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WorksheetsServSafe Chapter 5 Review
Total questions: 20
Worksheet time: 10mins
What is the safest way to ensure food is purchased from a safe source?
Buy from the cheapest supplier
Purchase food from a local farmers’ market
Order food from any company that delivers quickly
Use an approved, reputable supplier
Key drop deliveries are when:
The supplier drops off food after hours when the business is closed
The food is left in the parking lot for staff to bring inside
A delivery person inspects the food upon arrival
The manager signs off on the delivery before inspection
What should you do if you receive a shipment of frozen food with ice crystals on the packaging?
Accept it and store it immediately
Reject it because it has been thawed and refrozen
Place it in the freezer to refreeze
Accept it if it feels cold to the touch
What is the proper receiving temperature for cold TCS food?
50°F (10°C)
41°F (5°C) or lower
45°F (7°C) or lower
32°F (0°C) or lower
When checking the temperature of vacuum-packed (ROP) food, you should:
Puncture the packaging with a thermometer
Insert the thermometer stem between two packages
Open the package and insert the probe
Use a glass thermometer
Which food should be rejected during receiving?
Pasteurized milk delivered at 38°F
Fresh shell eggs delivered at 45°F
Ground beef that is slimy and has a foul odor
Live shellfish delivered at 45°F
Shellstock identification tags must be kept for how long?
90 days from the date the last shellfish was used
30 days from the delivery date
60 days from the date of purchase
Until the shellfish are cooked
What should you do with food that has been recalled?
Store it separately and label it as unsafe
Remove it from inventory and follow the vendor’s instructions
Serve it quickly before it expires
Return it to the supplier immediately without labeling
Which of the following is a sign that frozen food has been thawed and refrozen?
Food is rock solid
Ice crystals on the packaging
Slight frost on the outer layer
Food is wrapped in plastic
Which food item should be stored on the top shelf of a refrigerator?
Raw chicken
Ready-to-eat food
Ground beef
Whole fish
Which of the following is NOT a requirement for food packaging?
Must be clean and intact
Must protect food from contamination
Must be made of biodegradable materials
Must include a manufacturer’s label
What does FIFO stand for?
First In, First Out
Food Inspection for Operations
Fresh Inventory for Orders
Freezing Internal Food Order
Which type of food must be received at 135°F (57°C) or higher?
Hot TCS food
Frozen food
Cold TCS food
Vacuum-sealed fish
Milk and dairy products should be received at:
45°F (7°C) or lower, then cooled to 41°F (5°C) within 4 hours
50°F (10°C) or lower
41°F (5°C) or lower
Room temperature
How should food be stored to prevent cross-contamination?
Raw meat below ready-to-eat food
Ready-to-eat food below raw poultry
Seafood on the bottom shelf
Eggs above fresh vegetables
Which item should be rejected during receiving?
Canned food with swollen ends
A bag of flour with a small tear
Fresh chicken delivered at 41°F
Cartons of pasteurized eggs at 40°F
What is the maximum number of days ready-to-eat TCS food can be stored at 41°F before it must be discarded?
7 days
3 days
10 days
14 days
How far off the floor must food be stored in dry storage?
At least 6 inches
At least 2 inches
At least 12 inches
Directly on the floor if in packaging
What should a food handler do if they notice pest activity in the storage area?
Report it to the manager immediately
Try to remove the pests themselves
Throw out all food in the area
Ignore it unless there are multiple pests
Which of the following is a correct food storage practice?
Storing raw poultry above raw fish
Labeling all food not in its original packaging
Keeping dry storage at 85°F
Placing food near chemical storage areas for convenience
