SERVSAFE CHAPTER 5: PURCHASING, RECEIVING, AND

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SERVSAFE CHAPTER 5: PURCHASING, RECEIVING, AND

STORING EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -36 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What are signs that an item has had water damage and should be rejected?

Answer:

reject items with leaks, dampness, or water stains

Question 2: When should food deliveries be made?

Answer:

When staff has enough time to do inspections. Schedule deliveries at at time when they can be correctly received.

Question 3: Circumstances in which to reject frozen foods

Answer:

Fluids or water stains appear in case bottoms or on packaging.

OR There are ice crystals or frozen liquids on the food or the packaging.Question 4: When receiving cold foods how do you check the temperature of packaged foods like milk cartons?

Answer:

Open package and insert thermometer stem or probe into the food. The stem or probe must NOT touch the package.

Question 5: What should be on labels for food for use on site?

Answer:

Common name of food or a statement that clearly and accurately identifies it.

Question 6: How to store food in containers to prevent cross contamination.

Answer:

Use containers that are durable, leak proof, and able to be sealed or covered. NEVER use empty food containers to store chemicals. NEVER put food in empty chemical containers.Question 7: What signs of pests should you look for in packaging when accepting or rejecting foods?

Answer:

Reject items with signs of pests or pest damage.Chew marks, holes, tears, droppings, visible insects or rodents

Question 8: Temperature at which shell eggs can be received?

Answer:

45 F or lower.

Question 9: Documents to keep for fish and how long

Answer:

Must be received with the correct documentation showing that the fish was correctly frozen before received. Farm raised fish, shows the fish was raised to FDA standards. These documents must also be kept for 90 days from the sale of the fish.

Question 10: Temperature at which live shellfish can be received?

Answer:

45 F or lower (air temp, please don't stab live shellfish with a probe!)

Question 11: How to date mark ready-to-eat TCS foods.

Answer:

Must be marked if held for longer than 24 hours. It must indicate when the food must be sold, eaten, or thrown out. These foods can be stored for only 7 days if held at 41 degrees F or lower.

Question 12: what should you look for in packaging when accepting or rejecting foods(types of damage)

Answer:

Reject items with tears, holes, or punctures.Reject cans with labels not intact or have bulging or swollen ends, rust, or dents.Vacuum packed meat should be rejected if package is bloated or leaking.Items with broken cartons or seals, or items dirty or discolored should also be rejected.Do NOT accept items that appear to have been tampered with.

Question 13: UHT

Answer:

ultra high temperature pasteurization

Question 14: How do you check the temperature of meat, poultry, & fish?

Answer:

Insert thermometer stem or probe between two packages. If package allows, fold it around the thermometer stem or probe. Do NOT puncture the package.

Question 15: How do you check the temperature of ROP foods?

Answer:

Insert thermometer stem or probe between two packages. If package allows, fold it around the thermometer stem or probe. Do NOT puncture the package.

Question 16: What are the steps to recall an item?

Answer:

1.) Identify the recalled item by matching information from the recall notice to the item.

2.) Remove item from inventory and place in secure and appropriate location. Must be stored separately from food, utensils, equipment, linens, and single-use items.

3.) Label the item in a way that will prevent it from being placed back in inventory. Inform staff to not use the product.

4.) Refer to the vendor's notification or recall notice for what to do with the item.Question 17: What dates should you look for in packaging when accepting or rejecting foods?

Answer:

Must be correctly labeled.Do NOT accept foods that are missing use-by or expiration dates from the manufacturer.Reject items that have been passed their use-by or expiration dates .

Question 18: How to prevent cross contamination through poor cleaning/sanitizing.

Answer:

Clean dollies, carts, transporters, and trays often.Store food in containers that have been cleaned and sanitized. Store dirty linens away from food. Store them in clean, nonabsorbent containers. They can be stored in washable laundry bags.

Question 19: Temperature at which milk can be received?

Answer:

45 F or lower. Cool milk to 41 F or lower in 4 hours.

Question 20: What appearances are grounds to reject food?

Answer:

Reject food that has mold or abnormal color or is moist when it should be dry. Reject foods with signs of pest damage.Question 21: What must you receive from the delivery person if you are rejecting an item?

Answer:

You must get a signed adjustment or credit slip before giving the item back to the delivery person. And then you must log the incident on the invoice or the receiving document.

Question 22: ROP food

Answer:

reduced oxygen packaging, like vacuum packed products

Question 23: How to store food or supplies to prevent cross contamination.

Answer:

Store in designated storage areas, store away from walls and at least 6 in. off the floor. Also, store single-use items in original packaging.

Question 24: What documents should be kept for shellfish and for how long?

Answer:

Must be received with shell stock identification tags. These tags indicate when and where the shellfish were harvested. They must be kept on file for 90 days from the date the last shellfish was used from its delivery container