ServSafe Purchasing, Receiving and Storage 5 — Questions and Answers
Question 1: A receiver notices that a bag of produce has small holes and evidence of gnawing. What should they do?
- Inspect the produce inside and accept if it looks clean
- Reject the entire shipment and notify the supplier (Correct answer)
- Remove the damaged bags and accept the rest without inspection
- Wash the produce thoroughly and place it in storage
Correct answer: Reject the entire shipment and notify the supplier
Evidence of pest activity such as holes or gnawing on packaging indicates potential contamination and the shipment should be rejected.
Question 2: The FIFO (First In, First Out) method of stock rotation means:
- New items replace old items at the front of storage
- Older stock is used before newer stock (Correct answer)
- Items are stored alphabetically for easy access
- Newest items are always placed on top for convenience
Correct answer: Older stock is used before newer stock
FIFO requires that older inventory is used first, so newer deliveries are placed behind or below existing stock.
Question 3: Live shellfish such as oysters and clams must be received with which document?
- A bill of lading
- A shellstock identification tag (Correct answer)
- A HACCP certification
- A state health inspection report
Correct answer: A shellstock identification tag
Live shellfish must arrive with a shellstock identification tag that documents harvest location, date, and dealer information for traceability.
Question 4: Which temperature range is considered the 'temperature danger zone' for food storage?
- 0°F to 32°F (-18°C to 0°C)
- 32°F to 70°F (0°C to 21°C)
- 41°F to 135°F (5°C to 57°C) (Correct answer)
- 50°F to 165°F (10°C to 74°C)
Correct answer: 41°F to 135°F (5°C to 57°C)
The temperature danger zone is 41°F to 135°F (5°C to 57°C), the range in which most pathogens grow rapidly.
Question 5: When should the temperature of a refrigerated delivery truck be checked during receiving?
- Only when the driver mentions a concern
- At the beginning of the delivery after the truck has been opened for 10 minutes
- As soon as the truck arrives before it is opened (Correct answer)
- After all products have been unloaded
Correct answer: As soon as the truck arrives before it is opened
The truck's internal temperature should be checked immediately upon arrival before opening to ensure it maintained proper temperature throughout transit.
Question 6: Which action is correct when storing chemicals in a food service establishment?
- Store cleaning chemicals above food on a high shelf
- Store chemicals in food containers for easy identification
- Store chemicals in a separate, clearly labeled area away from food (Correct answer)
- Store chemicals near the prep area for quick access
Correct answer: Store chemicals in a separate, clearly labeled area away from food
Chemicals must be stored in a designated area that is clearly labeled and completely separated from food and food-contact surfaces to prevent contamination.
Question 7: A delivery of raw chicken arrives at 50°F (10°C). What should the receiver do?
- Accept it and chill it quickly to the correct temperature
- Accept it only if it will be cooked within two hours
- Reject it because it exceeds the maximum receiving temperature of 41°F (5°C) (Correct answer)
- Accept it since poultry has a higher allowable receiving temperature
Correct answer: Reject it because it exceeds the maximum receiving temperature of 41°F (5°C)
Raw poultry must be received at 41°F (5°C) or lower; a temperature of 50°F (10°C) indicates temperature abuse and the shipment must be rejected.
ServSafe Purchasing, Receiving and Storage 5
A receiver notices that a bag of produce has small holes and evidence of gnawing.
What should they do?