Receiving and Storing Food Flashcards
6 cards from real SERVSAFE practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Receiving and Storing Food flashcards as text
A food worker is inspecting a delivery of fresh, live oysters. Which of the following is a mandatory condition for accepting the shipment?
Answer: The oysters must be accompanied by a correctly filled-out shellstock identification tag.
Shellstock identification tags are required by law for live molluscan shellfish. These tags trace the shellfish back to their harvest area, which is critical for public health in the event of a foodborne illness outbreak. The tag must remain attached to the container until the last shellfish is used, and then be kept on file for 90 days.
A kitchen staff member prepares a large container of chicken salad on the morning of June 1st. If stored correctly at 41°F (5°C) or lower, what is the 'use-by' date that must be marked on the container?
Answer: June 7th
Ready-to-eat, Time/Temperature Control for Safety (TCS) food can be stored for a maximum of seven days if held at 41°F (5°C) or lower. The count begins on the day the food was prepared. Therefore, June 1st is Day 1, making the 'use-by' date June 7th.
When inspecting a shipment of frozen fish fillets, which of the following signs would be a valid reason to reject the delivery?
Answer: There are large ice crystals on the product and water stains on the packaging.
Large ice crystals and water stains are indicators of thawing and refreezing. This means the fish has likely been subjected to time-temperature abuse, allowing harmful pathogens to grow, and should therefore be rejected.
Which of the following is a key requirement for a food-safe dry storage area?
Answer: The ideal temperature should be between 50°F and 70°F (10°C and 21°C).
A safe dry storage area must be cool, dry, and well-ventilated to maintain food quality and prevent the growth of mold and pests. The recommended temperature range is 50°F to 70°F (10°C to 21°C). Food must also be stored at least six inches off the floor.
A case of milk that has been treated with Ultra-High Temperature (UHT) processing and packed in aseptic packaging arrives at an establishment. How should this product be stored before it is opened?
Answer: At room temperature in a dry, clean location.
The combination of UHT processing and aseptic (sterile) packaging makes the food shelf-stable. It is free of microorganisms that can cause spoilage or illness. Until the package is opened, it can be safely stored at room temperature. Once opened, it becomes a TCS food and must be refrigerated.
A food handler is putting away a new delivery of sour cream in the walk-in cooler. There is an existing case of sour cream already on the shelf. To properly implement the First-In, First-Out (FIFO) storage principle, the food handler must:
Answer: place the new case of sour cream behind the old case.
The FIFO method ensures that older stock is used before newer stock. By placing the new delivery behind the existing items, employees are more likely to grab the older product first. This practice minimizes food waste and helps ensure that food is served within its safe shelf life.