ServSafe Safe Food Purchasing/Receiving 2 — Questions and Answers
Question 1: At what temperature should frozen food be received?
- 32 degrees F or below
- 0 degrees F or below with no signs of thawing (Correct answer)
- 41 degrees F or below
- Any temperature as long as partially frozen
Correct answer: 0 degrees F or below with no signs of thawing
Frozen food must be at 0 degrees F or below with no evidence of thawing and refreezing.
Signs of temperature abuse include large ice crystals, fluid stains on packaging, products stuck together in a solid mass, and soft or mushy texture. Thawing and refreezing allows bacterial growth during each thaw cycle.
Question 2: Which document should accompany all food shipments?
- A personal recommendation letter
- An invoice or delivery receipt with item descriptions, quantities, temperatures, and supplier details (Correct answer)
- A food handler certificate from the driver
- A magazine advertisement for the supplier
Correct answer: An invoice or delivery receipt with item descriptions, quantities, temperatures, and supplier details
Delivery documentation provides traceability and verification that food safety standards were maintained.
Documents should include item descriptions, quantities, supplier information, lot numbers, temperature logs, shellstock tags (retained 90 days), USDA inspection stamps for meat and poultry, and expiration dates.
Question 3: What should you check FIRST when a refrigerated delivery arrives?
- The price per unit
- The internal temperature of the food products (Correct answer)
- The brand names
- The number of boxes
Correct answer: The internal temperature of the food products
Temperature is the most critical check because temperature-abused food may already be unsafe.
Cold TCS foods must be received at 41 degrees F or below. If above, bacterial growth may have already reached unsafe levels that cannot be reversed. Check items randomly including from the center of the load.
Question 4: Which would be a reason to reject a delivery of eggs?
- Clean new cardboard case
- Several eggs with cracked shells and dried yolk (Correct answer)
- Stored at 40 degrees F in a refrigerated compartment
- Arriving early in the morning
Correct answer: Several eggs with cracked shells and dried yolk
Cracked eggs allow Salmonella and other bacteria to enter the nutrient-rich interior.
The shell is the primary protective barrier. Cracked shells allow bacteria to enter and multiply. Additional rejection criteria include off-odors, unclean shells, temperature above 45 degrees F, and expired dates.
Question 5: Why is it important to purchase food only from approved, inspected suppliers?
- They always have the lowest prices
- They meet food safety standards, ensuring safe production, handling, and transport (Correct answer)
- Unapproved suppliers deliver faster
- Inspectors only check approved supplier food
Correct answer: They meet food safety standards, ensuring safe production, handling, and transport
Approved suppliers have been verified to meet government food safety standards throughout their supply chain.
Approved suppliers comply with GMPs, HACCP plans, proper processing, accurate labeling, temperature control, pest control, and traceability systems. Unapproved sources lack these safeguards.
Question 6: How long must shellstock identification tags be retained after the last shellfish is served?
- 24 hours
- 7 days
- 90 days (Correct answer)
- 1 year
Correct answer: 90 days
Shellstock tags must be kept for 90 days for traceability in case of a foodborne illness outbreak.
The 90-day retention reflects serious health risks associated with shellfish. Tags must include dealer information, harvest date and location, type and quantity, and processor name. They must remain with the container until the last shellfish is used.
ServSafe Safe Food Purchasing/Receiving 2
At what temperature should frozen food be received?