ServSafe Purchasing, Receiving and Storage

What is cross-contamination?

• The process of cooking food at a high temperature

• The practice of storing food in airtight containers

• The method of preserving food using salt

• The transfer of microorganisms from one food or surface to another

At what temperature should cold TCS food be received?

• 32 degrees Fahrenheit

• 60 degrees Fahrenheit

• 50 degrees Fahrenheit

• 41 degrees Fahrenheit

What should be done if a food item has passed its use by date?

• It should be sold at a discount

• It should be repackaged

• It should be thrown out

• It should be stored for longer

Why should refrigerators and freezer doors be kept closed as much as possible?

• To reduce the energy consumption of the units

• To make it easier to access the food inside

• To allow for better airflow and cooling

• To prevent warm air from entering and affecting food safety

What is the recommended temperature range for dry storerooms?

• 60-80 degrees Fahrenheit

• 30-50 degrees Fahrenheit

• 50-70 degrees Fahrenheit

• 40-60 degrees Fahrenheit

What should be done if a food item has tears or punctures in its packaging?

• It should be stored separately

• It should be discounted

• It should be repackaged

• It should be rejected

How long can food that needs time and temperature control for safety be stored at 41 degrees Fahrenheit or lower?

• 60 days

• 7 days

• 14 days

• 30 days

What is the purpose of inspecting the temperature of stored foods regularly?

• To ensure that the temperature is 41 degrees Fahrenheit or lower

• To monitor the energy consumption of the units

• To determine the expiration date of the food

• To identify the quality of the food

What should be done if a food item has an abnormal color or odor?

• It should be rejected

• It should be repackaged

• It should be stored for longer

• It should be discounted

Why should dry food be stored away from walls and off the floor?

• To prevent contamination and maintain quality

• To allow for better airflow and cooling

• To reduce the risk of pests

• To make it easier to access the food