ServSafe Food Protection Manager Study Guide Questions and Answers | Latest Version | 2025/2026 | Correct & Verified

ServSafe Food Protection Manager Study Guide Questions and Answers | Latest Version | 2025/2026 | Correct & Verified How should a food thermometer be inserted to check the internal temperature of a thick cut of meat? Insert it into the thickest part, away from bone, fat, or gristle. What is the proper way to store opened cans of food? Transfer contents to a clean, labeled container and refrigerate if needed. What is the best practice for preventing cross-contact of allergens? Use separate equipment, clean and sanitize surfaces, and train staff on allergen handling. Why should staff avoid handling food when experiencing vomiting or diarrhea? To prevent spreading pathogens to customers. How should TCS food be handled during delivery? 2 Check temperatures upon arrival and refuse any food outside safe limits. What is the proper procedure for cleaning a cutting board used for raw meat? Wash with hot soapy water, rinse, sanitize, and air-dry. How should staff handle suspected food recalls? Immediately remove the product from use and follow recall instructions. What is the correct way to cool large portions of cooked meat? Divide into smaller portions or pieces to cool quickly in shallow containers. How can pests be prevented from contaminating food? Seal entry points, store food properly, and eliminate standing water. What is the correct internal temperature for cooking eggs to be served immediately? 145°F (63°C) for 15 seconds. How often should food safety training be conducted for employees? 3 Regularly, and whenever procedures or regulations change. Why is it important to label and date food stored in a cooler? To ensure proper rotation and prevent using food past its safe storage time. How should a food handler respond to a minor cut on the hand? Cover with a clean bandage and wear a single-use glove before handling food. Why is it important to avoid bare-hand contact with ready-to-eat food? To prevent the transfer of pathogens from hands to food. What is the best method to prevent bacteria from growing on food? Keep food out of the temperature danger zone between 41°F and 135°F. How should a food handler respond if they have been diagnosed with norovirus? They must be excluded from the operation until cleared by a regulatory authority. What is the minimum temperature that hot TCS food must be held at during service? 4 135°F (57°C) or higher. How often should a thermometer be calibrated in a foodservice operation? Regularly, using the ice-point or boiling-point method before use. What is the proper way to store raw seafood in a cooler? Below ready-to-eat foods to prevent cross-contamination. How can food handlers prevent chemical contamination? Store chemicals away from food and