ServSafe Certification Receiving and Storing Food 3

Question 1

Live shellfish such as oysters and clams must be received with an internal temperature no higher than:

Accepted Answer

45°F (7°C)

Answer

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?

Accepted Answer

Where and when the shellfish were harvested

Answer

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?

Accepted Answer

Bottom shelf, below poultry and pork

Answer

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?

Accepted Answer

90 days

Answer

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?

Accepted Answer

Signs of pest infestation or unusual odors

Answer

Produce should be checked for pest damage, mold, unusual odors, and physical contamination in addition to temperature.

ServSafe Practice Test

ServSafe Practice Test

ServSafe Certification Receiving and Storing Food 3