SERVSAFE EXAM: CHAPTER 5 THE FLOW OF FOOD;

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SERVSAFE EXAM: CHAPTER 5 THE FLOW OF FOOD;

PURCHASING, RECEIVING, AND STORAGE

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -31 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Would you accept or reject live oysters received at an internal temperature of

50ºF (10ºC)?

Answer:

Accept. Live oysters, mussels, clams, and scallops must be received at an air temperature of 45ºF (7ºC) and an internal temperature no greater than 50ºF (10ºC). Once received, the shellfish must be cooled to 41ºF (5ºC) or lower in four hours.Shucked shellfish must be received at 45ºF (7ºC) or lower. The shellfish must then be cooled to 41ºF (5ºC) or lower in four hours.

Question 2: Hanging a thermometer in the back of a cooler?

Answer:

Incorrect. The hanging thermometer should be placed in the warmest part of the cooler. That would be in a location closest to the door rather than in the back of the unit where the temperatures would be coldest.Storage units must have at least one air temperature measuring device. It must be accurate to +/- 3ºF or

+/- 1.5ºC.

Question 3: Would you accept or reject ROP meat?

Answer:

Reject. All food packaged in a reduced-oxygen environment, such as vacuum-packed meat, must be rejected if the packaging is bloated or leaking.Items with broken cartons or seals, or items with dirty and discolored packaging should also be rejected.Do not accept cases or packages that appear to have been tampered with.

Question 4: Would you accept or reject milk received at

45ºF (7ºC)?

Answer:

Accept. Milk must be received at 45ºF (7ºC) or lower. Cool the milk to 41ºF (5ºC) or lower in four hours.Question 5: Date marking:

Answer:

Ready-to-eat TCS food must be date marked if held for longer than 24 hours. It must indicate when the food must be sold, eaten, or thrown out.Ready-to-eat TCS food can be stored for only seven days if it is held at 41ºF (5ºC) or lower -The count begins on the day that the food was prepared or a commercial container was opened -For example, potato salad prepared and stored on October 1 would have a discard date of October 7 on the label -Some operations write the day or date the food was prepared on the label; others write the use-by day or date on the label

Question 6: Would you accept or reject flour?

Answer:

Reject. The flour bag has a tear or puncture, which may have been made by pests. These pests may have contaminated the product.Reject items with tears, holes, or punctures in their packaging.Likewise, reject cans with labels that are not intact or have bulging or swollen ends, rust, or dents.Question 7: Purchase food from approved, reputable suppliers:

Answer:

Have been inspected. Can show you an inspection report.Meet all applicable local, state, and federal laws. This applies to all suppliers in the supply chain. Your operation's chain can include growers, shippers, packers, manufacturers, distributors (trucking fleets and warehouses), and local markets.Develop a relationship with your suppliers, and get to know their food safety practices. Consider reviewing their most recent inspection reports. These reports can be from the U.S. Department of Agriculture (USDA), the Food and Drug Administration (FDA), or a third-party inspector. They should be based on Good Manufacturing Practices (GMP) or Good Agricultural Practices (GAP).

Question 8: Recalls

Answer:

Food items you have received may sometimes be recalled by the manufacturer. This may happen when food contamination is confirmed or suspected. It can also occur when items have been mislabeled or misbranded. Often food is recalled when food allergens have not been identified on the label. Most vendors will notify you of the recall. However, you should also monitor recall notifications made by the

FDA and the USDA. Follow the guidelines in the slide when notified of a recall.Identify the recalled food items by matching information from the recall notice to the item. This may include the manufacturer's ID, the time the item was manufactured, and the item's use-by date.Remove the item from inventory, and place it in a secure and appropriate location. That may be a cooler or dry-storage area.Store the item separately from food, utensils, equipment, linens, and single-use items.Label the item in a way that will prevent it from being placed back in inventory. Some operations do this by including a Do Not Use and Do Not Discard label on recalled food items.Inform staff not to use the product.Refer to the vendor's notification or recall notice to determine what to do with the item. For example, you might be instructed to throw it out or return it to the vendor.

Question 9: Would you accept or reject frozen shrimp?

Answer:

Reject. The shrimp shows evidence of thawing and refreezing. There are ice crystals and frozen liquids on the food and the packaging. This may be evidence of thawing and refreezing, which shows the food has been time-temperature abused.

Question 10: Would you accept or reject fresh tuna with a seaweed smell?

Answer:

Accept. Fish often has a fresh ocean or seaweed smell.Reject food with an abnormal or unpleasant odor.Question 11: Date marking:

Answer:

If:

A commercially processed food has a use-by date that is less than seven days from the date the container was opened

Then:

The container should be marked with this use-by date as long as the date is based on food safety Operations have a variety of systems for date marking. Some write the day or date the food was prepped on the label. Others write the use-by day or date on the label.Question 12: Arrange deliveries so they arrive:

Answer:

When staff has enough time to do inspections.When they can be correctly received.

Question 13: The year is 2005?

Answer:

Correct. The cans are being rotated according to FIFO.Store items with the earliest use-by or expiration dates in front of items with later dates.Question 14: Preventing cross-contamination:

Answer:

Store food items in the following

top-to-bottom order:

-Ready-to-eat food -Seafood -Whole cuts of beef and pork -Ground meat and ground fish -Whole and ground poultry This storage order is based on the minimum internal cooking temperature of each food Raw meat, poultry, and seafood can be stored with or above ready-to-eat food in a freezer if all of the items have been commercially processed and packaged.Frozen food that is being thawed in coolers must also be stored below ready-to-eat food.As an exception, ground meat and ground fish can be stored above whole cuts of beef and pork. To do this, make sure the packaging keeps out pathogens and chemicals. It also must not leak.

Question 15: Would you accept or reject meat received at 40ºF (4ºC)?

Answer:

Accept. Cold TCS food, such as meat, must be received at 41ºF (5ºC) or lower, unless otherwise specified.

Question 16: Crates against the wall?

Answer:

Incorrect. These items are stored on the floor of the walk-in cooler.Store items away from walls and at least six inches (15 centimeters) off the floor.Question 17: Key drop deliveries:

Answer:

Supplier is given after-hour access to the operation to make deliveries

Deliveries must meet the following criteria:

-Be inspected upon arrival at the operation -Be from an approved source -Have been placed in the correct storage location to maintain the required temperature -Have been protected from contamination in storage