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

Approved suppliers have been inspected by a regulatory authority and comply with applicable laws and regulations to ensure food safety.

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

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.

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

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.

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

While personal protective equipment is good practice, a delivery driver not wearing gloves is not a ServSafe criterion for rejecting a food shipment.

Question 5

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

Accepted Answer

45°F (7°C) or lower

Answer

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.

SERVSAFE MANAGER COURSEBOOK Practice Test

SERVSAFE MANAGER COURSEBOOK Practice Test

SERVSAFE MANAGER COURSEBOOK Purchasing, Receiving, and Storage 3