ServSafe Purchasing, Receiving and Storage Test 2 — Questions and Answers
Question 1: Which receiving practice best ensures FIFO (First In, First Out) stock rotation?
- Store new deliveries in front of existing stock
- Place new stock behind existing stock so older items are used first (Correct answer)
- Always use the newest stock first to ensure freshness
- Store items by size, with the largest containers in front
Correct answer: Place new stock behind existing stock so older items are used first
FIFO requires placing newly received items behind existing stock. This ensures older product with earlier expiration or use-by dates is used first, reducing waste and the risk of serving expired or degraded food.
Question 2: At what maximum temperature should shell eggs be received?
- 35°F (2°C)
- 41°F (5°C)
- 45°F (7°C) (Correct answer)
- 50°F (10°C)
Correct answer: 45°F (7°C)
Shell eggs must be received at an air temperature of 45°F (7°C) or colder. Unlike many other TCS (Temperature Control for Safety) foods that must be received at 41°F, shell eggs have a slightly higher acceptable receiving temperature per FDA Food Code.
Question 3: Which of the following items should be rejected upon delivery?
- Frozen shrimp at 0°F (-18°C) with intact packaging
- Pasteurized milk at 38°F (3°C)
- Fresh ground beef at 38°F (3°C) with a use-by date of tomorrow
- Sliced deli meat with dried, discolored edges and an off odor (Correct answer)
Correct answer: Sliced deli meat with dried, discolored edges and an off odor
Dried, discolored edges and an off odor on deli meat are signs of spoilage and quality deterioration. Even if the product is within its use-by date, sensory indicators of spoilage are sufficient grounds for rejection during receiving.
Question 4: How should chemicals and cleaning supplies be stored relative to food and food supplies?
- In the same storage room on separate shelves
- In a locked cabinet near the prep area
- In a completely separate, designated storage area away from food (Correct answer)
- Under the kitchen sink for convenience
Correct answer: In a completely separate, designated storage area away from food
Chemicals must be stored in a completely separate area from food, utensils, and equipment. Even closed containers of chemicals can leak or spill, and storing them near food creates a serious risk of chemical contamination.
Question 5: What information must be on the label of a ready-to-eat TCS food prepared on-site and held for more than 24 hours?
- The name of the food handler who prepared it
- The date by which the food must be consumed, sold, or discarded (Correct answer)
- The temperature at which it was cooked
- The number of servings the container holds
Correct answer: The date by which the food must be consumed, sold, or discarded
Ready-to-eat TCS food held for more than 24 hours must be labeled with a use-by date. This date is calculated based on the 7-day maximum holding time at 41°F or lower, starting from the day the food was prepared.
Question 6: When receiving a delivery of fresh produce, a food handler notices several boxes show signs of pest infestation. The correct action is to:
- Accept the delivery and sort out the damaged items later
- Accept the delivery if only a small number of boxes are affected
- Reject the entire delivery and notify the manager and supplier (Correct answer)
- Remove the damaged boxes and accept the rest of the shipment
Correct answer: Reject the entire delivery and notify the manager and supplier
Evidence of pest infestation in any part of a delivery is grounds for rejecting the entire shipment. Pests can quickly spread through a delivery, and accepting even part of an infested shipment risks introducing pests into the operation.
ServSafe Purchasing, Receiving and Storage Test 2
Which receiving practice best ensures FIFO (First In, First Out) stock rotation?