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
A shipment of fresh chicken arrives at a temperature of 50°F (10°C). What should the food manager do?
Answer: Reject the delivery.
Cold TCS (Time/Temperature Control for Safety) food, such as fresh chicken, must be received at an internal temperature of 41°F (5°C) or lower. A temperature of 50°F is in the temperature danger zone, where bacteria can grow rapidly. The only safe action is to reject the shipment.
Which of the following documents must be kept on file for 90 days after the last shellfish was sold from its container?
Answer: Shellstock identification tag
Shellstock identification tags, which indicate where and when the shellfish were harvested, must be kept with the product until the last one is used. Afterward, the tag must be kept on file for 90 days. This is crucial for tracing the source in the event of a foodborne illness outbreak.
A food handler is inspecting a delivery of fresh fish. Which of the following is a sign that the fish is acceptable to receive?
Answer: The eyes are bright, clear, and full.
Acceptable fresh fish should have bright, clear, and full eyes; firm flesh that springs back when touched; and red gills. A strong fishy odor, soft flesh, and gray gills are all indicators of spoilage and the delivery should be rejected.
A delivery of vacuum-packed (ROP) meat arrives with a bloated package and a slimy texture. What is the correct action to take?
Answer: Reject the delivery as it may be contaminated.
Bloating in reduced-oxygen packaging (ROP) like vacuum-packed meat is a serious warning sign. It can indicate the growth of dangerous bacteria, such as Clostridium botulinum. The product must be rejected.
A foodservice operation can receive shell eggs at which maximum air temperature?
Answer: 45°F (7°C)
Shell eggs must be received at an air temperature of 45°F (7°C) or lower. While most cold TCS foods must be 41°F or lower, shell eggs are an exception to this rule upon receiving.
Foodservice establishments must purchase their food from which type of source?
Answer: An approved, reputable supplier.
All food must be purchased from approved, reputable suppliers. These suppliers are inspected and meet all applicable local, state, and federal laws, which is a critical first step in the flow of food to ensure safety.