ServSafe Food Handlers Practice Exam

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Ace your ServSafe Food Handler test with interactive practice exams. Tackle multiple-choice questions, each featuring detailed explanations to enhance your understanding and readiness for the Food Handlers certification exam.

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How do you prevent time-temperature abuse?

Only cook food as needed
Regularly record temperatures and the times they are taken
Use only non-perishable food items
Keep all food refrigerated until served

The correct answer is: Regularly record temperatures and the times they are taken

Regularly recording temperatures and the times they are taken is the correct answer to prevent time-temperature abuse. By maintaining a log of temperatures and recording when they are taken, food handlers can ensure that food is stored and served at safe temperatures, reducing the risk of bacterial growth that can lead to foodborne illnesses. This practice allows for proper monitoring of food to ensure that it stays out of the temperature danger zone (41°F - 135°F) where bacteria multiply rapidly. The other options are not effective in preventing time-temperature abuse: cooking food only as needed may not address the storage and serving temperatures, using only non-perishable food items does not account for perishable items that still need proper temperature control, and keeping all food refrigerated until served may not address the proper cooking and holding temperatures required for food safety.