Practice Test GeeksServSafe Food Safety Test Prep Practice Test
← All SERVSAFE Flashcard Decks

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

  1. What temperature range should a dry storage room be maintained at?

    Answer: 50°F to 70°F (10°C to 21°C)

    Dry storage should be kept between 50°F and 70°F to maintain food quality.

  2. What is the maximum internal temperature for receiving shell eggs?

    Answer: 45°F (7°C) air temperature

    Shell eggs must be received at an air temperature of 45°F (7°C) or lower.

  3. Hot TCS food, such as soup delivered ready to serve, must be received at what minimum temperature?

    Answer: 135°F (57°C)

    Hot TCS food must be received at 135°F (57°C) or higher.

  4. Frozen food should be rejected at receiving if it shows what sign?

    Answer: Fluids or water stains and large ice crystals indicating thawing and refreezing

    Fluid stains and large ice crystals show the food was thawed and refrozen, so it must be rejected.

  5. Why should deliveries be inspected immediately upon arrival?

    Answer: To minimize the time TCS food spends in the temperature danger zone

    Prompt inspection limits the time TCS food stays in the danger zone, reducing bacterial growth.

  6. What is the temperature danger zone in which bacteria grow rapidly?

    Answer: 41°F to 135°F (5°C to 57°C)

    The temperature danger zone is 41°F to 135°F, where bacteria multiply quickly.

  7. What should you do with an item that has passed its use-by date during storage?

    Answer: Discard it

    Food past its use-by date is no longer safe and must be discarded.