FREE SERVSAFE Receiving and Storing Food Questions and Answers

Question 1

A food worker is inspecting a delivery of fresh, live oysters. Which of the following is a mandatory condition for accepting the shipment?

Accepted Answer

The oysters must be accompanied by a correctly filled-out shellstock identification tag.

Answer

The oysters must be delivered in a sealed, waterproof plastic bag.

Answer

The air temperature of the delivery truck must be 41°F (5°C) or lower.

Answer

A government inspection stamp must be branded onto each individual oyster shell.

Question 2

A kitchen staff member prepares a large container of chicken salad on the morning of June 1st. If stored correctly at 41°F (5°C) or lower, what is the 'use-by' date that must be marked on the container?

Accepted Answer

June 7th

Answer

June 8th

Answer

June 6th

Answer

June 5th

Question 3

When inspecting a shipment of frozen fish fillets, which of the following signs would be a valid reason to reject the delivery?

Accepted Answer

There are large ice crystals on the product and water stains on the packaging.

Answer

The fish is frozen solid and hard to the touch.

Answer

The box is marked with a USDA inspection stamp.

Answer

The fillets are packed tightly together with no air gaps.

Question 4

Which of the following is a key requirement for a food-safe dry storage area?

Accepted Answer

The ideal temperature should be between 50°F and 70°F (10°C and 21°C).

Answer

All food items must be stored directly on the floor to maintain a cool temperature.

Answer

The area should have a large window to allow for direct sunlight.

Answer

Shelving should be made of untreated, porous wood to absorb excess moisture.

Question 5

A case of milk that has been treated with Ultra-High Temperature (UHT) processing and packed in aseptic packaging arrives at an establishment. How should this product be stored before it is opened?

Accepted Answer

At room temperature in a dry, clean location.

Answer

In the freezer at 0°F (-18°C) or below.

Answer

In the walk-in refrigerator at 41°F (5°C) or below.

Answer

Submerged in a cold water bath.

Question 6

A food handler is putting away a new delivery of sour cream in the walk-in cooler. There is an existing case of sour cream already on the shelf. To properly implement the First-In, First-Out (FIFO) storage principle, the food handler must:

Accepted Answer

place the new case of sour cream behind the old case.

Answer

place the new case of sour cream in front of the old case.

Answer

combine the contents of the old case and the new case into one container.

Answer

discard the old case regardless of its use-by date.