ServSafe Chapter 5: Receiving

Key Drop Deliveries must meet all the following criteria except

• Be inspected upon arrival at the operation
• Be from an approved source
• Have been placed by the closest entryway to the refrigerator
• Be honestly presented

When rejecting a food item during delivery, the inspector should NOT

• separate the unneeded item from the general population.
• tell the delivery man what the problem is.
• get a credit slip for the item.
• keep the unwanted product.

What is the most important factor in choosing a food supplier?

• It has a HACCP program or other food safety system.
• It has documented manufacturing and packing practices.
• Its warehouse is close to the operation, reducing shipping time.
• It has been inspected and complies with local, state, and federal laws.

What is the best method of checking the temperature of a delivery of fresh fish?

• Feel the fish, making sure it is cold to the touch.
• Insert a thermometer probe into the thickest part of the fish.
• Place a time-temperature indicator on the surface of the fish.
• Use an infrared thermometer to check the fish's temperature.

What is the correct temperature for receiving cold TCS food?

• 32°F or lower
• 41°F or lower
• 45°F or lower
• 50°F or lower

Milk can be received at 45°F. Under what condition?

• It is thrown out after 2 days.
• It is cooled to 41°F or lower in 4 hours.
• It is immediately cooled to 41°F.
• It is used or served in the operation within 2 hours.

What is required when receiving fish that will be served raw or partially cooked?

• It must be alive when received.
• It must be thawed in the microwave.
• It must be used within 24 hours of receiving.
• It must be correctly frozen before you receive it.

Where should a food handler check the temperature of food?

• On the bottom surface
• On the top surface
• In the thinnest part
• In the thickest part

Which of the following is a sign that a food item should be rejected?

• Ice crystals on frozen green beans.
• Clear, glassy fish eyes.
• Chicken wings that spring back when touched.
• Mold found on blue cheese.

How should you check the temperature of a case of  individually vacuumed-packed fish filets?

• open one of the packages up and stick a thermometer in the thickest part.
• Place a thermometer between two packages.
• Stab one the packages with your thermometer.
• Place the thermometer in the case of filets for 5 minutes or until the needle steadies.