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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 manager receives a shipment of pasteurized milk. What is the maximum temperature at which it should be received?

    Answer: 45°F (7°C)

    Pasteurized milk and dairy products may be received at up to 45°F (7°C) per FDA Food Code guidelines.

  2. Which of the following is a key reason to purchase food only from approved, reputable suppliers?

    Answer: Approved suppliers are inspected and follow food safety regulations

    Approved suppliers are regularly inspected by regulatory authorities and must comply with food safety laws, reducing contamination risk.

  3. When storing raw meats in a walk-in cooler, raw ground beef must be stored:

    Answer: Above raw poultry and below whole-muscle beef

    Raw ground beef (cook to 155°F) is stored above raw poultry (165°F) but below whole-muscle beef (145°F) based on minimum cooking temperatures.

  4. A food handler receives a case of canned goods and notices one can has a deep dent along the seam. What should be done?

    Answer: Reject the can because seam dents can indicate a compromised seal

    Dents along the seam of a can can break the hermetic seal, allowing contamination and creating a food safety hazard.

  5. What is the maximum length of time that leftover ready-to-eat TCS food can be stored in the refrigerator?

    Answer: 7 days

    Ready-to-eat TCS food can be stored for a maximum of 7 days at 41°F (5°C) or lower before it must be discarded.

  6. During receiving, a food handler notices the temperature of a refrigerated truck is 50°F (10°C). What should the receiver do?

    Answer: Reject the entire delivery since the truck was not held at a safe temperature

    A refrigerated truck at 50°F exceeds safe holding temperatures for TCS foods, meaning the entire delivery is potentially unsafe and should be rejected.

  7. Which of the following best explains why chemicals must never be stored near food in a dry storage area?

    Answer: Chemicals can contaminate food through leaks, spills, or vapors

    Chemicals stored near food can contaminate it through spills, leaks, or vapors, causing chemical foodborne illness.