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ServSafe Purchasing, Receiving and Storage Test 2 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 ServSafe Purchasing, Receiving and Storage Test 2 flashcards as text

  1. Which receiving practice best ensures FIFO (First In, First Out) stock rotation?

    Answer: Place new stock behind existing stock so older items are used first

    FIFO requires placing newly received items behind existing stock. This ensures older product with earlier expiration or use-by dates is used first, reducing waste and the risk of serving expired or degraded food.

  2. At what maximum temperature should shell eggs be received?

    Answer: 45°F (7°C)

    Shell eggs must be received at an air temperature of 45°F (7°C) or colder. Unlike many other TCS (Temperature Control for Safety) foods that must be received at 41°F, shell eggs have a slightly higher acceptable receiving temperature per FDA Food Code.

  3. Which of the following items should be rejected upon delivery?

    Answer: Sliced deli meat with dried, discolored edges and an off odor

    Dried, discolored edges and an off odor on deli meat are signs of spoilage and quality deterioration. Even if the product is within its use-by date, sensory indicators of spoilage are sufficient grounds for rejection during receiving.

  4. How should chemicals and cleaning supplies be stored relative to food and food supplies?

    Answer: In a completely separate, designated storage area away from food

    Chemicals must be stored in a completely separate area from food, utensils, and equipment. Even closed containers of chemicals can leak or spill, and storing them near food creates a serious risk of chemical contamination.

  5. What information must be on the label of a ready-to-eat TCS food prepared on-site and held for more than 24 hours?

    Answer: The date by which the food must be consumed, sold, or discarded

    Ready-to-eat TCS food held for more than 24 hours must be labeled with a use-by date. This date is calculated based on the 7-day maximum holding time at 41°F or lower, starting from the day the food was prepared.

  6. When receiving a delivery of fresh produce, a food handler notices several boxes show signs of pest infestation. The correct action is to:

    Answer: Reject the entire delivery and notify the manager and supplier

    Evidence of pest infestation in any part of a delivery is grounds for rejecting the entire shipment. Pests can quickly spread through a delivery, and accepting even part of an infested shipment risks introducing pests into the operation.