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 should a foodservice operation require from its food suppliers?
Answer: That they are approved, reputable sources that meet applicable laws
Food must come from approved, reputable suppliers that comply with food safety laws.
When a delivery contains both safe and unsafe items, what is the best practice?
Answer: Reject only the unsafe items and note it on the invoice
Reject the unacceptable items, document the rejection, and accept the rest if it is safe.
Why should you avoid overloading a cooler with a large delivery at once?
Answer: It can restrict airflow and raise the internal temperature
Overloading blocks airflow, which can raise temperatures above safe limits.
How should food be labeled when removed from its original packaging for storage?
Answer: With the common name and a use-by or discard date
Food taken from original packaging must be labeled with its common name and use-by date.
Ready-to-eat TCS food prepared in-house and held cold must be discarded after how many days at 41°F (5°C) or lower?
Answer: 7 days
House-prepared ready-to-eat TCS food held at 41°F or below must be used within 7 days.
What is the main reason for keeping receiving and storage areas clean and dry?
Answer: To prevent pest infestation and cross-contamination
Clean, dry areas discourage pests and reduce the risk of cross-contamination.
When stacking delivery boxes in storage, what should you ensure?
Answer: Air can circulate around stored items and boxes are not blocking vents
Leaving space for air circulation and keeping vents clear maintains proper temperatures.