ServSafe Chapter 5 Review

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.

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.

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.

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

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

• 3 days
• 5 days
• 7 days
• 9 days

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

• Below food with later use-by dates
• Behnind food with later use-by dates
• In front of food with later use-by dates
• Alongside food with later use-by dates

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

• Cross-contamination
• Poor personal hygiene
• Time-temperature abuse
• Cross-contact with allergens