ServSafe Safe Food Purchasing/Receiving Questions and Answers

Question 1

A shipment of fresh chicken arrives at a temperature of 50°F (10°C). What should the food manager do?

Accepted Answer

Reject the delivery.

Answer

Place the chicken in the freezer immediately to cool it.

Answer

Accept the chicken but make sure to cook it within two hours.

Answer

Cook the chicken to 165°F (74°C) and then place it in the cooler.

Question 2

Which of the following documents must be kept on file for 90 days after the last shellfish was sold from its container?

Accepted Answer

Shellstock identification tag

Answer

Supplier's invoice

Answer

USDA inspection stamp

Answer

Bill of lading

Question 3

A food handler is inspecting a delivery of fresh fish. Which of the following is a sign that the fish is acceptable to receive?

Accepted Answer

The eyes are bright, clear, and full.

Answer

The fish has a strong, fishy odor.

Answer

The flesh is soft and leaves an imprint when touched.

Answer

The gills are a pale, grayish color.

Question 4

A delivery of vacuum-packed (ROP) meat arrives with a bloated package and a slimy texture. What is the correct action to take?

Accepted Answer

Reject the delivery as it may be contaminated.

Answer

Accept the delivery but store the meat in the freezer.

Answer

Accept the delivery, as bloating is normal for vacuum-packed items.

Answer

Accept the delivery but cook the meat immediately to a high temperature.

Question 5

A foodservice operation can receive shell eggs at which maximum air temperature?

Accepted Answer

45°F (7°C)

Answer

50°F (10°C)

Answer

32°F (0°C)

Answer

41°F (5°C)

Question 6

Foodservice establishments must purchase their food from which type of source?

Accepted Answer

An approved, reputable supplier.

Answer

A local home-based vendor known for quality.

Answer

Any supplier that offers the lowest available price.

Answer

A local farmer's market that is not government inspected.

A shipment of fresh chicken arrives at a temperature of 50°F (10°C).What should the food manager do?