Purchasing, Receiving and Storage Test 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 Purchasing, Receiving and Storage Test flashcards as text
A delivery of fresh chicken arrives and the driver cannot provide a temperature reading. What should the manager do?
Answer: Take the internal temperature of the chicken before accepting the delivery
The manager must take the internal temperature of the chicken before accepting it to verify it meets the 41°F or below requirement.
What is the first-in, first-out (FIFO) method of food storage?
Answer: Store older products in front of new deliveries so older food is used first
FIFO means rotating stock so that older products (first in) are used before newer ones (first out), minimizing spoilage and waste.
Which of the following is a sign that fresh produce should be REJECTED at receiving?
Answer: Produce with mold growth or evidence of pest damage
Mold growth and pest damage are clear signs of spoilage or contamination — produce showing these signs must be rejected.
Raw ground turkey must be stored at what location in a walk-in refrigerator?
Answer: On the bottom shelf, below all other food items
Ground poultry requires the highest cooking temperature (165°F) and must be stored on the bottom shelf to prevent drips from contaminating other foods.
Commercially prepared RTE food must be date-marked when opened. What is the maximum number of days it may be held at 41°F (5°C)?
Answer: 7 days from opening
Opened commercially prepared RTE food held at 41°F or below must be used within 7 days of opening.
What is the correct way to handle a delivery of canned goods that have minor dents on the body of the can (not on the seam)?
Answer: Accept cans with body dents if the seams are intact and cans show no other defects
Minor dents on the body (not seam) of a can are generally acceptable if the seams are intact and the can shows no other defects.