ServSafe Purchasing, Receiving and Storage Test (3) 2 — Questions and Answers
Question 1: Which of the following is the MOST important reason to purchase food from approved, reputable suppliers?
- Approved suppliers offer lower prices due to volume discounts
- Approved suppliers are inspected and follow food safety regulations, reducing the risk of unsafe food (Correct answer)
- Approved suppliers provide organic certification for all products
- Approved suppliers guarantee faster delivery times
Correct answer: Approved suppliers are inspected and follow food safety regulations, reducing the risk of unsafe food
Purchasing from approved suppliers who are regularly inspected and meet regulatory food safety standards is the most effective way to ensure the safety of incoming food products. This reduces the risk of receiving food that has been mishandled or contaminated.
Question 2: When must a food service operation reject a vacuum-packaged fish delivery?
- If the packaging is clear and you can see the fish inside
- If the fish has any odor at all after opening
- If the packaging is bloated or has broken seals (Correct answer)
- If the fish was delivered in a refrigerated truck
Correct answer: If the packaging is bloated or has broken seals
Bloated vacuum packaging or broken seals indicate gas production inside the package, which may signal bacterial growth or the presence of Clostridium botulinum. Vacuum-packed fish with compromised packaging must be rejected immediately.
Question 3: A restaurant stores potatoes in a room where the temperature is consistently 50°F (10°C). This storage temperature is:
- Too cold — potatoes must be stored at room temperature above 65°F
- Acceptable — potatoes are non-TCS dry goods and can be stored between 50°F and 70°F (Correct answer)
- Too warm — potatoes must be refrigerated at 41°F
- Acceptable only if the potatoes are washed before storage
Correct answer: Acceptable — potatoes are non-TCS dry goods and can be stored between 50°F and 70°F
Raw, whole potatoes are non-TCS (non-Temperature Control for Safety) foods and do not require refrigeration. They can be safely stored in a cool, dry area between 50°F and 70°F. Refrigerating whole potatoes can actually convert their starch to sugar and affect quality.
Question 4: A delivery driver brings a shipment of raw chicken. The food manager measures the internal temperature at 48°F. What should the manager do?
- Accept the chicken and cook it immediately to a safe temperature
- Accept the chicken if it will be used within 24 hours
- Reject the chicken because it exceeds the maximum receiving temperature of 41°F (Correct answer)
- Accept the chicken and place it in the freezer immediately
Correct answer: Reject the chicken because it exceeds the maximum receiving temperature of 41°F
Fresh poultry must be received at 41°F or colder. A temperature of 48°F indicates the chicken has been temperature-abused during transport. Accepting and cooking it does not eliminate all risks, as toxins produced by some bacteria are heat-stable and can remain even after cooking.
Question 5: Which storage location is ideal for canned goods in a food service operation?
- In a damp storeroom with good ventilation
- In a dry, cool storeroom at 50°F to 70°F, away from direct heat sources (Correct answer)
- In the walk-in cooler to extend shelf life
- Near the cooking line for quick access
Correct answer: In a dry, cool storeroom at 50°F to 70°F, away from direct heat sources
Canned goods should be stored in a dry, cool area between 50°F and 70°F. Humidity causes cans to rust and eventually corrode, which can compromise the seal. Heat from cooking equipment can also accelerate spoilage of the canned contents.
Question 6: What information should be recorded when a delivery is rejected?
- Only the cost of the rejected items
- The reason for rejection, the item, quantity, supplier, and date — and get the driver's signature if possible (Correct answer)
- The name of the food handler who checked the delivery
- The time the delivery arrived only
Correct answer: The reason for rejection, the item, quantity, supplier, and date — and get the driver's signature if possible
Documenting rejections creates an important record for traceability and supplier accountability. The record should include what was rejected, why, the quantity, the supplier name, the date, and ideally the driver's acknowledgment signature. This documentation supports any disputes or recall investigations.
ServSafe Purchasing, Receiving and Storage Test (3) 2
Which of the following is the MOST important reason to purchase food from approved, reputable suppliers?