The Flow of Food: Purchasing, Receiving, and Storage 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 The Flow of Food: Purchasing, Receiving, and Storage flashcards as text
A delivery of ground beef arrives at 48°F (9°C). What should the receiver do?
Answer: Reject it because it exceeds the 41°F (5°C) limit
Ground beef must be received at 41°F (5°C) or lower; 48°F exceeds the safe receiving temperature.
Which document should accompany a shellfish delivery to verify it came from an approved source?
Answer: Shellfish tags
Shellfish tags must accompany all shellfish deliveries and be kept on file for 90 days.
When storing food in a walk-in cooler, ready-to-eat foods should be stored:
Answer: Above all raw meats
Ready-to-eat foods must always be stored above raw meats to prevent cross-contamination.
What is the maximum storage temperature for fresh shell eggs received at a food service operation?
Answer: 45°F (7°C)
Shell eggs may be received and stored at up to 45°F (7°C), unlike most other TCS foods.
A food manager notices a case of canned tomatoes with swollen lids. This is a sign of:
Answer: Possible Clostridium botulinum contamination
Swollen or bulging cans indicate gas-producing microbial activity, a classic sign of potential botulism contamination.
Which of the following best describes the FIFO method of food storage?
Answer: Rotate stock so older items are used before newer items
FIFO (First In, First Out) means older inventory is placed in front and used first to prevent spoilage.
At what minimum internal temperature must live shellfish be received to ensure safety?
Answer: At 45°F (7°C) or lower
Live shellfish must be received alive and at an air temperature of 45°F (7°C) or lower.