ServSafe Purchasing, Receiving and Storage Test (2) 2

Question 1

A food service operation uses a master receiving log. What is the primary purpose of this log?

Accepted Answer

To document temperatures, dates, and conditions of all received deliveries for traceability

Answer

A receiving log creates a documented record of each delivery's condition, temperature, and date. This traceability record is essential for identifying the source of a foodborne illness outbreak and demonstrating due diligence during regulatory inspections.

Question 2

Which thermometer type is most appropriate for measuring the temperature of thin foods like hamburger patties?

Accepted Answer

Thermocouple or thermistor with a thin probe

Answer

A thermocouple or thermistor with a thin probe gives accurate readings in thin foods where a standard bimetallic thermometer's long sensing area would not fit properly. Infrared thermometers only measure surface temperature and cannot verify internal doneness.

Question 3

How often should refrigerator unit temperatures be monitored and logged?

Accepted Answer

At least every 4 hours, or more frequently based on the HACCP plan

Answer

Refrigerator temperatures should be checked at least every 4 hours to ensure food remains at 41°F or below. More frequent monitoring may be required by the operation's HACCP plan. Regular logging creates a documented record for regulatory compliance and early detection of equipment failures.

Question 4

When storing raw meat and produce in the same walk-in cooler, which practice is critical?

Accepted Answer

Store raw meat below and away from ready-to-eat and produce items

Answer

Raw meat must always be stored below ready-to-eat foods and produce to prevent drip contamination. Even a small amount of raw meat juice dripping onto produce can introduce dangerous pathogens like Salmonella or E. coli to ready-to-eat foods.

Question 5

A food handler discovers that a case of canned goods received yesterday has dented cans along the seam. The handler should:

Accepted Answer

Set aside seam-dented cans and notify the manager — they should be returned or discarded

Answer

Seam dents on cans are a food safety concern because the seam is the most critical structural area of the can. Damage to the seam can compromise the seal, potentially allowing contamination by Clostridium botulinum. These cans must not be used and should be reported.

ServSafe Food Safety Test Prep Practice Test

ServSafe Food Safety Test Prep Practice Test

ServSafe Purchasing, Receiving and Storage Test (2) 2