Module 5 - ServSafe

Question 1

How do you work with a supplier? (2)

Answer 1

1. Know their safety practices
2. Check their inspection records

Question 2

How should you prepare for deliveries? (2)

Answer 2

1. Assign duties to specific staff members
2. Inspect deliveries upon receiving them

Question 3

What should employees look for when receiving deliveries?

Answer 3

Signs of time temperature abuse and contamination

Question 4

How should I handle key-drop deliveries?

Answer 4

Once you/your staff comes in, you must inspect the deliveries

Question 5

How do I reject deliveries? (2)

Answer 5

Set it aside and detail what’s wrong with it

Label it, “Do not use, Do not discard”

Question 6

What would issue a recall? (3)

Answer 6

1. When food has been contaminated
2. When food has been mislabeled
3. When allergens have not been identified on the label

Question 7

What temperature should hot foods be received?

Answer 7

135F or higher

Question 8

What temperature should cold foods be received?

Answer 8

41F or lower

Question 9

The date label that details how long to display the product for sale

Answer 9

Sell by date

Question 10

The date label that details the date by which the product should be eaten

Answer 10

Best by date

Question 11

The date label that details the last day for recommended use

Answer 11

Used by/Expiration date

Question 12

What are some symptoms shown that means you should reject the food? (5)

Answer 12

1. Abnormal color or mold
2. Is moist when should be dry
3. Show signs of pest or pest damage
4. If meat is slimy, sticky, or dry
5. If it has an odor

Question 13

What should you have on the container if you take food out of its original packaging?

Answer 13

A label with its common name

If the food doesn’t have a common name, use a statement that accurately describes it

If the food is easily identifiable, you don’t need a label. Just make sure at a distance you know what it is

Question 14

What should you include on the labeling on food that is sold to customers to eat at home? (6)

Answer 14

1. Common name
2. Quantity
3. ingredients
4. Artificial flavors/Chemicals
5. Manufacturers name and address
6. Major food allergens

Question 15

What should you do when storing food items? (2)

Answer 15

Label the food detailing when it must be sold, eaten, or thrown out.

Remember to store at 41F or lower
OR
135F or Higher

Question 16

Should you be overloading the cooler? Yes or No?

Answer 16

No!

Blocks airways from traveling

Question 17

Opening the cooler door constantly does no harm. True or False?

Answer 17

False!

Too much air travel, can prevent proper cooling

Question 18

Should you be lining your shelves with aluminum foil, sheet pans, or paper? Yes or No?

Answer 18

No!

Blocks airways from traveling

Question 19

What is the one item that should be present in checking temperature in storage rooms?

Answer 19

Air Thermometer

Should be placed in the warmest place of the storage room to check cool air and vice versa for warm air.

Question 20

What does FIFO stand for?

Answer 20

First in, First out

Question 21

What are the three steps to FIFO (3)

Answer 21

1. Check the use by/expiration date?
2. Store the food first in, first out order
   (Earlier dates of items should be placed in front of the later date items)
3. Use the food stored in the front first

Question 22

How far up should food be from the floor?

Answer 22

AT LEAST 6 Inches

Should also be away from the walls

Question 23

Can single use items stay in their original containers? Yes or No?

Answer 23

Yes!

Question 24

Is it safe to use empty food containers to store chemicals and vice versa? Yes or No?

Answer 24

No!

Question 25

Ready to eat foods and raw foods should be stored separately from each other. However, in a situation where that is not viable, you are given one space to store everything,

What is the order in which you should sort your foods from top to bottom? (5)

Answer 25

(TOP)
1. Ready to eat food
2. Seafood
3. Cuts of beef or pork
4. Ground beef or fish
5. Whole/ground poultry
(BOTTOM)

Note: This is set from lowest (Top) to highest (Bottom) minimal internal Cooking

Question 26

Where are places food should never be stored in? (5)

Answer 26

1. Locker Rooms/Dressing rooms
2. Restrooms/Garbage rooms
3. Mechanical rooms
4. Under unguarded sewer/water lines
5. Under staircases.