ServSafe Purchasing, Receiving and Storage Test
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.
In what area of the restaurant should pesticides be stored?
Pesticides should be stored in a locked compartment within the restaurant. This locked compartment should not be mixed with any other good inside the restaurant, even if the good is for cleaning purposes. Since pesticides can lead to extremely serious if not deadly health risks, it is important to sequester these chemicals to a place that only management can access.
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.
Which of the following is a potentially hazardous food?
Ice cream is considered a potentially hazardous food. In addition to melting, ice cream which is exposed to temperatures within the Danger Zone then re-freezed can allow microbes time to increase in number within the ice cream, making the dessert unsafe to consume.
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.
Which event could lead to the contamination of food?
Storing chemicals on top of rice can lead to the contamination of food. If the chemicals ever leak, they can easily make their way to the rice. To avoid this situation, make sure to store cleaning chemicals in a different section of the restaurant.
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.
Under which listed condition should you reject the delivery of a carton of raw chicken?
A shipment of chicken should be rejected when the surface temperature of the meat is 80°F. This temperature is a serious indication that the chicken has been transported in a van or truck that has a broken refrigerator unit or has none at all. Since you cannot accurately assess the amount of time the chicken has been exposed to such high temperatures, it is best that you reject the delivery.
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.
The cold storage time for ground beef in a refrigerator set to 40°F or below is:
The cold storage time for refrigerated ground beef is one to two days. Any amount of time beyond this limit will increase the chances of food borne illness caused by E. coli and other pathogens. Ground beef is of particular concern due to the anaerobic nature of the ground meat.
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.
Which one of the following food sources is considered unapproved for serving in a restaurant:
McDonald’s is not an approved food source for serving in a restaurant. While there is no food safety violation with McDonald's food, it is illegal to buy finished foods at any restaurant and serve them in your own restaurant.
When you are receiving a food order from one of your suppliers, it is important to:
Checking the internal temperature of potentially hazardous foods should occur when receiving an order from a supplier. Since it is quite possible for PHFs to increase in temperature above 41°F when being transported in the truck, it is important that you monitor the temperature of these foods when they arrive at the restaurant.
Which item has not been stored properly?
Flour stored on the floor is not a proper way to store any dried good. In fact, any food that touches the floor has not been stored properly and should be thrown out immediately. To ensure good food practices, it is important to store foods no less than six inches from the ground.
If you are preparing a fish dish that contains clams and mussels and notice the clams and mussels are open before cooking you should:
If you are preparing a shellfish dish and the clams and mussels are open prior to cooking, you should throw the shellfish out. Opened clams and mussels is a sure sign of food spoilage. Therefore, it is important to throw such foods in the garbage.
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.
Scombroid poisoning can be prevented by:
The only way to prevent scombroid poisoning is to follow proper temperature controls immediately after catching fish. For this reason, the restaurant manager should ensure that seafood such as tuna, dolphin, and bluefish are bought from a reputable dealer.Scombroid poisoning is caused by a histamine produced after fish have been caught, so it cannot be removed after the fact by being cooked within 24 hours or by cooking to any temperature.
Perishable foods should not be left at room temperature for more than:
Perishable foods should not be left at room temperature for more than two hours. This ensures that food borne pathogens do not have the time to reproduce to harmful levels.
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.
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.
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