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ServeSafe > The Flow of Food: Purchasing, Receiving, and Storage > Flashcards

The Flow of Food: Purchasing, Receiving, and Storage Flashcards

1
Q

How should the temperature of a shipment of sour cream be taken when it arrives at an operation?

A. Place a hand on a container to see if it is cool to the touch.
B. Hold an infrared thermometer as close as possible to the case.
C. Place the thermometer stem between shipping boxes for a reading.
D. Remove the lid of a container and put the thermometer stem into the sour cream.

A

D. Remove the lid of a container and put the thermometer stem into the sour cream.

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2
Q

Ice crystals on a frozen food item indicate

A. Time-temperature abuse
B. Cross-contamination
C. Poor cleaning and sanitizing
D. Poor personal hygiene

A

A. Time-temperature abuse

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3
Q

What is the most important factor in choosing an approved food supplier?

A. It has a HACCP program or other food safely system.
B. It has documented manufacturing and packing practices.
C. Its warehouse is close to the operation, reducing shipping time.
D. It has been inspected and complies with local, stats, and federal laws.

A

D. It has been inspected and complies with local, stats, and federal laws.

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4
Q

Which item should be rejected?

A. Bags of organic cookies in torn packaging.
B. Bottled milk at 41°F
C. Single-use cups in original packaging.
D. Live oysters with an internal temperature of 50°F.

A

A. Bags of organic cookies in torn packaging.

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5
Q

Supplies should be stored away from the walls and at least __________ off of the floor.

A. 2 inches
B. 4 inches
C. 5 inches
D. 6 inches

A

D. 6 inches

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6
Q

What should be done to ready-to-eat TCS food that will be prepped on-site and held for longer than 24 hours?

A. Date mark it.
B. Sell it.
C. Throw it away.
D. Serve it withing the next hour.

A

A. Date mark it.

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7
Q

What must a manager do with a recalled food item in the operation?

A. Combine the item with non-recalled items during preparation.
B. Record the names of customers who purchase the item.
C. Store the recalled item separately from other food.
D. Sell all recalled items within 24 hours.

A

C. Store the recalled item separately from other food.

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8
Q

A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next?

A. Refer to the vendor notification for next steps.
B. Contact the supplier and arrange for the product to be picked up.
C. Label the item to prevent it from accidentally being placed back in inventory.
D. Inform the local media customers, and employees of the reason for the recall.

A

C. Label the item to prevent it from accidentally being placed back in inventory.

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9
Q

A food item that is received with an expired use-by date should be

A. rejected
B. Used immediately
C. Accepted but labeled differently
D. Accepted but keep separate from other items.

A

A. rejected

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10
Q

A food handler who is receiving a food delivery observes signs of pests in the food. What should be done?

A. The head chef should be warned of the pests.
B. The food handler should remove all evidence of the pests.
C. The shipment should be refused and prevented from entering the operation.
D. The shipment should be stored outside the kitchen until a manager inspects it.

A

C. The shipment should be refused and prevented from entering the operation.

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11
Q

Which food should you accept?

  1. Chicken received at an internal temperature of 50° F.
  2. Can of red kidney beans with a small dent on one side of the can.
  3. Shell eggs received at an air temperature of 45° F.
  4. Fresh salmon with flesh that springs back when touched.
  5. Bag of flour that is dry but has a watermark on it.
  6. Live oysters without shellstock identification tags.
  7. Frozen meat with large ice crystals on the package.
  8. Milk received at 50°F.
  9. Mozzarella cheese with small spots of mold.
  10. Vacuum-packed bacon with the seal broken but no other obvious damage.
A
  1. Shell eggs received at an air temperature of 45°F.

4. Fresh salmon with flesh that springs back when touched.

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12
Q

Which food should you reject?

  1. Chicken received at an internal temperature of 50°F.
  2. Can of red kidney beans with a small dent on one side of the can.
  3. Shell eggs received at an air temperature of 45°F.
  4. Fresh salmon with flesh that springs back when touched.
  5. Bag of flour that is dry but has a watermark on it.
  6. Live oysters without shellstock identification tags.
  7. Frozen meat with large ice crystals on the package.
  8. Milk received at 50°F.
  9. Mozzarella cheese with small spots of mold.
  10. Vacuum-packed bacon with the seal broken but no other obvious damage.
A
  1. Chicken received at an internal temperature of 50°F.
  2. Can of red kidney beans with a small dent on one side of the can.
  3. Bag of flour that is dry but has a watermark on it.
  4. Live oysters without shellstock identification tags.
  5. Frozen meat with large ice crystals on the package.
  6. Milk received at 50°F.
  7. Mozzarella cheese with small spots of mold.
  8. Vacuum-packed bacon with the seal broken but no other obvious damage.
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13
Q

What order do you store each of these items?

  1. Whole meat
  2. Whole chicken
  3. Pecan pie
  4. Raw ground beef
  5. Raw fish
A 
A. 3. Pecan pie
B. 5. Raw fish
C. 1. Whole meat
D. 4. Raw ground beef
E. 2. Whole chicken
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14
Q

What is the best method of checking the temperature of a delivery of fresh fish?

A. Feel the fish, making sure that it is cold to the touch.
B. Insert a thermometer probe into the thickest part of the fish.
C. Place a time-temperature indicator on the surface of the fish.
D. Use an infrared thermometer to check the fish’s temperature.

A

B. Insert a thermometer probe into the thickest part of the fish.

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15
Q

What is the correct temperature for receiving cold TCS food?

A. 32°F or lower
B. 41°F or lower
C. 45°F or lower
D. 50°F or lower

A

B. 41°F or lower

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16
Q

Milk can be received at 45° F under what condition?

A. It is thrown out after 2 days.
B. It is cooled to 41°F or lower in 4 hours.
C. It is immediately cooled to 41°F or lower.
D. It is served or used in the operation within 2 hours.

A

B. It is cooled to 41°F or lower in 4 hours.

17
Q

Frozen shrimp is rejected during receiving for having large ice crystals on the food and packaging. What is the problem that caused this?

A. Cross-contact
B. Cross-contamination
C. Time-temperature abuse
D. Incorrect cleaning and sanitizing

A

C. Time-temperature abuse

18
Q

What is required when receiving fish that will be served raw or partially cooked?

A. It must be alive when received.
B. It must be thawed in the microwave.
C. It must be used within 24 hours of receiving.
D. It must be correctly frozen before you receive it.

A

D. It must be correctly frozen before you receive it.

19
Q

What must be included on the label of TCS food that was prepped in-house?

A. Date that the food was received.
B. Name of each TCS ingredient included.
C. Date that the food should be thrown out.
D. List of all potential ingredients in the food.

A

C. Date that the food should be thrown out.

20
Q

How long can TCS food that was prepped in-house be stored?

A. 3 days
B. 5 days
C. 7 days
D. 9 days

A

C. 7 days

21
Q

When storing food using the FIFO method, where should the food with the earliest use-by dates by stored?

A. Below food with later use-by-dates.
B. Behind food with later use-by-dates.
C. In front of food with later use-by-dates.
D. Alongside food with later use-by-dates.

A

C. In front of food with later use-by-dates.

22
Q

What is the problem with storing raw ground beef above prepped salads?

A. Cross-contamination
B. Poor personal hygiene
C. Time-temperature abuse
D. Cross-contact with allergens

A

A. Cross-contamination

23
Q

In top-to-bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breast be stored in a cooler?

A. Lettuce, fresh salmon, fresh pork roast, fresh chicken breast.
B. Fresh salmon, fresh pork roast, fresh chicken breast, lettuce.
C. Lettuce, fresh chicken breast, fresh pork roast, fresh salmon.
D. Fresh salmon, lettuce, fresh chicken breast, fresh pork roast.

A

A. Lettuce, fresh salmon, fresh pork roast, fresh chicken breast.

24
Q

How many inches from the floor should food be stored?

A. At least 1”
B. At least 2”
C. At least 4”
D. At least 6”

A

D. At least 6”

ServeSafe (10 decks)

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