ServSafe Purchasing, Receiving and Storage Test 2 — Questions and Answers
Question 1: What is the maximum acceptable receiving temperature for cold TCS food that should be cold?
- 41°F (5°C) or lower (Correct answer)
- 45°F (7°C) or lower
- 50°F (10°C) or lower
- 70°F (21°C) or lower
Correct answer: 41°F (5°C) or lower
Cold TCS food must be received at 41°F (5°C) or lower to be accepted.
Question 2: A delivery of fresh chicken arrives at 50°F (10°C). What should the receiver do?
- Accept it and cool it quickly
- Reject the delivery (Correct answer)
- Accept it if cooked within an hour
- Accept it and store on ice
Correct answer: Reject the delivery
Cold TCS food above 41°F must be rejected because the temperature is unsafe.
Question 3: Which characteristic indicates fresh fish should be rejected?
- Bright red gills
- Firm flesh that springs back
- A strong fishy or ammonia smell (Correct answer)
- Moist, shiny skin
Correct answer: A strong fishy or ammonia smell
A strong fishy or ammonia odor signals spoilage and the fish must be rejected.
Question 4: Live shellfish must be received with which document?
- A shellstock identification tag (Correct answer)
- A supplier invoice only
- A HACCP plan
- A temperature log
Correct answer: A shellstock identification tag
Shellstock tags identify the source and must be kept on file for 90 days.
Question 5: Shellstock identification tags must be kept on file for how long after the last shellfish is used?
- 7 days
- 30 days
- 90 days (Correct answer)
- 1 year
Correct answer: 90 days
Shellstock tags must be retained for 90 days from the date the container is emptied.
Question 6: Why should a receiver inspect cans during delivery?
- To check the brand name
- To reject cans that are swollen, dented on seams, or leaking (Correct answer)
- To confirm the price
- To verify the country of origin
Correct answer: To reject cans that are swollen, dented on seams, or leaking
Swollen, leaking, or seam-dented cans may harbor contamination and must be rejected.
Question 7: What is the correct way to check the temperature of meat during receiving?
- Touch the surface with a gloved hand
- Insert a clean, calibrated thermometer into the thickest part (Correct answer)
- Read the truck's air temperature
- Check the package date only
Correct answer: Insert a clean, calibrated thermometer into the thickest part
Inserting a calibrated thermometer into the thickest part gives the true internal temperature.
ServSafe Purchasing, Receiving and Storage Test 2
What is the maximum acceptable receiving temperature for cold TCS food that should be cold?