ServSafe Safe Food Purchasing/Receiving Questions and Answers 1 — 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?
- Place the chicken in the freezer immediately to cool it.
- Accept the chicken but make sure to cook it within two hours.
- Reject the delivery. (Correct answer)
- Cook the chicken to 165°F (74°C) and then place it in the cooler.
Correct answer: Reject the delivery.
Cold TCS (Time/Temperature Control for Safety) food, such as fresh chicken, must be received at an internal temperature of 41°F (5°C) or lower. A temperature of 50°F is in the temperature danger zone, where bacteria can grow rapidly. The only safe action is to reject the shipment.
Question 2: Which of the following documents must be kept on file for 90 days after the last shellfish was sold from its container?
- Supplier's invoice
- Shellstock identification tag (Correct answer)
- USDA inspection stamp
- Bill of lading
Correct answer: Shellstock identification tag
Shellstock identification tags, which indicate where and when the shellfish were harvested, must be kept with the product until the last one is used. Afterward, the tag must be kept on file for 90 days. This is crucial for tracing the source in the event of a foodborne illness outbreak.
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?
- The fish has a strong, fishy odor.
- The flesh is soft and leaves an imprint when touched.
- The eyes are bright, clear, and full. (Correct answer)
- The gills are a pale, grayish color.
Correct answer: The eyes are bright, clear, and full.
Acceptable fresh fish should have bright, clear, and full eyes; firm flesh that springs back when touched; and red gills. A strong fishy odor, soft flesh, and gray gills are all indicators of spoilage and the delivery should be rejected.
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?
- Reject the delivery as it may be contaminated. (Correct answer)
- Accept the delivery but store the meat in the freezer.
- Accept the delivery, as bloating is normal for vacuum-packed items.
- Accept the delivery but cook the meat immediately to a high temperature.
Correct answer: Reject the delivery as it may be contaminated.
Bloating in reduced-oxygen packaging (ROP) like vacuum-packed meat is a serious warning sign. It can indicate the growth of dangerous bacteria, such as Clostridium botulinum. The product must be rejected.
Question 5: A foodservice operation can receive shell eggs at which maximum air temperature?
- 50°F (10°C)
- 32°F (0°C)
- 41°F (5°C)
- 45°F (7°C) (Correct answer)
Correct answer: 45°F (7°C)
Shell eggs must be received at an air temperature of 45°F (7°C) or lower. While most cold TCS foods must be 41°F or lower, shell eggs are an exception to this rule upon receiving.
Question 6: Foodservice establishments must purchase their food from which type of source?
- A local home-based vendor known for quality.
- Any supplier that offers the lowest available price.
- An approved, reputable supplier. (Correct answer)
- A local farmer's market that is not government inspected.
Correct answer: An approved, reputable supplier.
All food must be purchased from approved, reputable suppliers. These suppliers are inspected and meet all applicable local, state, and federal laws, which is a critical first step in the flow of food to ensure safety.
ServSafe Safe Food Purchasing/Receiving Questions and Answers 1
A shipment of fresh chicken arrives at a temperature of 50°F (10°C).
What should the food manager do?