ServSafe Purchasing, Receiving, and Storage Test
To avoid foods spoiling in the refrigerator or freezer, which of the following actions is always recommended?
Placing a date of arrival on all foods that enter the restaurant helps to avoid food spoilage since it gives you a firm answer as to when the food arrived. From here, you can determine the shelf life of the individual ingredient so that there is no question as to the freshness. While the remaining answers might have some merit, they are incomplete and do not assure the date of entry into the restaurant.
Foods should not be kept in the Danger Zone for more than:
Food should not be kept in the Danger Zone for more than four hours. Any amount of time more than four hours is considered long enough to allow food pathogens to grow to dangerous levels within food.
Foods that are decomposed or produced in unsanitary conditions are considered:
Adulterated Foods are foods that are decomposed or have been produced in unsanitary conditions. Since these two conditions will most certainly lead to food borne illness, it is important to label foods with their date of entry into the restaurant, as well as source foods from reputable sources.
Of the following listed foods, which category requires you to save and store tags related to the date and place of origin?
Clams and oysters (and other crustaceans) require that you remove and save the tags, which display information regarding the date and place of origin. Since these two foods are often eaten raw and are associated with food borne illness, it is important that you keep the tags related to any of these products in your records.
A package of opened hot dogs should only be used for no more than which amount of days?
A package of opened hot dogs should only be used for a period of one week or less. Any time above this limit might result in food borne illness.
At what temperature maximum should your refrigerator be kept at all times?
Your refrigerator should always be kept at a temperature of 40°F or below. Since the Danger Zone starts at 41°F, it is important to keep all perishable foods at a temperature of 40°F or below.
Which of the following foods is considered a potentially hazardous food?
Strawberries are considered a potentially hazardous food. This is due to the perishable nature of strawberries and the fact that they need to be refrigerated to avoid decomposition. For this reason, it is important to limit the amount of time the fruit remains out of the refrigerator.
It is the middle of a service and your walk-in refrigerator has broken down. You call the repairman to fix the problem. How much time can the foods in the refrigerator hold (above 41 °F) before you need to throw them away?
Foods can be stored for two hours above the temperature of 41°F if your refrigerator breaks. If your food remains above this temperature for more than two hours, you should throw all the perishable foods in the refrigerator in the garbage. For this reason, it is important to get some form of insurance when running your food service establishment.
To ensure that all foods susceptible to food borne illness are maintained at a proper temperature, which of the following areas require some form of temperature monitoring?
All of the above are areas require some form of thermometer to ensure that foods that are susceptible to food borne illness can be controlled within the proper temperature. While a thermometer might seem awkward on a dishwasher, making sure the dishwasher reaches the proper sanitation temperature is extremely important to ensure a safe food supply.