must not stay in the danger zone more than 4 hours total — food held longer must be discarded

Holding Temperatures

• Hot TCS food: 135°F or higher
• Cold TCS food: 41°F or lower
• Memory hook: the holding limits are exactly the danger-zone boundaries — correct holding keeps food out of the zone on either side

Minimum Cooking Temperatures

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

Two-Stage Cooling — the 2–4–6 Rule

1. 135°F → 70°F within 2 hours
2. 70°F → 41°F within 4 more hours

Total cooling time: 6 hours maximum.

Personal Hygiene and Illness

• Wash hands at a designated handwashing sink for at least 20 seconds with soap and warm running water
• Do not work with food if you have vomiting, diarrhea, or jaundice, or a diagnosis of Salmonella, Shigella, E. coli, Hepatitis A, or Norovirus

Cross-Contamination Prevention

• Separate raw and ready-to-eat foods
• Use separate equipment
• Clean and sanitize surfaces

The Major Food Allergens

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

Responsible Alcohol Service Quick Facts

• Acceptable ID: a valid, unexpired, government-issued photo ID — driver's license, state ID card, passport, or military ID
• Signs of intoxication: slurred speech, impaired balance, glassy or bloodshot eyes, and lowered inhibitions or aggressive behavior
• Dram shop liability: an establishment can be held liable for injuries caused by a patron served while visibly intoxicated or a minor
• Food and water can be offered, but only time reduces a person's blood alcohol concentration