ServSafe Flow of Food: Purchasing through Preparation

When purchasing food, who must you buy from?

• An approved, reputable vendor

• A reliable vendor

• Your Uncle Venny

• An affordable vendor

Which qualities defines an approved, reputable vendor? (Multiple)

• The vendor has been inspected.

• The vendor offers affordable products.

• The vendor meets all applicable local, state, and federal laws.

• The vendor always delivers on time.

When should food be delivered to a restaurant?

• During the lunch rush.

• After closing, when everyone is leaving.

• When business is slowest.

• Right before the dinner rush starts.

Who should inspect deliveries?

• Me, myself, and I.

• A trained employee.

• The manager only.

• The chef only.

During a delivery, if a bag of frozen chicken tenders has large ice crystals around it, what should you do?

• Reject the product.

• Use the product immediately.

• Remove the ice crystals and store it according to FIFO

• Store the product according to FIFO

When receiving TCS foods, what must you do?

• Check the container for writing.

• Repackage the TCS food.

• Store immediately.

• Check the temperature of the product before accepting it

How long must shellstock tags be stored for?

• For 120 days after receiving.

• They don't need to be stored.

• For 90 days after receiving.

• For 90 days after the last item sold.

You are receiving some fish, but it smells very fishy and the eye are sunken in. You:

• Use the product immediately.

• Reject the product.

• Cook the product to 180 degrees F.

• Use the product for ceviche.

You are receiving whole shell eggs. They are clean, unbroken, with no smell, but are 43 degrees F. You:

• Accept the product. Eggs may be received at 45 degrees F.

• Reject the product. Eggs may not be received above 41 degrees F.

• Reject the product. Eggs should smell slightly of sulfur.

• Reject the product. Eggs should be broken when receiving.

When storing food, not in its original container, you must:

• Store the food in the same spot every time.

• Label the food with what you call it.

• Label the food with its common name.

• Store the food on top of an unopened container of the same product.