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SERVSAFE MANAGER CHAPTER 6 EXAM QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -31 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: Receiving criteria for milk
Answer:
Receive at 45 degrees or lower, cool to 41 degrees or lower in 4 hours Question 2: Receiving criteria for live shellfish (oysters, mussels, clams, and scallops)
Answer:
Receive at an air temperature of 45 degrees and an internal temperature no greater than 50 degrees.Cool the shellfish to 41 degrees or lower in 4 hours
Question 3: Receiving criteria for shellfish (reject)
Answer:
Texture: slimy, sticky, or dry
Odor: strong fishy smell
Shells: excessively muddy or broken shells
Condition: dead on arrival (open shells that do not close when tapped)
Question 4: Checking temps of meat, poultry, and fish
Answer:
Insert thermometer stem or probe directly into the thickest part of the food
Question 5: Key drop delivery
Answer:
The receipt of food by a foodservice operation after-hours while closed for business.
Question 6: What conditions need to be met when inspecting a key drop delivery?
Answer:
-it is from an approved supplier -it was placed in the correct storage location to maintain the required temp and was protected from contamination -in has not been contaminated -it is honestly presented
Question 7: Receiving criteria for fresh fish (reject)
Answer:
Color: dull grey gills; dull dry skin
Texture: soft flesh that leaves an imprint when touched
Odor: strong fishy or ammonia smell
Eyes: cloudy, red-rimmed, sunken
Product: Tumors, abscesses, or cysts on the skin
Question 8: Inspection stamp
Answer:
Carcasses and packages of meat that have been inspected will have one with abbreviations for "inspected and passed" by the inspecting agency, along with a number identifying the processing plant
Question 9: Shellstock identification tags
Answer:
Documentation attached to delivery containers listing where shellfish was harvested and when the last shellfish from the container was sold.
Question 10: Best-by date
Answer:
The date by which the product should be eaten for best flavor or quality
Question 11: Receiving criteria for crustaceans (accepting)
Answer:
Odor: mild ocean or seaweed smell
Condition: shipped alive, packed in seaweed, and kept moist
Question 12: Receiving criteria for meat (accepting)
Answer:
Color: Beef- bright cherry red; aged beef may be darker; vacuum-packed beef will appear purplish Lamp- light red Pork- light pink meat, firm, white fat
Texture: firm flesh that springs back when touched
Odor: no odor
Packaging: intact and clean
Question 13: What must be done after a key drop delivery?
Answer:
Must be inspected once you arrive at the operation and must meet certain conditions
Question 14: Receiving criteria for cold TCS food
Answer:
Receive at 41 degrees or lower, unless otherwise specified
Question 15: Receiving criteria for crustaceans (reject)
Answer:
Odor: strong fishy smell
Condition: dead on arrival
Question 16: Receiving criteria for fresh fish (accepting)
Answer:
color: bright red gills; bright shiny skin
Texture: firm flesh that springs back when touched
Odor: mild ocean or seaweed smell
Packaging: product surrounding by crushed, self-draining ice
Question 17: Food quality- texture
Answer:
Reject meat, fish, or poultry that is slimy, sticky, or dry; if it has soft flesh that leaves an imprint when you touch it
Question 18: Approved suppliers
Answer:
Suppliers that have been inspected, are able to provide an inspection report, and that meet applicable local, state, and federal laws.
Question 19: Receiving criteria for frozen food
Answer:
Should be frozen solid when received.REJECT frozen food if: fluids or water stains appear in case bottoms or on packaging; there are ice crystals or frozen liquids on the food or the packaging. It may be evidence of thawing and refreezing.
Question 20: Receiving criteria for hot TCS food
Answer:
Receive at 135 degrees or higher
Question 21: How to reject a delivery
Answer:
- Set the rejected item(s) aside from items you are accepting
- Tell the delivery person exactly what is wrong with the item. Use your purchase order or invoice to
support your decision.
- Get a signed adjustment or credit slip from the delivery person before giving the item back to the
delivery person
- Log the incident on the invoice or receiving document. Be specific about the action taken and the item
involved
Question 22: Receiving criteria for meat (reject)
Answer:
Color: beef- brown or green
Lamb- brown, whitish surface covering the lean meat Pork- excessively dark color; soft or rancid fat
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