ServSafe Purchasing, Receiving and Storage Test (2)

Question 1

Which item has not been stored properly?

Accepted Answer

Flour stored on the floor

Answer

Tomatoes stored in the refrigerator

Answer

Rice stored in colored plastic containers

Answer

All of the above

Question 2

Perishable foods should not be left at room temperature for more than:

Accepted Answer

Two hours

Answer

Four hours

Answer

Eight hours

Answer

Twenty-four hours

Question 3

Which of the following is a potentially hazardous food?

Accepted Answer

Ice cream

Answer

Dry rice

Answer

Canned soda

Answer

Caraway seeds

Question 4

The cold storage time for ground beef in a refrigerator set to 40°F or below is:

Accepted Answer

1 to 2 days

Answer

3 to 4 days

Answer

5 to 6 days

Answer

7 to 10 days

Question 5

Which event could lead to the contamination of food?

Accepted Answer

Storing chemicals on top of rice

Answer

Using separate cutting boards for cutting raw meat and vegetables

Answer

Washing hands at designated sinks

Answer

Labeling food with the date of receipt

Question 6

When you are receiving a food order from one of your suppliers, it is important to:

Accepted Answer

Check the internal temperature of potentially hazardous foods

Answer

Talk to the driver about the weather

Answer

Make sure all items on the invoice have arrived

Answer

Have all personnel in the restaurant help you unload the goods

Question 7

In what area of the restaurant should pesticides be stored?

Accepted Answer

In a locked compartment

Answer

With the cleaning solutions

Answer

In the dry storage area

Answer

In the linen area of the restaurant

Question 8

Under which listed condition should you reject the delivery of a carton of raw chicken?

Accepted Answer

The surface temperature of the chicken is 80°F

Answer

The chicken is firm when touched

Answer

The chicken is wrapped in plastic wrap

Answer

The carton says USDA organic

Question 9

Which one of the following food sources is considered unapproved for serving in a restaurant:

Accepted Answer

McDonald’s

Answer

Local farm

Answer

Local food distributor

Answer

National food distributor

Question 10

Rotating your stock should be done.

Accepted Answer

FIRST- IN, FIRST-OUT (FIFO)

Answer

FIRST-IN LAST-OUT (FILO)

Answer

LAST- IN, LAST-OUT (LILO)

Answer

LAST- IN, FIRST-OUT (LIFO)