Servsafe Preparation, Cooking And Serving Questions and Answers | Latest Version | 2025/2026 | Correct & Verified

Servsafe Preparation, Cooking And Serving Questions and Answers | Latest Version | 2025/2026 | Correct & Verified How should food be presented when serving? Without misleading or deceptive appearance What is the maximum time shell eggs can be left at room temperature during preparation? 2 hours What is the minimum internal cooking temperature for fruit, vegetables, grains, and legumes hot- held for service? 135°F What should be done before serving a buffet? Label all food items clearly, including allergens How often should serving utensils at a self-service buffet be replaced or cleaned? 2 Every 4 hours What should be done if a thermometer used for checking food is dropped on the floor? Clean, sanitize, and recalibrate before using again What is the minimum internal cooking temperature for ground seafood? 155°F for 15 seconds What should be done with leftover sauces served to customers? Throw them away What is the maximum time cooked food can be safely cooled from 135°F to 41°F? 6 hours What should servers avoid doing when serving ready-to-eat food? Touching food-contact surfaces or the food itself What is the minimum internal cooking temperature for stuffed pasta dishes such as ravioli? 3 165°F for 15 seconds What should be done with single-use items like straws and utensils once given to customers? Never reuse them; discard after use What is the correct action if food is reheated for immediate service, not hot holding? Heat it to any safe serving temperature What should be done to food prepared in advance for off-site service? Pack it in insulated, food-grade containers to maintain safe temperatures What is the minimum internal cooking temperature for ground beef? 155°F for 17 seconds What should you do if food is not cooled to 70°F within 2 hours? Reheat it and start the cooling process again What is the safest way to thaw frozen food? 4 In a refrigerator at 41°F or lower What is the minimum internal cooking temperature for poultry? 165°F for 15 seconds How long can ready-to-eat TCS food be stored in a cooler at 41°F before being thrown out? 7 days What should be done if food is held without temperature