Servsafe Ch.5 Receiving and Storage

When should suppliers deliver food?

• In the mornings

• In the evenings

• On weekdays

• When staff has enough time to inspect the food

The key concept in usage of stored food is ____.

• last in, first out

• first in, last out

• first in, first out

• keep hot foods hot and cold foods cold

Process of making sure the items delivered are the items that were ordered.

• purchasing

• receiving

• storage

• inventory

Safe, secure place in which items are placed until they are needed.

• purchasing

• receiving

• storage

• inventory

Which of the listed tools is need to inspect food items at the time of delivery?

• flashlight

• hand truck

• Thermometer

• gloves

Which is NOT a reason to reject a food delivery

• Truck is clean but truck driver looks dirty

• Dairy products at 50% when checked with the themometer

• Frozen food has ice build up on box

• Box looks like it was chewed, mouse droppings

Temperature Cold Foods should be received?

• 41 or less

• 51 or less

• 71 or less

• 165 or less

A package of canned tomato sauce with rust and dents should be

• Thrown Away

• Put on the shelf 1st

• Used immediatly

• Rejected and credited

A package of bread that has a tear in it should

• be rejected and credited

• used for bread crumbs

• thrown away

• used 1st

What do you look for when checking poor food quality

• Appearance, Texture, Odor

• Price, Availability, Ripeness

• Selection, Dates, Packaging

• Frozen, Fresh, Raw