ServSafe Certification The Flow of Food: Purchasing, Receiving, and Storage 2

Question 1

A delivery of ground beef arrives at 48°F (9°C). What should the receiver do?

Accepted Answer

Reject it because it exceeds the 41°F (5°C) limit

Answer

Accept it since it is below 50°F

Answer

Place it in the freezer immediately to lower the temperature

Answer

Accept it and use it within 24 hours

Question 2

Which document should accompany a shellfish delivery to verify it came from an approved source?

Accepted Answer

Shellfish tags

Answer

A bill of lading

Answer

A vendor invoice

Answer

A HACCP plan

Question 3

When storing food in a walk-in cooler, ready-to-eat foods should be stored:

Accepted Answer

Above all raw meats

Answer

Below raw poultry

Answer

Below raw ground beef

Answer

Next to raw seafood

Question 4

What is the maximum storage temperature for fresh shell eggs received at a food service operation?

Accepted Answer

45°F (7°C)

Answer

41°F (5°C)

Answer

50°F (10°C)

Answer

38°F (3°C)

Question 5

A food manager notices a case of canned tomatoes with swollen lids. This is a sign of:

Accepted Answer

Possible Clostridium botulinum contamination

Answer

Normal vacuum sealing

Answer

Over-ripened tomatoes

Answer

Excess nitrogen gas used in packing

Question 6

Which of the following best describes the FIFO method of food storage?

Accepted Answer

Rotate stock so older items are used before newer items

Answer

Store food by size, largest containers first

Answer

Rotate stock so newer items are used before older items

Answer

Store frozen food before refrigerated food

Question 7

At what minimum internal temperature must live shellfish be received to ensure safety?

Accepted Answer

At 45°F (7°C) or lower

Answer

They must be received alive with no temperature requirement

Answer

At 41°F (5°C) or lower

Answer

At 50°F (10°C) or lower