ServSafe Flow of Food Purchasing, Recieving, Storage

Suppliers are subject to food safety inspections from which agency?

• Public Health Service (PHS)

• Centers for Disease Control and Prevention (CDC)

• U.S. Department of Agriculture (USDA)

• Environmental Protection Agency (EPA)

When receiving a delivery of food for an operation, it is important to

• inspect only the TCS food.

• inspect all food immediately before storing it.

• stack the delivery neatly and inspect it within 12 hours.

• store it immediately and inspect it later.

What should be done if pests are spotted in a delivery vehicle?

• Accept the delivery if the products look safe

• Accept the delivery, depending on the type of pest found

• Reject the entire delivery

• Reject any products close to where the pests were found

Two food deliveries arrive at the same time. What should you do?

• Accept them both

• Alternate the inspection between each delivery

• Inspect both deliveries and store them afterwards

• Inspect and store one delivery before accepting another

A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next?

• Refer to the vendor notification for next steps

• Contact the supplier and arrange for product pick up

• Label the item to prevent it from accidentally be placed back in inventory

• Inform the local media, customers, and employees of the reason for the recall

How should the temperature of a shipment of sour cream be taken when it arrives at an operation?

• Place a hand on a container to see if it is cool to the touch

• Hold an infrared thermometer as close as possible to a case

• Place the thermometer stem between shipping boxes for a reading

• Remove the lid of a container and put the thermometer stem into the sour cream

What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41°F (5°C) before it must be sold, served, or thrown out?

• 2 days

• 5 days

• 7 days

• 9 days

What should be done to ready-to-eat TCS food that will be prepped on-site and held for longer than 24 hours?

• Date mark it.

• Sell it.

• Throw it away.

• Serve it within the next hour.

What is the discard date for potato salad that was prepared and stored on October 1?

• October 6

• October 7

• October 8

• October 9

How should food be rotated in storage?

• So items with the earliest use-by dates are used before items with later dates

• So items with the earliest use-by dates are discarded before items with later dates

• So items with the latest use-by dates are used before items with earlier dates

• So items with the latest use-by dates are discarded before items with earlier dates