ServSafe Purchasing, Receiving and Storage Test 3

Question 1

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

Accepted Answer

Take the internal temperature of the chicken before accepting the delivery

Answer

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

Question 2

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

Accepted Answer

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

Answer

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

Question 3

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

Accepted Answer

Produce with mold growth or evidence of pest damage

Answer

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

Question 4

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

Accepted Answer

On the bottom shelf, below all other food items

Answer

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

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)?

Accepted Answer

7 days from opening

Answer

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

ServSafe Food Safety Test Prep Practice Test

ServSafe Food Safety Test Prep Practice Test

ServSafe Purchasing, Receiving and Storage Test 3