ServSafe Safe Food Purchasing/Receiving 5

Question 1

A receiver notices that a case of frozen fish has large ice crystals throughout the packaging. What does this most likely indicate?

Accepted Answer

The fish previously thawed and was refrozen

Answer

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?

Accepted Answer

90 days

Answer

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?

Accepted Answer

45°F (7°C)

Answer

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?

Accepted Answer

Reject the product — sliminess indicates spoilage or temperature abuse

Answer

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?

Accepted Answer

Storing deliveries immediately in the proper designated areas after inspection

Answer

Moving deliveries promptly to their correct designated storage areas prevents raw products from contaminating ready-to-eat foods.

ServSafe Practice Test