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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

  1. A food handler is receiving a shipment of frozen fish and notices ice crystals and large ice chunks around the package. This most likely indicates:

    Answer: The fish thawed and was refrozen

    Large ice crystals or excessive ice buildup around frozen food suggests the product thawed and was refrozen, indicating a temperature abuse event.

  2. Which of the following is a proper practice when storing dry goods in a storeroom?

    Answer: Store items at least 6 inches off the floor

    Dry goods must be stored at least 6 inches off the floor to allow for inspection and prevent contamination.

  3. What is the correct storage order from top to bottom in a walk-in cooler for the following: raw pork, lettuce, raw shrimp, raw chicken?

    Answer: Lettuce, raw shrimp, raw pork, raw chicken

    Items are stored by final cooking temperature: RTE foods on top, then seafood (145°F), then whole pork (145°F), then poultry (165°F) at the bottom.

  4. A food manager is purchasing produce. Which of the following is an approved food source?

    Answer: A supplier that meets local, state, and federal standards

    Food must come from approved, reputable suppliers that comply with applicable laws and regulations.

  5. Reduced oxygen packaged (ROP) fish must be removed from its packaging before thawing in a refrigerator because:

    Answer: Clostridium botulinum can grow without oxygen at refrigerator temperatures

    Type E Clostridium botulinum can grow in ROP fish packaging at refrigerator temperatures, so the packaging must be opened before refrigerator thawing.

  6. When should shellfish tags be discarded after the last shellfish from a batch is used?

    Answer: After 90 days

    Shellfish tags must be kept on file for 90 days from the date the last shellfish from the container was used.

  7. Which of the following is an acceptable method to thaw frozen food?

    Answer: Under cold running water at 70°F (21°C) or lower

    Thawing under cold running water at 70°F (21°C) or lower is an approved method that keeps food out of the temperature danger zone.