Purchasing, Receiving and Storage Test Flashcards
7 cards from real SERVSAFE practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Purchasing, Receiving and Storage Test flashcards as text
What is the maximum acceptable receiving temperature for cold TCS food that should be cold?
Answer: 41°F (5°C) or lower
Cold TCS food must be received at 41°F (5°C) or lower to be accepted.
A delivery of fresh chicken arrives at 50°F (10°C). What should the receiver do?
Answer: Reject the delivery
Cold TCS food above 41°F must be rejected because the temperature is unsafe.
Which characteristic indicates fresh fish should be rejected?
Answer: A strong fishy or ammonia smell
A strong fishy or ammonia odor signals spoilage and the fish must be rejected.
Live shellfish must be received with which document?
Answer: A shellstock identification tag
Shellstock tags identify the source and must be kept on file for 90 days.
Shellstock identification tags must be kept on file for how long after the last shellfish is used?
Answer: 90 days
Shellstock tags must be retained for 90 days from the date the container is emptied.
Why should a receiver inspect cans during delivery?
Answer: To reject cans that are swollen, dented on seams, or leaking
Swollen, leaking, or seam-dented cans may harbor contamination and must be rejected.
What is the correct way to check the temperature of meat during receiving?
Answer: Insert a clean, calibrated thermometer into the thickest part
Inserting a calibrated thermometer into the thickest part gives the true internal temperature.