Free SERVSAFE Receiving and Storing Food Questions and Answers 1 — Questions and Answers
Question 1: A food worker is inspecting a delivery of fresh, live oysters. Which of the following is a mandatory condition for accepting the shipment?
- The oysters must be delivered in a sealed, waterproof plastic bag.
- The air temperature of the delivery truck must be 41°F (5°C) or lower.
- The oysters must be accompanied by a correctly filled-out shellstock identification tag. (Correct answer)
- A government inspection stamp must be branded onto each individual oyster shell.
Correct answer: The oysters must be accompanied by a correctly filled-out shellstock identification tag.
Shellstock identification tags are required by law for live molluscan shellfish. These tags trace the shellfish back to their harvest area, which is critical for public health in the event of a foodborne illness outbreak. The tag must remain attached to the container until the last shellfish is used, and then be kept on file for 90 days.
Question 2: A kitchen staff member prepares a large container of chicken salad on the morning of June 1st. If stored correctly at 41°F (5°C) or lower, what is the 'use-by' date that must be marked on the container?
- June 8th
- June 7th (Correct answer)
- June 6th
- June 5th
Correct answer: June 7th
Ready-to-eat, Time/Temperature Control for Safety (TCS) food can be stored for a maximum of seven days if held at 41°F (5°C) or lower. The count begins on the day the food was prepared. Therefore, June 1st is Day 1, making the 'use-by' date June 7th.
Question 3: When inspecting a shipment of frozen fish fillets, which of the following signs would be a valid reason to reject the delivery?
- The fish is frozen solid and hard to the touch.
- The box is marked with a USDA inspection stamp.
- The fillets are packed tightly together with no air gaps.
- There are large ice crystals on the product and water stains on the packaging. (Correct answer)
Correct answer: There are large ice crystals on the product and water stains on the packaging.
Large ice crystals and water stains are indicators of thawing and refreezing. This means the fish has likely been subjected to time-temperature abuse, allowing harmful pathogens to grow, and should therefore be rejected.
Question 4: Which of the following is a key requirement for a food-safe dry storage area?
- The ideal temperature should be between 50°F and 70°F (10°C and 21°C). (Correct answer)
- All food items must be stored directly on the floor to maintain a cool temperature.
- The area should have a large window to allow for direct sunlight.
- Shelving should be made of untreated, porous wood to absorb excess moisture.
Correct answer: The ideal temperature should be between 50°F and 70°F (10°C and 21°C).
A safe dry storage area must be cool, dry, and well-ventilated to maintain food quality and prevent the growth of mold and pests. The recommended temperature range is 50°F to 70°F (10°C to 21°C). Food must also be stored at least six inches off the floor.
Question 5: A case of milk that has been treated with Ultra-High Temperature (UHT) processing and packed in aseptic packaging arrives at an establishment. How should this product be stored before it is opened?
- In the freezer at 0°F (-18°C) or below.
- At room temperature in a dry, clean location. (Correct answer)
- In the walk-in refrigerator at 41°F (5°C) or below.
- Submerged in a cold water bath.
Correct answer: At room temperature in a dry, clean location.
The combination of UHT processing and aseptic (sterile) packaging makes the food shelf-stable. It is free of microorganisms that can cause spoilage or illness. Until the package is opened, it can be safely stored at room temperature. Once opened, it becomes a TCS food and must be refrigerated.
Question 6: A food handler is putting away a new delivery of sour cream in the walk-in cooler. There is an existing case of sour cream already on the shelf. To properly implement the First-In, First-Out (FIFO) storage principle, the food handler must:
- place the new case of sour cream in front of the old case.
- combine the contents of the old case and the new case into one container.
- place the new case of sour cream behind the old case. (Correct answer)
- discard the old case regardless of its use-by date.
Correct answer: place the new case of sour cream behind the old case.
The FIFO method ensures that older stock is used before newer stock. By placing the new delivery behind the existing items, employees are more likely to grab the older product first. This practice minimizes food waste and helps ensure that food is served within its safe shelf life.
Free SERVSAFE Receiving and Storing Food Questions and Answers 1
A food worker is inspecting a delivery of fresh, live oysters.
Which of the following is a mandatory condition for accepting the shipment?