ServSafe Purchasing, Receiving and Storage Test (2) 3 — Questions and Answers
Question 1: Which label information is NOT required on a commercially packaged TCS food item?
- Name of the product
- List of ingredients including major allergens
- Name and address of the manufacturer
- Name of the delivery driver who brought the product (Correct answer)
Correct answer: Name of the delivery driver who brought the product
The name of the delivery driver is not required on food product labels. Required label information includes the product name, ingredient list (with allergens), net weight, manufacturer information, and nutritional facts panel for most packaged food items.
Question 2: Fresh poultry should be received at or below which temperature?
- 32°F (0°C)
- 38°F (3°C)
- 41°F (5°C) (Correct answer)
- 45°F (7°C)
Correct answer: 41°F (5°C)
Fresh poultry must be received at 41°F (5°C) or colder. Poultry is particularly susceptible to Salmonella and Campylobacter contamination, so maintaining the cold chain from supplier to receiving is critical for safety.
Question 3: What is the purpose of an invoice when receiving a food delivery?
- To determine the quality of the food being received
- To verify that the quantity and items delivered match what was ordered (Correct answer)
- To confirm that the food was produced under HACCP conditions
- To document the personal hygiene of the delivery driver
Correct answer: To verify that the quantity and items delivered match what was ordered
An invoice is used to verify that the items, quantities, and prices delivered match what was ordered. Reviewing the invoice during receiving helps identify missing items, substitutions, or billing errors before accepting and signing for the delivery.
Question 4: Which storage practice helps prevent the absorption of odors and flavors between foods in a walk-in cooler?
- Storing all foods in their original packaging
- Keeping strong-smelling foods like fish next to dairy products
- Storing all foods in tightly covered, food-safe containers (Correct answer)
- Placing aromatic foods on the top shelves
Correct answer: Storing all foods in tightly covered, food-safe containers
Storing food in tightly covered, food-safe containers prevents the transfer of odors and flavors between foods, as well as protecting food from airborne contaminants. Foods like fish and onions can impart strong odors to dairy and other sensitive items if stored uncovered nearby.
Question 5: A manager wants to implement FIFO in the dry storage room. What is the best first step?
- Install additional shelving to separate old and new stock
- Date all existing stock with a permanent marker and place new deliveries behind older items (Correct answer)
- Discard all existing stock and start fresh with the new delivery
- Ask staff to use whichever items are easiest to reach
Correct answer: Date all existing stock with a permanent marker and place new deliveries behind older items
Implementing FIFO starts by dating all existing stock and then placing newly received items behind them. This ensures that items with earlier dates are always used first, reducing spoilage, minimizing waste, and decreasing the risk of serving expired food.
Question 6: Opened bags of flour should be stored in:
- The original bag, folded closed and secured with a clip
- A food-safe container with a tight-fitting lid, labeled with the product name and opening date (Correct answer)
- The refrigerator to prevent insect infestation
- A brown paper bag to absorb moisture
Correct answer: A food-safe container with a tight-fitting lid, labeled with the product name and opening date
Once opened, flour and other dry goods must be transferred to food-safe containers with tight-fitting lids to prevent pest access, moisture absorption, and contamination. The container must be labeled with the product name and the date it was opened.
ServSafe Purchasing, Receiving and Storage Test (2) 3
Which label information is NOT required on a commercially packaged TCS food item?