ServSafe Food Handler Review Questions and Answers | Latest Version | 2025/2026 | Correct & Verified

ServSafe Food Handler Review Questions and Answers | Latest Version | 2025/2026 | Correct & Verified Why is it important to keep fingernails short and clean in food service? To reduce the risk of contaminating food with bacteria or dirt. What is the proper way to thaw frozen food safely? In the refrigerator, under cold running water, or in the microwave if cooking immediately. How should food handlers prevent cross-contamination when using cutting boards? Use separate boards for raw meat, seafood, and produce. What should a food handler do if they have a cut on their hand? Cover it with a clean, waterproof bandage and wear a single-use glove. Why is time and temperature control important for TCS food? It prevents the growth of harmful bacteria. 2 What is the minimum internal cooking temperature for poultry? 165°F (74°C) for 15 seconds. How often should food handlers wash their hands? Before starting work, after using the restroom, after touching raw food, and after touching hair, face, or body. Why should gloves be changed frequently during food preparation? To prevent cross-contamination between different tasks or foods. Why should food handlers avoid touching ready-to-eat food with bare hands? To prevent contamination from germs on hands. At what temperature should cold TCS foods be stored? 41°F (5°C) or below. How should raw meat be stored in a refrigerator? Below ready-to-eat foods in a sealed container. 3 What is the correct way to clean and sanitize a cutting board? Wash with hot, soapy water, rinse, sanitize, and air-dry. What is the proper temperature to hold hot TCS food? 135°F (57°C) or above. Why should staff stay home if they have vomiting or diarrhea? To avoid spreading foodborne illnesses to customers. How should leftovers be stored for later use? In shallow containers no more than 2 inches deep and refrigerated at 41°F (5°C) or lower. What is the proper way to cool hot foods quickly? Reduce temperature from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 hours. Why should utensils never be placed directly on the counter? 4 To prevent contamination from surfaces. How should ice be handled to prevent contamination? Use a clean scoop and store the scoop outside the ice bin. What should a food handler do if they are diagnosed with Hepatitis A? Notify the manager and avoid handling food until cleared by a health professional. Why is it important to store chemicals separately from