Ch 6 ServSafe Quiz

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 that 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

• 41°F

• 45°F

• 50°F

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 or

  lower.

• It is served or used 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

Live shellfish must be received with what documentation?

• Shellstock identification tag

• USDA inspection stamp

• Certified fisheries tag

• USDA grading stamp

How should cartons of coleslaw be checked for the correct receiving temperature?

• Check the interior air temperature of the delivery truck.

• Open a carton and insert a thermometer stem into the food.

• Place a thermometer against the outside of the carton.

• Touch the carton to see if is cold.

What should be done with an item that has been recalled?

• Throw it out.

• Arrange a pick-up from the vendor.

• Record the item’s use-by date, and

  place the item in storage.

• Remove the item from inventory,

  and place it in a secure location.

Means that it has passed inspection. Will have abbreviation for “inspected and passed” by the inspecting agency, along with a number identifying the processing plant.

• Approved suppliers

• Inspection stamp

• Key drop delivery

• Shellstock identification tags