Safe Food Purchasing/Receiving Flashcards
7 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 7 Safe Food Purchasing/Receiving flashcards as text
A receiver notices that a case of frozen fish has large ice crystals throughout the packaging. What does this most likely indicate?
Answer: The fish previously thawed and was refrozen
Large ice crystals and pooled ice in packaging are signs of thawing and refreezing, which is grounds for rejecting the shipment.
According to ServSafe, how long must shellfish identification tags be kept on file after the last shellfish is used?
Answer: 90 days
ServSafe requires shellfish identification tags to be retained for 90 days from the date the last shellfish in the container was used.
A receiver accepts pasteurized shell eggs. At what maximum temperature must they arrive to be accepted?
Answer: 45°F (7°C)
Shell eggs must be received at an air temperature of 45°F (7°C) or lower, which is a slightly higher allowance than for other TCS foods.
Which action should a receiver take when inspecting packaged deli meat that has a slimy texture?
Answer: Reject the product — sliminess indicates spoilage or temperature abuse
Slimy texture on deli meat is a sensory sign of spoilage or microbial growth, and the product must be rejected regardless of the date.
Which practice best prevents cross-contamination during the receiving process?
Answer: Storing deliveries immediately in the proper designated areas after inspection
Moving deliveries promptly to their correct designated storage areas prevents raw products from contaminating ready-to-eat foods.
A shipment of ready-to-eat deli salads arrives. What maximum temperature must they be at to be accepted?
Answer: 41°F (5°C)
Ready-to-eat TCS foods like deli salads must be received at 41°F (5°C) or below to be accepted.
Which of the following is an approved method for verifying an incoming food supplier meets safety standards?
Answer: Conducting a supplier audit or reviewing their third-party inspection reports
A formal supplier audit or review of third-party inspection reports provides documented verification that the supplier meets food safety requirements.