When storing food using the FIFO method, where should the food with the earliest use-by-dates be stored?

In front of food with later use-by dates

Below food with later use-by dates

Behnind food with later use-by dates

Alongside food with later use-by dates

In top-to-bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored?

Lettuce fresh salmon, fresh prok roast, fresh chicken breasts

Fresh salmon, fresh pork roast, fresh chicken breasts, lettuce

Lettuce, fresh chicken breasts, fresh pork roast, fresh salmon

Fresh salmon, lettuce, fresh chicken breadt fresh pork roast

Key Drop Deliveries must meet all the following criteria except

Have been placed by the closest entryway to the refrigerator

Be inspected upon arrival at the operation

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.

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

Ice crystals on frozen green beans.

Chicken wings that spring back when touched.

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

Place a thermometer between two packages.

open one of the packages up and stick a thermometer in the thickest part.

Stab one the packages with your thermometer.

Place the thermometer in the case of filets for 5 minutes or until the needle steadies.

The "I.D." tag for shellfish, such as oysters or mussels, reveals

when and where the shellfish were harvested.

if the fish has been harvested according to FDA regulations.

whether or not the shellfish has been frozen or not.

the company that harvested the shellfish.

Farm raised fish documents must be kept for 90 days

starting from the date of the last fish sold

starting when the fish is ordered.

starting from the date of the sale of the fish.

starting from the date of the first fish prepared for a customer.

Foods that a have been recalled by the FDA should be

removed from the general inventory.

placed near the general inventory.

stored with the cleaning supplies until pick up.

Supplier Inspection Reports should be based on: Select all that apply

Good Personal Hygiene Practices

What can you do to ensure receiving and inspecting is done accurately? Select all that apply.

Make specific staff responsible for receiving.

Provide staff with the tools they need to inspect.

Make sure enough trained staff are available to receive and inspect food items promptly.

Inspect the delivery vehicle first.

The process of receiving and inspecting begins with:

Inspecting the delivery truck itself

Checking packages for signs of thawing

Checking packages for signs of pests

When must you inspect Key Drop Deliveries?

When there are enough staff to help you inspect the delivery

When the delivery person comes back to the operation

Key Drop Deliveries must meet the following conditions:

It is protected from contamination in storage

It is placed in the correct storage location to maintain required temperature.

It includes the order form with the delivery

If an item you have ordered is recalled, what must you do to the item? Select all that apply.

Remove the item from your inventory

Label the item "Do not use, Do not Discard"

Identify the recalled food items by matching the information from the recall notice to the item.

Give the item away to your employees

How do you check the temperature of food that is in ROP packaging?

Insert the thermometer in between two packages of the food

Insert the thermometer into the thickest portion of the food

Cold TCS food must be received at what temperature?

45 degrees, but must be cooled to 41 degrees or lower within 4 hours

Live shellfish must be received at:

Air temperature of 45 degrees and internal temperature of 50 degrees or lower, but must be cooled to 41 degrees or lower in 4 hours

Air temperature of 50 degrees and internal temperature of 45 degrees or lower, but must be cooled to 41 degrees or lower in 4 hours

Air temperature of 41 degrees and internal temperature of 45 degrees or lower, but must be cooled to 41 degrees or lower within 4 hours

Shucked Shellfish must be received at:

45 degrees or lower, but must be cooled to 41 degrees or lower in 4 hours

50 degrees or lower, but must be cooled to 41 degrees or lower in 4 hours

Milk must be received at:

45 degrees or lower, but must be cooled to 41 degrees or lower in 4 hours

50 degrees or lower, but must be cooled to 41 degrees or lower in 4 hours

Shell eggs must be received at:

45 degrees or lower, but must be cooled to 41 degrees or lower in 4 hours

50 degrees or lower, but must be cooled to 41 degrees or lower in 4 hours

Date for how long to display the product

Date by which the product should be eaten for best flavor

Date by which product should be discarded

Date by which the product should be eaten for best flavor

Date for how long to display the product

Date by which product should be discarded

Select all that is true about shellstock identification tags:

Indicate when shellfish were harvested

Indicate where shellfish were harvested

Ensures the shellfish are from an approved source

Tells the expiration date of the shellfish

When must you remove the shellstock identification tag from the package of shellfish?

When you sell the last shellfish from the package

When you sell the first shellfish from the package

When must you remove the shellstock identification tag from the package of shellfish?

When you sell the last shellfish from the package

When you sell the first shellfish from the package

ServSafe Chapter 5 Review

Authored by Christopher Bates

Life Skills

9th - 10th Grade

Used 280+ times

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63 questions

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MULTIPLE CHOICE QUESTION

1 min • 1 pt

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.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

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.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

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

MULTIPLE CHOICE QUESTION

1 min • 1 pt

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.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

Frozen shrimp is rejected during receiving for having large ice crystals on the food and packaging. What is the problem that caused this?

Cross-contact

Cross-contamination

Time-temperature abuse

Incorrect cleaning and sanitizing.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

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 and have an accurate fish tag.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

What must be included on the label of TCS food that was prepped in-house?

Date that the food was received

Name of each TCS ingredient included

Date that the food should be thrown out

List of all potential ingredients in the food

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ServSafe Chapter 5 Review

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

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

What is the correct temperature for receiving cold TCS food?

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

Frozen shrimp is rejected during receiving for having large ice crystals on the food and packaging. What is the problem that caused this?

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

What must be included on the label of TCS food that was prepped in-house?

How long can TCS food that was prepped in-house be stored?

When storing food using the FIFO method, where should the food with the earliest use-by-dates be stored?

What is the problem with storing raw ground beef above prepped salads?

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