ServSafe Certification The Flow of Food: Purchasing, Receiving, and Storage 2

Question 1

A delivery of ground beef arrives at 48°F (9°C). What should the receiver do?

Accepted Answer

Reject it because it exceeds the 41°F (5°C) limit

Answer

Ground beef must be received at 41°F (5°C) or lower; 48°F exceeds the safe receiving temperature.

Question 2

Which document should accompany a shellfish delivery to verify it came from an approved source?

Accepted Answer

Shellfish tags

Answer

Shellfish tags must accompany all shellfish deliveries and be kept on file for 90 days.

Question 3

When storing food in a walk-in cooler, ready-to-eat foods should be stored:

Accepted Answer

Above all raw meats

Answer

Ready-to-eat foods must always be stored above raw meats to prevent cross-contamination.

Question 4

What is the maximum storage temperature for fresh shell eggs received at a food service operation?

Accepted Answer

45°F (7°C)

Answer

Shell eggs may be received and stored at up to 45°F (7°C), unlike most other TCS foods.

Question 5

A food manager notices a case of canned tomatoes with swollen lids. This is a sign of:

Accepted Answer

Possible Clostridium botulinum contamination

Answer

Swollen or bulging cans indicate gas-producing microbial activity, a classic sign of potential botulism contamination.

ServSafe Practice Test