ServSafe National Restaurant Association Part 1⁄4 Questions and Answers | Latest Version | 2025/2026 | Correct & Verified

ServSafe National Restaurant Association Part 1⁄4 Questions and Answers | Latest Version | 2025/2026 | Correct & Verified What should a food handler do if they have a sore throat with fever? Report it to management and be restricted from handling food. Why is it important to clean and sanitize cutting boards after each use? To prevent bacteria from transferring to other foods. What is the proper temperature for holding cold TCS food? 41°F (5°C) or lower. Why should food-contact surfaces be inspected regularly? To ensure they are clean, sanitized, and safe for food preparation. What is the correct way to wash hands? 2 Wet hands with warm water, apply soap, scrub for 20 seconds, rinse, and dry with a single- use towel. Why must food be protected from customers and pests? To prevent contamination and foodborne illness. How should ice be handled to prevent contamination? Use clean scoops and store ice away from contaminated areas. What is the proper procedure for checking the temperature of food with a thermometer? Insert the thermometer into the thickest part of the food without touching bone or pan. Why is it important to rotate stock using the FIFO method? To use older food first and prevent spoilage or waste. Why must sick employees be restricted from handling food? They can transmit pathogens to customers through food. 3 What is the most important step a food handler can take to prevent foodborne illness? Wash hands thoroughly and frequently. Why must TCS (Time/Temperature Control for Safety) foods be monitored closely? Because bacteria grow rapidly in these foods if they are kept at unsafe temperatures. What is the proper internal temperature for cooking poultry to ensure it is safe? 165°F (74°C) for at least 15 seconds. How should ready-to-eat food be stored to prevent contamination? Above raw meat, poultry, and seafood in the refrigerator. Why is it important to separate raw and cooked foods during storage and preparation? To prevent cross-contamination of harmful bacteria. What should a food handler do if they are experiencing vomiting or diarrhea? Stay home and not handle food until symptom-free for at least 24 hours. 4 How can the growth of bacteria in food be slowed or prevented? By keeping food out of the temperature danger zone (41°F–135°F). What is the proper way to thaw frozen food safely?