ServSafe Purchasing, Receiving, and Storage Test


Which of the following techniques reduces oxygen in packing to stop the growth of bacteria in packaged food?

Correct! Wrong!

ROP (Reduced Oxygen Packaging) methods are used to prevent the growth of microorganisms in packaged food by reducing the oxygen levels inside the packaging. This method helps to extend the shelf life of certain perishable foods and maintain their quality.

Chemicals can be kept close to food as long as they are kept in reliable, properly marked containers.

Correct! Wrong!

"You can store food near chemicals as long as the chemicals are stored in sturdy, clearly labeled containers" is false.

A package of opened hot dogs should only be used for no more than which amount of days?

Correct! Wrong!

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.

Deliveries of frozen steaks encrusted in ice crystals should be refused.

Correct! Wrong!

It is generally true that you should reject delivery of frozen steaks covered in ice crystals. Ice crystals on frozen food can indicate that the product has been thawed and refrozen, which may compromise its quality and safety.

What should be kept off the floor, at least ______ gap?

Correct! Wrong!

To maintain proper food safety and sanitation, it is recommended to store food at least 6 inches (15 centimeters) off the floor, not 16 inches. This guideline helps prevent contamination and facilitates cleaning and inspection of the storage area.

Sort food that has been stored by use-by date so that you can start with the oldest items.

Correct! Wrong!

It is true that you should arrange stored food by its use-by date and use the oldest food first. This practice is commonly known as the "First In, First Out" (FIFO) method and is essential for maintaining food safety and minimizing food waste.

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?

Correct! Wrong!

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.

Foods that are decomposed or produced in unsanitary conditions are considered:

Correct! Wrong!

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.

Which of the following foods is considered a potentially hazardous food?

Correct! Wrong!

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?

Correct! Wrong!

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.

In the first four hours after delivery, which of the following foods needs to be chilled to 41 degrees?

Please select 2 correct answers

Correct! Wrong!

The cooling requirements for shellfish and milk products may vary depending on local health regulations and specific guidelines. However, it is a general food safety practice to cool potentially hazardous foods, including shellfish and milk products, to 41 degrees Fahrenheit (5 degrees Celsius) or below within 4 hours of delivery.

Of the following listed foods, which category requires you to save and store tags related to the date and place of origin?

Correct! Wrong!

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.

To avoid foods spoiling in the refrigerator or freezer, which of the following actions is always recommended?

Correct! Wrong!

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.

For a maximum of how many days can tuna salad prepared in an operation be kept at 41F or lower?

Correct! Wrong!

When using the FIFO (First In, First Out) method for storing food, the food with the earliest use-by dates should be stored in front of or on top of the food with later use-by dates. This ensures that older food is used or sold first, reducing the risk of food waste and maintaining food freshness and safety.

Foods should not be kept in the Danger Zone for more than:

Correct! Wrong!

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.

At what temperature maximum should your refrigerator be kept at all times?

Correct! Wrong!

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.

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