ServSafe Certification Receiving and Storing Food 2

Question 1

Fresh fish received at a food establishment should have which characteristic?

Accepted Answer

A mild, ocean-like smell

Answer

Fresh fish should have a mild, ocean-like or seawater smell; a strong fishy odor indicates spoilage.

Question 2

What is the maximum receiving temperature for shell eggs to be accepted?

Accepted Answer

45°F (7°C)

Answer

Shell eggs must be received at an air temperature of 45°F (7°C) or lower.

Question 3

When storing chemicals in a food establishment, they should be kept:

Accepted Answer

In a separate area away from food and food-contact surfaces

Answer

Chemicals must be stored separately from food, utensils, and food-contact surfaces to prevent contamination.

Question 4

A delivery of canned goods arrives and several cans have swollen ends. The correct action is to:

Accepted Answer

Reject the entire delivery of swollen cans

Answer

Swollen cans may indicate Clostridium botulinum growth and must be rejected as they are unsafe to use.

Question 5

The FIFO (First In, First Out) method of food rotation means:

Accepted Answer

Using older stock before newer stock

Answer

FIFO ensures older products are used first by placing newer deliveries behind existing stock.

ServSafe Practice Test