ServSafe Purchasing, Receiving and Storage Test (3) 2

Question 1

Which of the following is the MOST important reason to purchase food from approved, reputable suppliers?

Accepted Answer

Approved suppliers are inspected and follow food safety regulations, reducing the risk of unsafe food

Answer

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?

Accepted Answer

If the packaging is bloated or has broken seals

Answer

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:

Accepted Answer

Acceptable — potatoes are non-TCS dry goods and can be stored between 50°F and 70°F

Answer

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?

Accepted Answer

Reject the chicken because it exceeds the maximum receiving temperature of 41°F

Answer

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?

Accepted Answer

In a dry, cool storeroom at 50°F to 70°F, away from direct heat sources

Answer

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.

ServSafe Food Safety Test Prep Practice Test

ServSafe Food Safety Test Prep Practice Test

ServSafe Purchasing, Receiving and Storage Test (3) 2