Ace the 2025 ServSafe Food Handlers Exam – Feast on Success!

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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

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.

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Use only non-perishable food items

Keep all food refrigerated until served

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