ServSafe Purchasing, Receiving and Storage Test

Question 1

To avoid foods spoiling in the refrigerator or freezer, which of the following actions is always recommended?

Accepted Answer

Placing a date of arrival on all foods

Answer

Placing the oldest product on top of newer product

Answer

Ordering foods for a few days at a time only

Answer

Smelling the food to make sure it is fresh

Question 2

Foods should not be kept in the Danger Zone for more than:

Accepted Answer

4 hours

Answer

1 hour

Answer

10 hours

Answer

1 eight hour shift

Question 3

Foods that are decomposed or produced in unsanitary conditions are considered:

Accepted Answer

Adulterated Foods

Answer

Potentially Hazardous Foods

Answer

Gourmet

Answer

Potable

Question 4

Of the following listed foods, which category requires you to save and store tags related to the date and place of origin?

Accepted Answer

Clams and Oysters

Answer

Raw Chicken

Answer

Ground Beef

Answer

Raw Vegetables

Question 5

A package of opened hot dogs should only be used for no more than which amount of days?

Accepted Answer

1 week

Answer

2 days

Answer

5 days

Answer

1 day

Question 6

At what temperature maximum should your refrigerator be kept at all times?

Accepted Answer

40°F

Answer

30°F

Answer

45°F

Answer

32°F

Question 7

Which of the following foods is considered a potentially hazardous food?

Accepted Answer

Strawberries

Answer

Saltines

Answer

Flour

Answer

Vinegar

Question 8

It is the middle of a service and your walk-in refrigerator has broken down. You call the repairman to fix the problem. How much time can the foods in the refrigerator hold (above 41 °F) before you need to throw them away?

Accepted Answer

2 hours

Answer

1 hour

Answer

4 hours

Answer

8 hours

Question 9

To ensure that all foods susceptible to food borne illness are maintained at a proper temperature, which of the following areas require some form of temperature monitoring?

Accepted Answer

All of the above

Answer

Thermometers in refrigerators and freezers

Answer

Thermometers at all cooking stations

Answer

Thermometers on dishwashers

Question 10

For a maximum of how many days can tuna salad prepared in an operation be kept at 41F or lower?

Accepted Answer

In front of food with later use-by dates

Answer

Below food with later use-by dates

Answer

Behind food with later use-by-dates

Answer

All of the above