ServSafe Purchasing, Receiving and Storage Test 3 — Questions and Answers

Question 1: A delivery of fresh chicken arrives and the driver cannot provide a temperature reading. What should the manager do?

Accept the delivery and take the temperature after storing
Take the internal temperature of the chicken before accepting the delivery (Correct answer)
Reject the delivery automatically without checking temperature
Accept the delivery if the chicken looks and smells fresh

Correct answer: Take the internal temperature of the chicken before accepting the delivery

The manager must take the internal temperature of the chicken before accepting it to verify it meets the 41°F or below requirement.

ServSafe requires that receiving staff take the internal temperature of TCS foods, including fresh poultry, before accepting a delivery. Fresh poultry must arrive at 41°F (5°C) or below. If the driver cannot provide temperature documentation, the receiver must use a calibrated thermometer to check. For poultry, the thermometer should be inserted into the thickest part of the thigh or breast without touching bone. If the temperature exceeds 41°F, the delivery must be rejected and documented. Temperature is the primary — and most reliable — indicator of safe cold chain maintenance.

Question 2: What is the first-in, first-out (FIFO) method of food storage?

Store new deliveries in front of older products so newer food is used first
Store older products in front of new deliveries so older food is used first (Correct answer)
Store items alphabetically to make inventory easier to find
Separate food by allergen type, placing most common allergens in front

Correct answer: Store older products in front of new deliveries so older food is used first

FIFO means rotating stock so that older products (first in) are used before newer ones (first out), minimizing spoilage and waste.

First In, First Out (FIFO) is a critical stock rotation practice in food service. The principle is that the earliest-received (first in) products should be the first ones used (first out). In practice, this means placing new deliveries behind older stock in shelves, refrigerators, and freezers, so that staff naturally reach for the oldest product first. FIFO prevents food from expiring in the back of a shelf while newer product is consumed first. It reduces food waste, helps maintain consistent quality, and helps identify when products are approaching their use-by dates. Date marking all items facilitates effective FIFO rotation.

Question 3: Which of the following is a sign that fresh produce should be REJECTED at receiving?

Produce with a firm texture and bright color
Produce with mold growth or evidence of pest damage (Correct answer)
Produce with a mild, clean earthy smell
Produce with slight surface soil from the field

Correct answer: Produce with mold growth or evidence of pest damage

Mold growth and pest damage are clear signs of spoilage or contamination — produce showing these signs must be rejected.

When receiving fresh produce, food managers or receiving staff must inspect for signs of contamination or spoilage. Produce must be rejected if it shows: (1) Mold growth (indicates spoilage and possible mycotoxin production), (2) Pest damage including insect holes, rodent gnaw marks, or insect presence, (3) Slime, unusual odors, or significant wilting beyond normal, (4) Evidence of inadequate temperature control (freezing damage or excessive warming). Slight surface soil is normal for field-grown produce and does not require rejection, as produce will be washed before use. Firm texture, bright color, and clean odor are all positive quality indicators.

Question 4: Raw ground turkey must be stored at what location in a walk-in refrigerator?

On the top shelf with ready-to-eat foods
On the second shelf below seafood
On the bottom shelf, below all other food items (Correct answer)
On the middle shelf between whole meats and pork

Correct answer: On the bottom shelf, below all other food items

Ground poultry requires the highest cooking temperature (165°F) and must be stored on the bottom shelf to prevent drips from contaminating other foods.

ServSafe requires foods to be stored in refrigerators from top to bottom in order of increasing required cooking temperatures: (1) Ready-to-eat foods (top), (2) Seafood (145°F), (3) Whole cuts of beef and pork (145°F), (4) Ground meat and fish (155°F), (5) Whole and ground poultry — including ground turkey — at the bottom (165°F). Ground poultry is stored on the very bottom shelf because poultry requires the highest minimum cooking temperature. If raw ground turkey drips onto other food, the contaminated food must reach 165°F to be safe, and many foods below that may not be cooked to that level.

Question 5: Commercially prepared RTE food must be date-marked when opened. What is the maximum number of days it may be held at 41°F (5°C)?

3 days from opening
5 days from opening
7 days from opening (Correct answer)
10 days from opening

Correct answer: 7 days from opening

Opened commercially prepared RTE food held at 41°F or below must be used within 7 days of opening.

ServSafe and the FDA Food Code require that commercially prepared ready-to-eat (RTE) foods that are opened and held for more than 24 hours must be date-marked with a use-by date. The maximum holding period at 41°F (5°C) or below is 7 days from the date the original container is opened. This 7-day limit applies to items such as deli meats, sliced cheeses, and prepared salads from commercial packages. The 7-day limit is based on the risk of Listeria monocytogenes growth — which can occur even at refrigerator temperatures — over extended storage times. Food not used within 7 days must be discarded.

Question 6: What is the correct way to handle a delivery of canned goods that have minor dents on the body of the can (not on the seam)?

Reject all dented cans regardless of location of the dent
Accept cans with body dents if the seams are intact and cans show no other defects (Correct answer)
Accept only if the store offers a price discount for damaged goods
Open and inspect the contents before deciding to accept

Correct answer: Accept cans with body dents if the seams are intact and cans show no other defects

Minor dents on the body (not seam) of a can are generally acceptable if the seams are intact and the can shows no other defects.

ServSafe distinguishes between different types of can damage: Critical defects that require rejection include dents on the seams, deeply bent seams, swollen or bulging ends, leaking contents, or any evidence of gas or spurting when opened. Minor defects that may be acceptable include small, shallow dents on the body of the can (not affecting the seams) that have not compromised the seal. The seam is the critical structural component of a can — damage there can allow air and microorganisms to enter, creating conditions for Clostridium botulinum growth. Managers should reject and document any cans with seam damage.

ServSafe Purchasing, Receiving and Storage Test 3

A delivery of fresh chicken arrives and the driver cannot provide a temperature reading.
What should the manager do?