ServSafe Purchasing, Receiving and Storage Test (2) 3

Question 1

Which label information is NOT required on a commercially packaged TCS food item?

Accepted Answer

Name of the delivery driver who brought the product

Answer

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?

Accepted Answer

41°F (5°C)

Answer

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?

Accepted Answer

To verify that the quantity and items delivered match what was ordered

Answer

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?

Accepted Answer

Storing all foods in tightly covered, food-safe containers

Answer

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?

Accepted Answer

Date all existing stock with a permanent marker and place new deliveries behind older items

Answer

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.

ServSafe Food Safety Test Prep Practice Test

ServSafe Food Safety Test Prep Practice Test

ServSafe Purchasing, Receiving and Storage Test (2) 3