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It details receiving and storage temperatures, FIFO, temperature control, 2-stage cooling, thawing methods, facility and equipment protections, pest control, and cleaning/sanitizing steps. Includes allergens and HACCP essentials.",{"@graph":14,"@context":73},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/document/","Document",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/document/exam/","Exam",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/document/servsafe-exam-study-guide-food-safety-key-concepts-risk-factors-temperature-control-hygiene/340585/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/servsafe-exam-study-guide-food-safety-key-concepts-risk-factors-temperature-control-hygiene/340585.png","ImageObject",300,407,{"name":42,"@type":43},"Anda","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-10-31","2026-09-22",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",9,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69],{"name":60,"@type":61,"acceptedAnswer":62},"What does FAT TOM stand for, and how is it used to prevent foodborne illness?","Question",{"text":63,"@type":64},"FAT TOM covers Food, Acid, Time, Temperature, Oxygen, and Moisture. Controlling these factors reduces conditions that allow pathogens to grow or survive.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"What are the required cooking temperatures for common food categories?",{"text":68,"@type":64},"The guide lists target ranges such as 135F for fruits/veggies, 145F for solid meat cuts and fish, 155F for eggs and ground beef/pork, and 165F for poultry and stuffed fish.",{"name":70,"@type":61,"acceptedAnswer":71},"How should food be cooled safely and how do you plan 2-stage cooling?",{"text":72,"@type":64},"The guide uses 2-stage cooling: 130F to 70F within 2 hours, then 70F to 41F within 4 additional hours. It also emphasizes small, shallow, stirred portions and ice-based cooling options.","https://schema.org",{"og:url":32,"og:type":75,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":77,"canonical":32},"index,follow",{"doc_id":79,"site_id":7},340585,1790527988,{"code":4,"msg":82,"data":83},"success",[84,88,92,95,100,105,110,115,119,122,126],{"id":22,"doc_module":4,"doc_module_name":25,"category_name":85,"show_sort_weight":86,"slug":87},"Story & Novel",90,"story-novel",{"id":26,"doc_module":4,"doc_module_name":25,"category_name":89,"show_sort_weight":90,"slug":91},"Literature",80,"literature",{"id":33,"doc_module":4,"doc_module_name":25,"category_name":29,"show_sort_weight":93,"slug":94},70,"exam",{"id":96,"doc_module":4,"doc_module_name":25,"category_name":97,"show_sort_weight":98,"slug":99},5,"Comic",60,"comic",{"id":101,"doc_module":4,"doc_module_name":25,"category_name":102,"show_sort_weight":103,"slug":104},6,"Technology",50,"technology",{"id":106,"doc_module":4,"doc_module_name":25,"category_name":107,"show_sort_weight":108,"slug":109},7,"Healthcare",40,"healthcare",{"id":111,"doc_module":4,"doc_module_name":25,"category_name":112,"show_sort_weight":113,"slug":114},8,"Research & Report",30,"research-report",{"id":55,"doc_module":4,"doc_module_name":25,"category_name":116,"show_sort_weight":117,"slug":118},"Religion & Spirituality",20,"religion-spirituality",{"id":117,"doc_module":4,"doc_module_name":25,"category_name":120,"show_sort_weight":117,"slug":121},"World Cup","world-cup",{"id":123,"doc_module":4,"doc_module_name":25,"category_name":124,"show_sort_weight":123,"slug":125},10,"Lifestyle","lifestyle",{"id":127,"doc_module":4,"doc_module_name":25,"category_name":128,"show_sort_weight":96,"slug":129},19,"General","general",{"code":4,"msg":82,"data":131},{"doc_id":79,"user_id":132,"nickname":42,"user_avatar":133,"doc_module":4,"category_id":33,"category_name":29,"doc_title":10,"doc_description":12,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":55,"is_deleted":4,"is_public":22,"is_downloadable":22,"audit_status":22,"page_count":33,"language":139,"language_code":8,"site_id":7,"html_lang":8,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":12,"update_tm":143,"read_time":123,"preview_page_count":4},962075006959,"https://ap-avatar.wpscdn.com/avatar/e0002397efbe92a78e?_k=1776741047341049297","ServSafe Exam Study Guide  \nIntroduction:  \nAccording to Centers for Disease Control and Prevention (CDC), each year:  \n· Over 76 million people become sick due to foodborne illness  \n· Over 325,000 people are hospitalized  \n· Over 5,000 people die  \n· Each incident cost the food service industry an average of $74,000 TCS-Time & Temperature Control for Safety  \n1. FAT TOM  \ni. Food  \nii. Acid (4 .6-7.0)  \niii. Time (double every 20 min)  \niv. Temperature  \nv. Oxygen  \nvi. Moisture (Aw) 0.8-1.0  \n2. 5 most common risk factors  \ni. Improper hot/cold holding temperatures of TCS food.  \nii. Improper cooking temperatures of food.  \niii. Dirty and/or contaminated utensils and equipment.  \niv. Poor employee health and hygiene.  \nv. Food from unsafe sources.  \nCooking Temperature  \n1. 135F-fruits and veggies  \n2. 145F-Solid cuts of meat  \n3. 145F-Fish  \n4. 145F-Eggs for immediate consumption  \n5. 155F-Eggs for later consumption (buffet)  \n6. 155F-Ground beef or pork  \n7. 165F-Poultry (whole or ground)  \n8. 165F-Stuffed fish  \nProper Personal Hygiene  \n1. Wear hair restraints (tuck in long hair)  \n2. FDA approved hand sanitizer (not a substitute)  \n3. HESSSN-6 highly infectious illness  \ni. Hepatitis A (Hand Washing)  \nii. E Coli (Beef)  \niii. Salmonella Typhoid (Fever)  \niv. Shigella (Fecal)  \nv. Salmonella NT (Non-typhoical)  \nvi. Norovirus (Cruise ship)  \n4. Exclusion: call health dept, 24 hours medical clearance.  \n5. Restriction: avoid preparing food, working on other tasks instead.  \n6. Symptoms-vomiting, diarrhea, jaundice  \nContaminants to Food  \n1. SDS-require by OSHA, first-aid info  \n2. Chemical-Sanitizer, cleaning agents should locked up, separated  \ni. Only Certified Pesticide Operator (CPO) can apply pesticide on premises.  \nii. Copper, Brass, Tin (CBT) should not mix with acidic food.  \niii. Clay pot should be free of lead (sweetness)  \n3. Physical Threats-visuable, if you can see it  \ni. Bone, wood, plastic  \n4. Cross-Contamination-Meat to veggie (cutting board, towel) Bacteria, Parasites, Viruses, Mold, Toxins  \n1. Bacteria- low temperature does not kill  \ni. E. Coli (Beef)  \nii. Salmonella (Poultry)  \niii. Clostridium Botulinum (Canned food)  \niv. Listeria (37F in refrigerator)  \nv. Shigella (Human feces, not washing hands)  \nvi. Staphylococcus (Sneezing, coughing, nose, skin)  \n2. Viruses-spread by poor personal hygiene  \ni. Norovirus (Human intestinal tract)  \nii. Hepatitis A (Poor hand washing)  \n3. Parasites-Freeze at-4F for 7 days or cook well  \ni. Trichinella (Pork and wild game)  \nii. Anisakis (Fish, sushi)  \niii. Giardia (contaminated water)  \n4. Mold-Aflatoxins  \ni. Corn, grains  \nii. Peanuts  \n5. Toxins-Seafood  \ni. Scombroid (Mahi-Mahi and tuna from time/temp abuse)  \nii. Ciguatera (Algae that contain ciguatoxin)  \nPurcasing, Receiving, Storing  \n1. Ice crystals-reject the shipment  \n2. FIFO-First in first out  \n3. Dairy-Grade A & Pasteurized  \n4. Poultry-dark wing tips, soft, sticky flesh  \n5. Fresh fish-Bright skin, red moist gills  \n6. Fresh shellfish-Keep Shell-stock IF tags for 90 Days  \n7. Refrigerated food receiving temperature-41F  \n8. Frozen food receiving temperature-0F  \n9. Milk, egg, shellfish receiving temperature-45F  \n10. Storage safe food order  \ni. Poultry at bottom, ground meat above poultry, pork above ground beef  \nii. Store RTE (Ready-to-eat) foods away from or above raw foods  \niii. Prevent food overload  \niv. Use lid to cover all food  \nTemperature Control  \n1. Holding with No Temperature Control:  \ni. Cold food start at 40F, not higher than 70F, max for 6 hours  \nii. Hot food start at 135F, not lower than 70F, max for 4 hours  \n2. Thermometer = Thermocouple / Thermistor  \n3. Thermometer Calibration: +/-2F for Food, +/-3F for Air temperature  \ni. Cold method (best) -32F with 50% ice & 50% water  \nii. Hot Method-212F with boiling water  \n4. 2 Stage Cooling-FDA Food Code  \ni. 130F to 70F within 2 hours  \nii. 70F to 41F within 4 extra hours  \n5. Cooling foods-3S's and 3I's  \ni. Small, Sh","cbCaihtRnBAMvJ9S","https://ap.wps.com/l/cbCaihtRnBAMvJ9S","pdf",419339,"English","# Introduction\n# FAT TOM and 5 Common Risk Factors\n# Cooking Temperature\n# Personal Hygiene and Sick Employee Rules\n# Contaminants to Food and Cross-Contamination\n# Major Pathogens: Bacteria, Viruses, Parasites, Mold, Toxins\n# Purchasing, Receiving, and Storage\n# Temperature Control and Cooling/Thawing Methods\n# Equipment, Facilities, and Pest Control\n# Cleaning and Sanitizing Procedures\n# Foodborne Illness and Allergies\n# HACCP Fundamentals","[{\"question\":\"What does FAT TOM stand for, and how is it used to prevent foodborne illness?\",\"answer\":\"FAT TOM covers Food, Acid, Time, Temperature, Oxygen, and Moisture. Controlling these factors reduces conditions that allow pathogens to grow or survive.\"},{\"question\":\"What are the required cooking temperatures for common food categories?\",\"answer\":\"The guide lists target ranges such as 135F for fruits/veggies, 145F for solid meat cuts and fish, 155F for eggs and ground beef/pork, and 165F for poultry and stuffed fish.\"},{\"question\":\"How should food be cooled safely and how do you plan 2-stage cooling?\",\"answer\":\"The guide uses 2-stage cooling: 130F to 70F within 2 hours, then 70F to 41F within 4 additional hours. It also emphasizes small, shallow, stirred portions and ice-based cooling options.\"}]","ServSafe Exam Study Guide - Food Safety Key Concepts - Risk Factors, Temperature Control, Hygiene | PDF",1790037516]