ServSafe Certification The Flow of Food: Purchasing, Receiving, and Storage 3

Question 1

A food handler is receiving a shipment of frozen fish and notices ice crystals and large ice chunks around the package. This most likely indicates:

Accepted Answer

The fish thawed and was refrozen

Answer

Large ice crystals or excessive ice buildup around frozen food suggests the product thawed and was refrozen, indicating a temperature abuse event.

Question 2

Which of the following is a proper practice when storing dry goods in a storeroom?

Accepted Answer

Store items at least 6 inches off the floor

Answer

Dry goods must be stored at least 6 inches off the floor to allow for inspection and prevent contamination.

Question 3

What is the correct storage order from top to bottom in a walk-in cooler for the following: raw pork, lettuce, raw shrimp, raw chicken?

Accepted Answer

Lettuce, raw shrimp, raw pork, raw chicken

Answer

Items are stored by final cooking temperature: RTE foods on top, then seafood (145°F), then whole pork (145°F), then poultry (165°F) at the bottom.

Question 4

A food manager is purchasing produce. Which of the following is an approved food source?

Accepted Answer

A supplier that meets local, state, and federal standards

Answer

Food must come from approved, reputable suppliers that comply with applicable laws and regulations.

Question 5

Reduced oxygen packaged (ROP) fish must be removed from its packaging before thawing in a refrigerator because:

Accepted Answer

Clostridium botulinum can grow without oxygen at refrigerator temperatures

Answer

Type E Clostridium botulinum can grow in ROP fish packaging at refrigerator temperatures, so the packaging must be opened before refrigerator thawing.

ServSafe Practice Test

ServSafe Practice Test

ServSafe Certification The Flow of Food: Purchasing, Receiving, and Storage 3