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

It is important to label raw or undercooked TCS (temperature control for safety) items on your menu to ensure the safety of your customers. This not only protects those with compromised immune systems who are more susceptible to foodborne illnesses, but it also informs all customers of the potential risk. Providing a verbal warning (option B) may not be enough to ensure everyone is aware of the risk and may not comply with local laws or regulations. Only serving to adults (option C) is not a suitable solution either, as children can also be affected by foodborne illnesses. Cooking it upon request (option D) may not be feasible, as the food may need to be cooked to a specific temperature or have specific handling instructions that may not be possible to accommodate. Therefore, placing a footnote on the menu (option A) is the best solution for properly informing customers about the raw or undercooked item.