ServSafe Purchasing, Receiving and Storage 4 — Questions and Answers
Question 1: A shipment of frozen fish arrives and the boxes show signs of large ice crystals throughout the product. What does this indicate?
- The fish was stored at the correct temperature
- The fish was thawed and refrozen (Correct answer)
- The fish was freshly frozen at the processing plant
- The ice crystals are a normal preservation sign
Correct answer: The fish was thawed and refrozen
Large ice crystals inside frozen fish indicate the product was previously thawed and refrozen, which is a sign of temperature abuse.
Question 2: When receiving a delivery of shell eggs, the acceptable internal temperature must be:
- 41°F (5°C) or lower
- 45°F (7°C) or lower (Correct answer)
- 50°F (10°C) or lower
- 55°F (13°C) or lower
Correct answer: 45°F (7°C) or lower
Shell eggs must be received at an air temperature of 45°F (7°C) or lower per ServSafe guidelines.
Question 3: Which storage practice correctly prevents cross-contamination in a walk-in cooler?
- Store raw ground beef above ready-to-eat foods
- Store raw poultry on the top shelf
- Store ready-to-eat foods above raw meat (Correct answer)
- Store raw fish above raw poultry
Correct answer: Store ready-to-eat foods above raw meat
Ready-to-eat foods must always be stored above raw meat, poultry, and seafood to prevent contamination from dripping juices.
Question 4: A food handler notices that a can of tomatoes has a deep dent on the seam. What is the correct action?
- Use the can immediately before it deteriorates further
- Reject the can and return it to the supplier (Correct answer)
- Transfer contents to another container before use
- Mark the can and use it within 24 hours
Correct answer: Reject the can and return it to the supplier
Cans with deep dents on the seam must be rejected because seam damage can compromise the seal and allow contamination or bacterial growth.
Question 5: Which document should a food service operation keep on file to verify that suppliers meet food safety standards?
- A purchase order history
- An approved supplier list or supplier audit records (Correct answer)
- The supplier's promotional catalog
- Monthly delivery invoices only
Correct answer: An approved supplier list or supplier audit records
Maintaining an approved supplier list or supplier audit records documents that vendors meet regulatory and safety requirements.
Question 6: Dry goods such as flour and sugar should be stored at least how far off the floor?
- 2 inches
- 4 inches
- 6 inches (Correct answer)
- 12 inches
Correct answer: 6 inches
Dry storage items must be stored at least 6 inches (15 cm) off the floor to allow for cleaning and to prevent pest access.
Question 7: When checking the temperature of fresh fish upon delivery, where should the thermometer probe be inserted?
- Into the surrounding ice surrounding the fish
- Into the thickest part of the fish (Correct answer)
- Near the surface of the fish
- Into the gill area
Correct answer: Into the thickest part of the fish
The thermometer should be inserted into the thickest part of the fish to get an accurate core temperature reading.
ServSafe Purchasing, Receiving and Storage 4
A shipment of frozen fish arrives and the boxes show signs of large ice crystals throughout the product.
What does this indicate?