ServSafe Certification Receiving and Storing Food 3 — Questions and Answers
Question 1: Live shellfish such as oysters and clams must be received with an internal temperature no higher than:
- 45°F (7°C) (Correct answer)
- 41°F (5°C)
- 50°F (10°C)
- 32°F (0°C)
Correct answer: 45°F (7°C)
Live shellfish must be received at 45°F (7°C) or lower air temperature to ensure they are still alive and safe.
Question 2: What does the shellstock identification tag on live shellfish indicate?
- Where and when the shellfish were harvested (Correct answer)
- The maximum safe storage temperature
- The recommended cooking temperature
- The distributor's license number only
Correct answer: Where and when the shellfish were harvested
Shellstock tags document the harvest location and date, which are critical for tracing shellfish-related illness outbreaks.
Question 3: Raw ground beef should be stored on which shelf in a walk-in cooler relative to other raw proteins?
- Bottom shelf, below poultry and pork (Correct answer)
- Top shelf, above all other raw proteins
- Middle shelf, between poultry and whole beef
- Any shelf, as long as it is covered
Correct answer: Bottom shelf, below poultry and pork
Ground beef has a lower required final cooking temperature than poultry but higher than whole muscle beef, so it is stored below whole beef but above poultry.
Question 4: How long must shellstock identification tags be kept on file after the last shellfish from that batch is used?
- 90 days (Correct answer)
- 30 days
- 7 days
- 180 days
Correct answer: 90 days
Shellstock identification tags must be retained for 90 days from the date the last shellfish from the container was sold or served.
Question 5: A food manager receives fresh produce that appears to be at a safe temperature. Before accepting, what else should be checked?
- Signs of pest infestation or unusual odors (Correct answer)
- Whether the produce has a USDA grade stamp
- The country of origin label
- The farm's most recent inspection score
Correct answer: Signs of pest infestation or unusual odors
Produce should be checked for pest damage, mold, unusual odors, and physical contamination in addition to temperature.
Question 6: Dry goods like flour and sugar should be stored at least how far off the floor?
- 6 inches (15 cm) (Correct answer)
- 2 inches (5 cm)
- 12 inches (30 cm)
- On the floor is acceptable if in sealed containers
Correct answer: 6 inches (15 cm)
All food must be stored at least 6 inches off the floor to allow for cleaning and to prevent pest access.
Question 7: Which of the following is a sign that frozen food may have been thawed and refrozen during shipment?
- Large ice crystals or water stains on the packaging (Correct answer)
- The product is very cold to the touch
- The packaging is sealed and undamaged
- The product has an expiration date far in the future
Correct answer: Large ice crystals or water stains on the packaging
Large ice crystals and water stains on packaging indicate the product may have partially thawed and refrozen, a sign of temperature abuse.
ServSafe Certification Receiving and Storing Food 3
Live shellfish such as oysters and clams must be received with an internal temperature no higher than: