Servsafe Module 1 Questions and
Answers | Latest Version | 2025/2026 |
Correct & Verified
What is the safest way to thaw frozen food?
✔✔In the refrigerator at 41°F (5°C) or lower, under cold running water, or in a microwave if
cooked immediately.
Why is cross-contact dangerous for people with food allergies?
✔✔Even small amounts of allergens can cause severe reactions.
How should staff handle ready-to-eat food to prevent contamination?
✔✔Use gloves, utensils, or other barriers and avoid bare-hand contact.
Why is proper cleaning of utensils critical after preparing raw foods?
✔✔To remove bacteria and prevent cross-contamination.
What is a critical step in preventing the spread of norovirus?
✔✔Frequent and thorough handwashing, especially after using the restroom.
1
,How should leftovers be stored to maintain safety?
✔✔In shallow, covered containers and refrigerated at 41°F (5°C) or below.
What is the proper handwashing procedure?
✔✔Wet hands, use soap, scrub for at least 20 seconds, rinse, and dry with a single-use towel.
Why should food-contact surfaces be cleaned and sanitized frequently?
✔✔To prevent the spread of pathogens to food.
How can storing raw meat above ready-to-eat foods affect food safety?
✔✔It can cause cross-contamination if juices drip onto ready-to-eat foods.
What is the correct way to cool hot food quickly?
✔✔Use shallow containers and refrigerate or ice baths to reach 41°F (5°C) within 6 hours.
Why is it important to monitor time and temperature during food storage?
✔✔To ensure food remains safe and bacteria do not grow.
2
, What is a key factor that makes TCS foods hazardous?
✔✔They provide an ideal environment for bacterial growth.
Why should food handlers avoid working when vomiting or having diarrhea?
✔✔To prevent spreading pathogens to food and customers.
What is the proper way to store chemicals in a foodservice operation?
✔✔Separate from food, food-contact surfaces, and utensils.
Why should a food thermometer be used instead of judging doneness by appearance?
✔✔Because visual cues are unreliable and do not ensure pathogens are destroyed.
What is the main purpose of food safety training in a foodservice operation?
✔✔To prevent foodborne illness and protect customers.
What does TCS food stand for?
✔✔Time/Temperature Control for Safety food.
3
Answers | Latest Version | 2025/2026 |
Correct & Verified
What is the safest way to thaw frozen food?
✔✔In the refrigerator at 41°F (5°C) or lower, under cold running water, or in a microwave if
cooked immediately.
Why is cross-contact dangerous for people with food allergies?
✔✔Even small amounts of allergens can cause severe reactions.
How should staff handle ready-to-eat food to prevent contamination?
✔✔Use gloves, utensils, or other barriers and avoid bare-hand contact.
Why is proper cleaning of utensils critical after preparing raw foods?
✔✔To remove bacteria and prevent cross-contamination.
What is a critical step in preventing the spread of norovirus?
✔✔Frequent and thorough handwashing, especially after using the restroom.
1
,How should leftovers be stored to maintain safety?
✔✔In shallow, covered containers and refrigerated at 41°F (5°C) or below.
What is the proper handwashing procedure?
✔✔Wet hands, use soap, scrub for at least 20 seconds, rinse, and dry with a single-use towel.
Why should food-contact surfaces be cleaned and sanitized frequently?
✔✔To prevent the spread of pathogens to food.
How can storing raw meat above ready-to-eat foods affect food safety?
✔✔It can cause cross-contamination if juices drip onto ready-to-eat foods.
What is the correct way to cool hot food quickly?
✔✔Use shallow containers and refrigerate or ice baths to reach 41°F (5°C) within 6 hours.
Why is it important to monitor time and temperature during food storage?
✔✔To ensure food remains safe and bacteria do not grow.
2
, What is a key factor that makes TCS foods hazardous?
✔✔They provide an ideal environment for bacterial growth.
Why should food handlers avoid working when vomiting or having diarrhea?
✔✔To prevent spreading pathogens to food and customers.
What is the proper way to store chemicals in a foodservice operation?
✔✔Separate from food, food-contact surfaces, and utensils.
Why should a food thermometer be used instead of judging doneness by appearance?
✔✔Because visual cues are unreliable and do not ensure pathogens are destroyed.
What is the main purpose of food safety training in a foodservice operation?
✔✔To prevent foodborne illness and protect customers.
What does TCS food stand for?
✔✔Time/Temperature Control for Safety food.
3
