ServSafe Food Safety Manager Exam: 7th Edition Questions and Answers | Latest Version | 2025/2026 | Correct & Verified

ServSafe Food Safety Manager Exam: 7th Edition Questions and Answers | Latest Version | 2025/2026 | Correct & Verified Why is it important to use color-coded cutting boards? To prevent cross-contamination between different types of food. What is the correct internal temperature for cooking fish? 145°F (63°C) for 15 seconds. How should leftovers be stored to maintain food safety? In shallow containers no more than 2 inches deep. What should be done if a food handler is diagnosed with Salmonella Typhi? Exclude them from the operation until cleared by a regulatory authority. How should ready-to-eat food be handled to prevent contamination? Use clean utensils or gloves and avoid bare-hand contact. 2 What is the safest way to reheat leftover soup for hot-holding? Heat to 165°F (74°C) within 2 hours. Why is time and temperature control critical for TCS food? To prevent the rapid growth of harmful bacteria. What is the proper method for washing fruits and vegetables? Rinse under running water before cutting, cooking, or serving. How should a food handler clean a cutting board after preparing raw chicken? Wash with hot, soapy water, rinse, sanitize, and air-dry. What is the proper temperature for storing frozen food? 0°F (-18°C) or lower. Why should raw and ready-to-eat foods never be stored together? To prevent cross-contamination from raw foods to ready-to-eat foods. 3 What is the first thing a food manager should do if a customer reports a foodborne illness? Document the complaint and inform the regulatory authority if necessary. How often should handwashing sinks be checked and maintained? Daily to ensure soap, warm water, and paper towels are available. How often should food-contact surfaces be cleaned and sanitized? After each use and whenever switching to a different type of food. What is the proper way to store raw seafood in a refrigerator? Below ready-to-eat food and in a sealed container. How long can ready-to-eat TCS food be safely stored in a refrigerator at 41°F? Up to 7 days. What is the correct way to cool hot food quickly? Reduce from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 hours. 4 What should a food handler do if they have a sore throat with a fever? Report the illness to the manager and avoid handling food. What is the proper way to store chemicals in a foodservice operation? In a separate area away from food, utensils, and equipment. How can cross-contamination be prevented in a refrigerator? Store raw meats, seafood, and poultry below ready-to-eat foods in separate containers. What is the first step in handwashing? Wet hands and arms with warm running water. How should a food thermometer be calibrated? Using the ice-point method or boiling-point