FREE ServSafe The Flow of Food: Purchasing, Receiving, and Storage Questions and Answers

Question 1

What is the maximum acceptable receiving temperature for cold TCS (Time/Temperature Control for Safety) food?

Accepted Answer

41°F (5°C)

Answer

32°F (0°C)

Answer

45°F (7°C)

Answer

50°F (10°C)

Question 2

Which of the following is a valid reason to reject a shipment of canned goods?

Accepted Answer

The can has a swollen top or bottom.

Answer

The label is slightly crooked.

Answer

The can has a paper label.

Answer

The delivery truck is not refrigerated.

Question 3

What is the correct top-to-bottom storage order for the following items in a refrigerator: raw ground beef, raw chicken breasts, a whole salmon, and a lettuce salad?

Accepted Answer

Lettuce, salmon, ground beef, chicken

Answer

Chicken, ground beef, salmon, lettuce

Answer

Salmon, lettuce, chicken, ground beef

Answer

Lettuce, chicken, ground beef, salmon

Question 4

Ready-to-eat TCS food prepared in-house must be date-marked if it is held for longer than:

Accepted Answer

24 hours

Answer

12 hours

Answer

48 hours

Answer

72 hours

Question 5

Foodservice operations should only purchase food from suppliers who are:

Accepted Answer

Approved and reputable.

Answer

Willing to deliver after hours.

Answer

The least expensive.

Answer

Local to the operation.

Question 6

When receiving a delivery of live shellfish, they must have a shellstock identification tag. How long must this tag be kept on file after the last shellfish from the container is used?

Accepted Answer

90 days

Answer

30 days

Answer

60 days

Answer

120 days