Safe Food Purchasing/Receiving Flashcards
6 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 6 Safe Food Purchasing/Receiving flashcards as text
At what temperature should frozen food be received?
Answer: 0 degrees F or below with no signs of thawing
Frozen food must be at 0 degrees F or below with no evidence of thawing and refreezing.
Which document should accompany all food shipments?
Answer: An invoice or delivery receipt with item descriptions, quantities, temperatures, and supplier details
Delivery documentation provides traceability and verification that food safety standards were maintained.
What should you check FIRST when a refrigerated delivery arrives?
Answer: The internal temperature of the food products
Temperature is the most critical check because temperature-abused food may already be unsafe.
Which would be a reason to reject a delivery of eggs?
Answer: Several eggs with cracked shells and dried yolk
Cracked eggs allow Salmonella and other bacteria to enter the nutrient-rich interior.
Why is it important to purchase food only from approved, inspected suppliers?
Answer: They meet food safety standards, ensuring safe production, handling, and transport
Approved suppliers have been verified to meet government food safety standards throughout their supply chain.
How long must shellstock identification tags be retained after the last shellfish is served?
Answer: 90 days
Shellstock tags must be kept for 90 days for traceability in case of a foodborne illness outbreak.