Cheat sheet · everything on one page
ServSafe Food Handler study guide & cheat sheet
Every number the Food Handler exam expects you to know, in one scannable place. Learn these cold, then prove it on the 40-question practice test.
The temperature danger zone
Bacteria grow fastest between 41°F and 135°F (5°C-57°C). Keep TCS food out of this range, cold at or below 41°F, hot at or above 135°F. Growth is fastest in the middle, around 70°F-125°F.
Minimum internal cooking temperatures
The more a food is processed (ground, stuffed, mixed), the higher the temperature it needs.
| Temperature | Foods |
|---|---|
| 165°F (74°C) | Poultry; stuffed meats, poultry & pasta; stuffing; dishes with previously cooked TCS ingredients; food reheated for hot holding; TCS food cooked in a microwave |
| 155°F (68°C) | Ground meat (beef, pork); ground seafood; injected meat; shell eggs held for service |
| 145°F (63°C) | Whole cuts of beef, pork, veal & lamb; seafood; shell eggs for immediate service (hold 15 sec); roasts (with longer hold time) |
| 135°F (57°C) | Fruit, vegetables, grains and legumes that will be hot-held |
Holding, cooling & reheating
Two-stage cooling: 135°F → 70°F within 2 hours, then 70°F → 41°F within
4 more hours (6 hours total). Miss the first stage and you must reheat to 165°F or discard.
Time as a public health control: hot food without temperature control has 4 hours; cold food
has 6 hours as long as it never rises above 70°F. Then discard.
The 9 major allergens (Big 9)
Milk · Eggs · Fish · Crustacean shellfish · Tree nuts · Peanuts · Wheat · Soybeans · Sesame (added 2023). Heat does not destroy allergens, prevent cross-contact with clean equipment, fresh gloves and clear communication. Full allergen breakdown →
Handwashing
How (about 20 seconds): wet with warm water (at least 100°F) → soap → scrub hands and arms 10-15 seconds → rinse → dry with a single-use towel or hand dryer. Use a designated handwashing sink only.
When: before starting work and putting on gloves; after using the restroom, eating, drinking or smoking; after touching your face, hair or phone; after handling raw food, garbage or chemicals; and after any task that could contaminate your hands.
Cleaning & sanitizing
Order: clean (scrape, wash, rinse) then sanitize, then air-dry. Three-compartment sink: wash → rinse → sanitize. Sanitize food-contact surfaces at least every 4 hours.
| Method | Requirement |
|---|---|
| Chlorine sanitizer | 50-100 ppm, correct water temp & contact time, check with a test strip |
| Hot-water immersion | at least 171°F (77°C) |
| High-temp dishmachine | final rinse 180°F (82°C); dish surface reaches ~160°F |
Receiving & storage
Receive: cold TCS at 41°F or below; shell eggs and live shellfish at 45°F; hot TCS at 135°F; frozen food frozen solid. Reject torn packaging, dented can seams and signs of thawing and refreezing.
Cooler storage order (top to bottom, by cooking temperature): ready-to-eat food → seafood (145°F) → whole cuts of beef and pork → ground meat (155°F) → poultry (165°F) on the bottom. Keep food at least 6 inches off the floor and rotate stock FIFO (first in, first out).
Illness: the Big 6 & when to stay home
Report these diagnoses to your manager (the "Big 6"): Norovirus, Hepatitis A, Shigella, Salmonella Typhi, nontyphoidal Salmonella, and shiga toxin-producing E. coli. Also report the symptoms vomiting, diarrhea, jaundice, and sore throat with fever. Vomiting, diarrhea and jaundice mean you are excluded from working with food until cleared.