ServSafe Purchasing, Receiving and Storage Test 2

Question 1

What is the maximum acceptable receiving temperature for cold TCS food that should be cold?

Accepted Answer

41°F (5°C) or lower

Answer

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?

Accepted Answer

Reject the delivery

Answer

Cold TCS food above 41°F must be rejected because the temperature is unsafe.

Question 3

Which characteristic indicates fresh fish should be rejected?

Accepted Answer

A strong fishy or ammonia smell

Answer

A strong fishy or ammonia odor signals spoilage and the fish must be rejected.

Question 4

Live shellfish must be received with which document?

Accepted Answer

A shellstock identification tag

Answer

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?

Accepted Answer

90 days

Answer

Shellstock tags must be retained for 90 days from the date the container is emptied.

ServSafe Food Safety Test Prep Practice Test