SERVSAFE MANAGER COURSEBOOK Purchasing, Receiving, and Storage 3

Question 1

What is an 'approved supplier' in food safety terms?

Accepted Answer

A supplier inspected and approved by a regulatory authority

Answer

A supplier with low prices and fast delivery

Answer

A supplier recommended by another restaurant

Answer

A supplier who provides a certificate of insurance

Question 2

What temperature must live shellfish (such as oysters and clams) arrive at to be accepted?

Accepted Answer

45°F (7°C) or lower

Answer

41°F (5°C) or lower

Answer

50°F (10°C) or lower

Answer

32°F (0°C) or lower

Question 3

How long must shellstock identification tags be kept on file after the last shellfish from that batch is used?

Accepted Answer

90 days

Answer

30 days

Answer

60 days

Answer

14 days

Question 4

Which of the following is NOT an acceptable reason to reject a food delivery?

Accepted Answer

The delivery driver is not wearing gloves

Answer

Packaging shows signs of pest activity

Answer

Refrigerated TCS food arrives at 50°F (10°C)

Answer

Canned goods have swollen lids

Question 5

When receiving shell eggs, at what temperature must they arrive?

Accepted Answer

45°F (7°C) or lower

Answer

32°F (0°C) or lower

Answer

36°F (2°C) or lower

Answer

41°F (5°C) or lower

Question 6

What is the primary risk of purchasing food from an unapproved or unregulated supplier?

Accepted Answer

Receiving food that has not been inspected for safety

Answer

Higher food costs

Answer

Receiving food in non-standard packaging

Answer

Delays in delivery schedules

Question 7

Which of the following is an indicator that fresh beef should be rejected upon delivery?

Accepted Answer

The beef is brown or grayish-green in color

Answer

The beef is bright cherry-red in color

Answer

The beef has a slight metallic odor

Answer

The beef feels firm and cold to the touch