Purchasing, Receiving, and Storage Flashcards
7 cards from real SERVSAFE MANAGER COURSEBOOK practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Purchasing, Receiving, and Storage flashcards as text
What is an 'approved supplier' in food safety terms?
Answer: A supplier inspected and approved by a regulatory authority
Approved suppliers have been inspected by a regulatory authority and comply with applicable laws and regulations to ensure food safety.
What temperature must live shellfish (such as oysters and clams) arrive at to be accepted?
Answer: 45°F (7°C) or lower
Live shellfish must arrive at an air temperature of 45°F (7°C) or lower and be refrigerated to 41°F (5°C) after receiving.
How long must shellstock identification tags be kept on file after the last shellfish from that batch is used?
Answer: 90 days
Shellstock identification tags must be retained for 90 days from the date the last shellfish was used from that container for traceability during outbreak investigations.
Which of the following is NOT an acceptable reason to reject a food delivery?
Answer: The delivery driver is not wearing gloves
While personal protective equipment is good practice, a delivery driver not wearing gloves is not a ServSafe criterion for rejecting a food shipment.
When receiving shell eggs, at what temperature must they arrive?
Answer: 45°F (7°C) or lower
Shell eggs must be received at an air temperature of 45°F (7°C) or lower, which is a slightly higher threshold than most TCS foods.
What is the primary risk of purchasing food from an unapproved or unregulated supplier?
Answer: Receiving food that has not been inspected for safety
Unapproved suppliers have not been inspected by regulatory authorities, meaning their food may be contaminated, mislabeled, or otherwise unsafe.
Which of the following is an indicator that fresh beef should be rejected upon delivery?
Answer: The beef is brown or grayish-green in color
Fresh beef should be bright cherry-red; brown or grayish-green discoloration indicates spoilage and the product must be rejected.