ServSafe: Purchasing and Receiving

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

• It has a HACCP program or other food safety system in place

• 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 temp

What is the correct temperature for receiving cold TCS food?

• 32° or less

• 41° or less

• 45° or less

• 50° or less

Milk can be received at 45° under what condition?

• It is thrown out after 2 days

• It is cooled to 41° or lower in 4 hours

• It is immediately cooled to 41°

• It is served or used in the operation within 2 hours

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

• Cross-Contamination

• Cross-Contact

• Incorrect cleaning and sanitizing

• Time-Temperature abuse

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

What is the best method for checking the temperature of vacuum-packed meat?

• Place the thermometer stem between two packages of the product

• Lay the thermometer stem or probe on the surface of the top package

• Open a package and insert the thermometer stem or probe into the product

• Insert the thermometer stem or probe through the packagae into the product

Live shellfish must be received with what documentation?

• Shellstock identification tags

• USDA inspection stamp

• Certified fisheries tag

• USDA grading stamp

For how many days must shell stock identification tags be kept on file

• 30

• 60

• 90

• 120

Cleaning the surfaces of some cans of tomato sauce so they can be accepted is an example of

• spot inspecting

• calibrating

• reconditioning

• documenting