ServSafe Purchasing, Receiving and Storage Test (3) — Questions and Answers

Question 1: If you are preparing a fish dish that contains clams and mussels and notice the clams and mussels are open before cooking you should:

Ignore the problem
Serve the shellfish to the dishwashers
Cook the shellfish for five extra minutes
Throw the shellfish in the garbage (Correct answer)

Correct answer: Throw the shellfish in the garbage

Clams and mussels that are open before cooking are typically dead or dying, indicating they are no longer safe to eat. Live shellfish should have tightly closed shells or close when tapped, as this signifies freshness and viability. Consuming dead or compromised shellfish can lead to foodborne illness, so they must be discarded immediately.

Question 2: Scombroid poisoning can be prevented by:

Buying your fish from a reputable dealer (Correct answer)
Cooking fish within 24 hours of receiving in the restaurant
Cooking the fish to the proper temperature
Making sure kitchen workers wash their hands

Correct answer: Buying your fish from a reputable dealer

Scombroid poisoning is caused by histamine formation in certain fish (like tuna, mackerel, mahi-mahi) due to improper temperature control after they are caught. Buying fish from a reputable dealer ensures that the fish has been handled and stored correctly throughout the supply chain, minimizing the opportunity for histamine-producing bacteria to grow. Proper handling from the source is key to prevention.

Question 3: In order to properly store food products, it is crucial to

Properly re-package them for storage (Correct answer)
Store them in a damp area
Keep them in their original packaging
Leave them exposed to air

Correct answer: Properly re-package them for storage

Properly re-packaging food products for storage is crucial for maintaining their safety and quality. This often involves transferring them from original shipping containers to clean, food-grade containers, labeling them with dates, and ensuring they are sealed to prevent contamination. This practice helps protect food from physical, chemical, and biological hazards during storage.

Question 4: Cross-contamination must be avoided by taking the following precautions:

Use the same utensils for raw meats and produce
Store raw meats and produce together
Use different cutting boards for raw meats and produce (Correct answer)
None of the above

Correct answer: Use different cutting boards for raw meats and produce

Using different cutting boards for raw meats and produce is a fundamental practice to prevent cross-contamination. Raw meats can harbor harmful bacteria that, if transferred to ready-to-eat produce, could cause foodborne illness. Dedicated cutting boards, along with separate utensils and proper cleaning, ensure that pathogens are not spread between food types.

Question 5: It's crucial to take the following steps to make sure food products are safe to eat:

Neglect to check and maintain equipment and facilities
Use expired or spoiled products
Follow proper sanitation practices (Correct answer)
None of the above

Correct answer: Follow proper sanitation practices

Following proper sanitation practices is the most crucial step to ensure food products are safe to eat. This includes regular handwashing, cleaning and sanitizing surfaces and equipment, proper food storage temperatures, and preventing cross-contamination. These measures collectively minimize the risk of bacterial growth and foodborne illnesses.

Question 6: When throwing away food items, it's crucial to:

Donate them to a food bank or shelter (Correct answer)
Throw them in the trash
Give them to homeless or poverty-stricken people
None of the above

Correct answer: Donate them to a food bank or shelter

When food items are still safe and wholesome but cannot be sold or used by the establishment, donating them to a food bank or shelter is a responsible and ethical practice. This helps reduce food waste and provides sustenance to those in need. It's important to ensure the donated food meets all safety and quality standards for consumption.

Question 7: The term "first in first out" refers to a storage technique in which the food with the earliest use-by date is placed at the front of the shelf.

False
True (Correct answer)

Correct answer: True

The 'first in, first out' (FIFO) method is a critical storage technique in food service. It ensures that older inventory, or food with the earliest use-by or expiration dates, is used before newer inventory. This practice minimizes waste, ensures food freshness, and helps prevent the use of expired or spoiled products.

Question 8: How is the temperature of fresh fish, poultry, and meat determined?

Insert thermometer between 2 packages or fold the package around the thermometer
name or description of the food <br> use by date <br> time
Insert thermometer into thickest part of the meat (Correct answer)
None of the above

Correct answer: Insert thermometer into thickest part of the meat

To accurately determine the temperature of fresh fish, poultry, and meat, a thermometer should be inserted into the thickest part of the product. This ensures that the internal temperature, which is critical for food safety, is measured correctly. Avoid touching bone or fat, as these can give inaccurate readings.

Question 9: Receiving shell eggs requires an ambient temperature of _________F or lower.

135°F
45°F (Correct answer)
225°F
41°F

Correct answer: 45°F

Shell eggs must be received at an ambient air temperature of 45°F (7°C) or lower to prevent bacterial growth, particularly Salmonella. Maintaining this temperature during transport and upon receipt is crucial for ensuring the safety and quality of the eggs. Higher temperatures can allow harmful bacteria to multiply rapidly.

Question 10: When should tuna that was cooked on April 24 be discarded?

April 30 (Correct answer)
April 25
April 27
April 29

Correct answer: April 30

Cooked food, including tuna, can be safely stored for a maximum of seven days at 41°F (5°C) or lower. If tuna was cooked on April 24, the discard date would be April 30, which is seven days from the cook date. This guideline helps prevent the growth of harmful bacteria that can cause foodborne illness over time.

Question 11: How can you determine the temperature of food that has been vacuum- or reduced-oxygen packaged?

floor; 6 inches
Insert thermometer between 2 packages or fold the package around the thermometer (Correct answer)
Insert thermometer into thickest part of the meat
name or description of the food <br> use by date <br> time

Correct answer: Insert thermometer between 2 packages or fold the package around the thermometer

When checking the temperature of vacuum- or reduced-oxygen packaged food, a thermometer should be inserted between two packages or the package should be folded around the thermometer. This method allows for an accurate reading of the product's temperature without piercing the packaging, which would compromise its integrity and safety. It's essential to avoid puncturing the package to maintain the anaerobic environment.

Question 12: Reject or Accept? sugar bags with a dark stain on them.

Reject (Correct answer)
Copy
Accept
Budget

Correct answer: Reject

Sugar bags with a dark stain should be rejected because the stain indicates potential contamination or damage. This could be from pests, spills, or moisture, all of which compromise the safety and quality of the food product. Accepting such a product risks introducing contaminants into the food preparation area or serving unsafe food.

Question 13: Which products on the list ought to be sent back to the supplier after inspection?

fruit comes into restaurant at 45 degrees
chicken is firm to touch
cans are rusty (Correct answer)
milk has 10 days until expiration date

Correct answer: cans are rusty

Cans that are rusty indicate damage to the packaging, which can compromise the integrity of the seal and allow bacteria or toxins to enter the food. Rust can also be a sign of improper storage conditions. Therefore, rusty cans should always be rejected to prevent potential foodborne illness.

Question 14: What could cause food to get contaminated?

labeling food with the date of receipt
storing chemicals on top of rice (Correct answer)
using separate cutting boards for cutting raw meat and veggies
washing hands at designated sinks

Correct answer: storing chemicals on top of rice

Storing chemicals on top of rice is a significant cause of chemical contamination. Chemicals can leak or spill onto food products, making them unsafe for consumption. All chemicals should be stored separately from food, preferably in a designated area below food items, to prevent accidental contamination.

Question 15: Which of the following foods has the potential to be dangerous?

ice cream (Correct answer)
caraway seeds
dry rice
canned soda

Correct answer: ice cream

Ice cream is considered a potentially hazardous food (TCS food) because it contains milk and sugar, and its creamy texture makes it an ideal medium for bacterial growth if not kept at proper temperatures. Unlike dry rice or canned soda, ice cream requires strict temperature control to prevent the proliferation of pathogens. Caraway seeds are generally low risk due to low moisture content.

Question 16: When acquiring food from unreliable or dubious sources, it is seen as:

Bad practice (Correct answer)
Good practice
Sanitary practice
None of the above

Correct answer: Bad practice

Acquiring food from unreliable or dubious sources is considered bad practice because it poses a significant risk to food safety. Such sources may not adhere to proper hygiene, handling, or storage standards, increasing the likelihood of contamination, spoilage, or mislabeling. Always source food from approved, reputable suppliers to ensure safety and quality.

ServSafe Purchasing, Receiving and Storage Test (3)

If you are preparing a fish dish that contains clams and mussels and notice the clams and mussels are open before cooking you should: