ServSafe Safe Food Purchasing/Receiving 4

Question 1

A shipment of raw ground beef arrives at 48°F (9°C). What should the receiver do?

Accepted Answer

Reject it because it exceeds the 41°F (5°C) limit

Answer

Raw ground beef must be received at 41°F (5°C) or below; 48°F exceeds this limit and the shipment must be rejected.

Question 2

Which document should accompany a shellfish delivery to verify it came from an approved source?

Accepted Answer

A shellfish identification tag

Answer

Shellfish must arrive with identification tags showing harvest location, harvest date, and that the source is approved.

Question 3

When inspecting a delivery of canned goods, which finding requires rejecting the entire case?

Accepted Answer

Cans with swollen ends

Answer

Swollen cans indicate possible gas production from microbial growth such as Clostridium botulinum and must be rejected.

Question 4

A food service operation is choosing a new produce supplier. Which criterion is most important for food safety?

Accepted Answer

The supplier is approved and inspected by a regulatory authority

Answer

Purchasing from approved, regularly inspected suppliers ensures produce meets safety standards and comes from a reputable source.

Question 5

Live lobsters arrive at a restaurant. Which condition is grounds for rejection?

Accepted Answer

Lobsters that show no movement or response to touch

Answer

Live shellfish must be alive upon delivery; lack of movement or response indicates the lobster is dead and must be rejected.

ServSafe Practice Test