Chapter 5 & 6 ServSafe-Flow of Food

What information must be included on the label of food packaged on-site for retail sale?

• Pack date

• List of ingredients

• Storage guidelines

• Serving size

Which item should be rejected?

• Bags of organic cookies in torn packaging

• jugs of milk at 41°F (5°C)

• Shell eggs at an air temperature of 45°F (7°C)

• Live oysters with an internal temperature of 50°F (10°C)

What should staff do when receiving a delivery of food and supplies?

• Touch the food items with the back of your hand to gauge temperatures and then store immediately

• Store food items immediately and then inspect them within 6 hours

• Visually inspect all food items and check to make sure they have been received at the correct temp

• Visually inspect all food items and stack in the receiving area to store within 6 hours

Jesse is storing canned peaches in the pantry using the FIFO method. How is Jesse most likely storing the peaches?

• Cans with earliest use-by dates are placed in front of cans with later dates.

• Cans with earliest use-by dates are placed behind cans with later dates

• Cans with earliest use-by dates are placed beside cans with later dates

• Cans with earliest use-by dates are placed underneath cans with later dates.

Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours?

• 12 hours

• 24 hours

• 48 hrs

• 72 hours

A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish?

• April 4th

• April 8th

• April 10th

• April 11th

What should be done with a package of flour that is received with signs of dampness on the bag?

• Reject the flour and return to the supplier

• Accept the flour and place in the dry storage

• Dry the bag thoroughly before use

• Store the bag in a cooler at 41°F (5°C) or lo

Which demonstrates the proper storage order for food in a refrigerator from top to bottom?

• Poultry, ground meat, whole cuts of meat, seafood, ready-to-eat food

• Ready-to-eat food, seafood, whole cuts of meat, ground meat, poultry

• Ready-to-eat food, poultry, seafood, whole cuts of meat, ground meat

• Ready-to-eat food, seafood, whole cuts of meat, poultry, ground meat

What type of eggs must be used when preparing raw or under cooked dishes for high-risk populations?

• Pasteurized

• Pooled

• Hard-boiled

• Shelled

Which procedure is an acceptable method for thawing frozen food?

• Refrigerate the food, keeping it at 41°F (5°C) or lower.

• Fill a pan with water, submerge the food, and place on the counter

• Submerge food under running water until the temperature of the food stays above 41°F (5°C) for 5 hours

• Place the food on the counter and thaw at room temperature.