ServSafe Safe Food Purchasing/Receiving Questions and Answers

Question 1

A shipment of fresh chicken arrives at a temperature of 50°F (10°C). What should the food manager do?

Accepted Answer

Reject the delivery.

Answer

Cold TCS (Time/Temperature Control for Safety) food, such as fresh chicken, must be received at an internal temperature of 41°F (5°C) or lower. A temperature of 50°F is in the temperature danger zone, where bacteria can grow rapidly. The only safe action is to reject the shipment.

Question 2

Which of the following documents must be kept on file for 90 days after the last shellfish was sold from its container?

Accepted Answer

Shellstock identification tag

Answer

Shellstock identification tags, which indicate where and when the shellfish were harvested, must be kept with the product until the last one is used. Afterward, the tag must be kept on file for 90 days. This is crucial for tracing the source in the event of a foodborne illness outbreak.

Question 3

A food handler is inspecting a delivery of fresh fish. Which of the following is a sign that the fish is acceptable to receive?

Accepted Answer

The eyes are bright, clear, and full.

Answer

Acceptable fresh fish should have bright, clear, and full eyes; firm flesh that springs back when touched; and red gills. A strong fishy odor, soft flesh, and gray gills are all indicators of spoilage and the delivery should be rejected.

Question 4

A delivery of vacuum-packed (ROP) meat arrives with a bloated package and a slimy texture. What is the correct action to take?

Accepted Answer

Reject the delivery as it may be contaminated.

Answer

Bloating in reduced-oxygen packaging (ROP) like vacuum-packed meat is a serious warning sign. It can indicate the growth of dangerous bacteria, such as Clostridium botulinum. The product must be rejected.

Question 5

A foodservice operation can receive shell eggs at which maximum air temperature?

Accepted Answer

45°F (7°C)

Answer

Shell eggs must be received at an air temperature of 45°F (7°C) or lower. While most cold TCS foods must be 41°F or lower, shell eggs are an exception to this rule upon receiving.

ServSafe Practice Test

ServSafe Practice Test

ServSafe Safe Food Purchasing/Receiving Questions and Answers