ServSafe - ServSafe Food Safety Purchasing, Receiving and Storage Test 1

Question 1

At what maximum internal temperature must shell eggs be received?

Accepted Answer

45°F (7°C)

Answer

Shell eggs must be received at an air temperature of 45°F (7°C) or lower. Unlike most other cold TCS foods, eggs have a slightly higher allowable receiving temperature per FDA Food Code.

Question 2

Which condition would require a food handler to reject a shipment of canned goods?

Accepted Answer

Cans with swollen or bulging ends

Answer

Swollen or bulging cans indicate gas production from microbial activity, which may signal Clostridium botulinum contamination. Such cans must be rejected immediately as they pose a serious food safety hazard.

Question 3

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

Accepted Answer

Above all raw animal proteins

Answer

Ready-to-eat foods must be stored above all raw animal proteins to prevent cross-contamination from drips or spills. Raw meats are stored below based on their required minimum internal cooking temperatures.

Question 4

Fresh meat received from a supplier must have an internal temperature no higher than:

Accepted Answer

41°F (5°C)

Answer

Fresh meat, like most cold TCS foods, must be received at 41°F (5°C) or lower to ensure it has been kept out of the temperature danger zone during transport and storage.

Question 5

Which practice best follows the FIFO (First In, First Out) method of stock rotation?

Accepted Answer

Placing older stock in front and newer stock behind it

Answer

FIFO means older products are used first. Staff should rotate stock so older items are pulled to the front and newer deliveries are placed behind them, reducing the risk of spoilage and food waste.

ServSafe Food Safety Test Prep Practice Test

ServSafe Food Safety Test Prep Practice Test

ServSafe - ServSafe Food Safety Purchasing, Receiving and Storage Test 1