WorksheetsServSafe Module 5
Total questions: 40
Worksheet time: 20mins
Which statement best explains why operations should buy from approved reputable suppliers?
They guarantee the lowest contract pricing every season
They meet inspection and regulatory standards consistently
They deliver faster than local independent vendors
They provide broader product variety year round
Which document or practice helps verify a supplier is reputable?
A social media rating from customers
A recent produce inspection report
An invoice offering bulk discounts
A letter of recommendation
During receiving, what is the FIRST action when a delivery truck arrives?
Begin counting each case immediately
Move items to storage quickly
Conduct a visual check of the truck
Check invoices for pricing errors
Which finding should trigger rejection of an entire delivery truck before unloading?
Driver lacks a printed route sheet
Vehicle shows pest activity or contamination
Truck lacks company branding decals
Delivery arrived thirty minutes early
Key drop delivery means which scenario?
Supplier leaves goods at the front desk
Supplier has after-hours access to deliver
Supplier ships directly from farm to store
Supplier uses locked temperature loggers
Which condition is REQUIRED for accepting a key drop delivery?
Placed near the prep sink for convenience
Stored in correct locations and protected
Left on the dock until morning checks
Priced within the approved bid range
Which step is NOT part of handling a recalled product?
Remove the item from inventory immediately
Label it to prevent reentry into stock
Store it with single-use items for access
Match recall information to the item
How should you check temperature of reduced-oxygen packaged food without puncturing it?
Insert probe through the side seal carefully
Place thermometer between two packages
Open package and insert into the food
Touch the surface with infrared device
Where do you place a thermometer when checking meat, poultry, or fish on receiving?
Near the bone for rapid response
In the thickest part of the product
At the surface just under skin
At the coldest visible spot
Which receiving temperature meets the requirement for cold TCS food?
45°F or lower at delivery
41°F or lower at delivery
40°F to 50°F within four hours
Below 50°F until stored
Live shellfish can be accepted when air temperature is 45°F and internal temperature is no greater than which value?
32°F upon receipt
41°F upon receipt
50°F upon receipt
55°F upon receipt
Shucked shellfish at delivery must be at which temperature or cooled to 41°F within four hours?
45°F or lower
50°F or lower
32°F or lower
60°F or lower
Which statement is correct for hot TCS food at receiving?
Accept if it is 125°F or higher
Accept if it is 135°F or higher
Cool to 41°F within two hours
Hold at 120°F until service
Which sign indicates frozen food should be rejected at delivery?
Product is hard and frosty
Evidence of thawing and refreezing
Carton shows tight shrink wrap
Package is fully intact
Which packaging condition requires rejection?
Clean, intact, original packaging
Broken seals or swollen cans
Labeled with use-by date
Cartons with clear lot codes
Which date tells the store how long to display a product for sale?
Use-by date for best quality
Sell-by date for display time
Pack date for traceability
Harvest date for freshness
Which practice with shellfish documentation is acceptable?
Mixing containers from any areas
Keeping shellfish in original container
Discarding tags upon receipt
Relabeling with store’s inventory tag
Which trio allows combining shellfish from two containers?
Same size, same species, same weight
Same certification number, harvest date, area
Same processor, same pallet, same truck
Same supplier, same invoice, same route
Which observation suggests time-temperature abuse and poor quality during receiving?
Bright color and firm texture
Off-odors, slimy texture, or discoloration
Accurate labels and sealed cases
Proper invoices and lot numbers
When rejecting an item, which action is appropriate?
Store with accepted items until pickup
Explain the specific problem to the driver
Relabel the carton for later use
Donate the item to reduce waste
Which quality sign most clearly indicates produce should be rejected at receiving?
Firm texture with bright color
Moist surface when it should be dry
Uniform size without blemishes
Pleasant, natural food odor
Which odor-related clue signals food quality problems during storage checks?
Neutral, clean aroma
Abnormal or unpleasant odor
Faint product scent
No odor after opening
Which item stored on-site must be labeled?
Flour in original bag
Sugar in original canister
Salt easily identified
Spice moved to new container
Which statement best describes a required retail label for food packaged on-site for sale?
List only major ingredients
Show common name and food quantity
Include price and barcode only
Show allergen icon without wording
Which element is REQUIRED on an on-site retail package label?
Cooking directions and recipes
Manufacturer name and address
Customer loyalty program number
Storage temperature graphics
How long can ready-to-eat TCS food be stored at 41°F or lower before discard?
Three days maximum
Five days maximum
Seven days maximum
Ten days maximum
When must ready-to-eat TCS food be date marked?
If held longer than 12 hours
If held longer than 24 hours
Only for frozen storage
Only for hot holding
Which phrase must a date label indicate for ready-to-eat TCS food?
When it was thawed
When it was eaten
When it must be sold or thrown out
When it should be reheated again
The seven-day count for date marking begins on which day?
The day after preparation
The day it was prepared or opened
The first full calendar week
The day the label was printed
When combining foods with different use-by dates, which discard date applies to the mixed dish?
Latest use-by date present
Average of use-by dates
Earliest use-by date present
Date of final assembly
Why must food be rotated in storage using FIFO?
To reduce labeling workload
To maintain quality and limit pathogen growth
To maximize shelf space only
To meet supplier delivery schedules
Which step comes FIRST when applying the FIFO method?
Use front items before back
Throw out expired items
Check the use-by or expiration date
Store earliest dates in front
Which storage practice best prevents cross-contamination of supplies?
Stack boxes directly on floors
Store items at least six inches off floors
Place cases tight against walls
Open packages for faster access
Which container practice supports safe storage?
Reuse empty chemical jugs for flour
Use food-safe, covered containers
Leave lids cracked for airflow
Transfer chemicals into food bins
Which cleaning guideline is correct for storage areas?
Keep areas clean and dry
Hose floors daily to keep wet
Mop weekly regardless of spills
Ignore walls to avoid dust spread
Which action controls contamination after a jar leaks on a shelf?
Ignore if leak is minor
Clean up spills and leaks promptly
Wait for scheduled cleaning day
Cover the area with cardboard
Which additional practice supports sanitary food storage?
Store dirty linens near dry goods
Store food in clean and sanitary containers
Keep open bins under prep sinks
Place raw meat towels on shelves
Which location is unacceptable for storing any food?
Designated dry storage room
Under unshielded sewer lines
Dedicated walk-in cooler
Sealed, elevated rack area
Which situation requires discarding stored food?
Missing date mark on container
Proper label within seven days
Held at 41°F and labeled
Stored six inches off floor
How should expired or damaged food be held if it must remain on-site until return to vendor?
Place near ingredients for convenience
Store away from food and equipment, labeled to prevent use
Keep uncovered for quick inspection
Mix with newer stock to reduce loss
