ServSafe Safe Food Purchasing/Receiving 5 — Questions and Answers
Question 1: A receiver notices that a case of frozen fish has large ice crystals throughout the packaging. What does this most likely indicate?
- The fish was commercially blast-frozen correctly
- The fish previously thawed and was refrozen (Correct answer)
- The packaging was stored at the correct temperature
- The fish has a high moisture content naturally
Correct answer: The fish previously thawed and was refrozen
Large ice crystals and pooled ice in packaging are signs of thawing and refreezing, which is grounds for rejecting the shipment.
Question 2: According to ServSafe, how long must shellfish identification tags be kept on file after the last shellfish is used?
- 14 days
- 30 days
- 60 days
- 90 days (Correct answer)
Correct answer: 90 days
ServSafe requires shellfish identification tags to be retained for 90 days from the date the last shellfish in the container was used.
Question 3: A receiver accepts pasteurized shell eggs. At what maximum temperature must they arrive to be accepted?
- 35°F (2°C)
- 41°F (5°C)
- 45°F (7°C) (Correct answer)
- 50°F (10°C)
Correct answer: 45°F (7°C)
Shell eggs must be received at an air temperature of 45°F (7°C) or lower, which is a slightly higher allowance than for other TCS foods.
Question 4: Which action should a receiver take when inspecting packaged deli meat that has a slimy texture?
- Rinse the meat and re-inspect before deciding
- Reject the product — sliminess indicates spoilage or temperature abuse (Correct answer)
- Accept it only if the smell is normal
- Accept it if it is within the use-by date
Correct answer: Reject the product — sliminess indicates spoilage or temperature abuse
Slimy texture on deli meat is a sensory sign of spoilage or microbial growth, and the product must be rejected regardless of the date.
Question 5: Which practice best prevents cross-contamination during the receiving process?
- Receiving all deliveries at once to minimize door-open time
- Inspecting raw meat deliveries on the same table as produce deliveries
- Storing deliveries immediately in the proper designated areas after inspection (Correct answer)
- Accepting deliveries without opening cases to avoid contaminating product
Correct answer: Storing deliveries immediately in the proper designated areas after inspection
Moving deliveries promptly to their correct designated storage areas prevents raw products from contaminating ready-to-eat foods.
Question 6: A shipment of ready-to-eat deli salads arrives. What maximum temperature must they be at to be accepted?
- 41°F (5°C) (Correct answer)
- 45°F (7°C)
- 50°F (10°C)
- 55°F (13°C)
Correct answer: 41°F (5°C)
Ready-to-eat TCS foods like deli salads must be received at 41°F (5°C) or below to be accepted.
Question 7: Which of the following is an approved method for verifying an incoming food supplier meets safety standards?
- Reviewing customer online reviews of the supplier
- Conducting a supplier audit or reviewing their third-party inspection reports (Correct answer)
- Checking whether the supplier has been in business for over 10 years
- Confirming the supplier is a member of a trade association
Correct answer: Conducting a supplier audit or reviewing their third-party inspection reports
A formal supplier audit or review of third-party inspection reports provides documented verification that the supplier meets food safety requirements.
ServSafe Safe Food Purchasing/Receiving 5
A receiver notices that a case of frozen fish has large ice crystals throughout the packaging.
What does this most likely indicate?