ServSafe Chapter 5 Quiz Answers – The Flow of Food: Purchasing, Receiving, and Storage

True or False

1. False
2. False
3. True
4. True

Complete the Label

• Date: 8/9
• Time: 2:00 p.m.
• Food: Melon Balls
• Label: USE BY

Fill in the Blank

1. Six; fifteen
2. Below
3. Approved
4. Seven

Store the Food

1. C
2. B
3. A

1. Shellshock identification tags must be kept on file for _____ days from the harvest date of the shellfish?
   7 Days
   28 Days
   60 Days
   90 Days
2. Which of the following products must be delivered at the proper temperatures? (select all that apply)
   Cold TCS Foods
   Live shellfish
   Hot TCS Foods
   Frozen Foods
3. Arrange stored food by its use-by-date so that you use the oldest food first.
   True
   False
4. Store the following food items in the shelf it belongs, by dragging it.
   Cake, Raw poultry, Ground beef
5. Maintain the following food Storage Order From Top To Bottom for Refrigeration (Drag to move up and down)
   Ready-to-eat
   Seafood
   Whole cuts of beef and pork
   Ground meat and fish
   Whole and ground poultry
6. You can store food in any durable container that you can cover.
   True
   False
7. You can store food near chemicals as long as the chemicals are stored in sturdy, clearly labeled containers.
   True
   False
8. An operation that has prepped tuna salad can store it at 41F or lower form a maximum of how many days?
   3 hours
   9 hours
   24 hours
   7 Days
9. What should Store food at least _______ gap off the floor?
   Four inches
   Six inches
   Eight inches
   Ten inches
10. When storing food using the FIFO method, the food with the earliest use-by dates should be stored
    Below food with later use-by dates
    Behind food with later use-by-dates
    In front of food with later use-by dates
    All of the above
11. What defines an approved reputable supplier?
    inspected and meets all applicable local laws
    inspected and meets all applicable federal laws
    inspected and meets all applicable state laws
    All of the above
12. Which of the following method often used for packaging Frozen pre-cooked meals?
    Modified atmosphere packaging (MAP)
    Reduced oxygen packaging (ROP)
    Sous Vide
    Ultra-High temperature (UHT)
13. How long should you store ready-to-eat TCS food that is prepared on-site?
    Maximum 1 day
    Maximum 3 days
    Maximum 7 days
    Maximum 10 days
14. Stock rotation should be followed.
    FIRST- IN, FIRST-OUT (FIFO)
    LAST- IN, FIRST-OUT (LIFO)
    FIRST-IN LAST-OUT (FILO)
    LAST- IN, LAST-OUT (LILO)
15. Which of the following foods need to be cooled to 41 degrees within 4 hours of delivery? (select all that apply)
    Shellfish
    Milk
    Shell Eggs
    Ice-Cream
16. What is the acceptable receiving temperature for eggs?
    32⁰F
    34⁰F
    40⁰F
    45⁰F
17. Which of the following methods is used to prevent the growth of microorganisms in packaged food by reducing oxygen in packaging?
    ROP
    MAP
    UHT
    HACCP
18. What is the most important factor in choosing an approved supplier?
    It has a HACCP program or other food safety system
    It has documented manufacturing and packing practices
    It has been inspected and complies with local, state, and federal laws
    It has been inspected and complies with WHO
19. Which of the following statement comes under Temperatures Guidelines? (select all that apply)
    locate thermometers in the coolest part of refrigerated unit
    Do not overload coolers or freezers
    Set refrigerators at 39F or above
    Never place hot food in refrigerators
    Internal and external thermometers must be maintained.
20. Most cold TCS food should be delivered at what temperature ______ degrees?
    35˚F or Lower
    41˚F or Lower
    41˚F or Higher
    135˚F or higher
21. What is the maximum acceptable receiving temperature for fresh beef?
    35⁰F
    41⁰F
    45⁰F
    48⁰F
22. You should reject a delivery of frozen steaks covered in ice crystals.
    True
    False
23. Hot food must be cool to ______degree before placing it in the refrigerator.
    70° F
    75° F
    80° F
    85° F
24. In top-to-bottom order, how should a fresh pork roast, fresh ground meat, fresh salmon, a carton of lettuce, and pan of fresh poultry be stored in a cooler?
    Lettuce, salmon, pork roast, ground meat, poultry
    Salmon, roast pork, poultry, ground meat, lettuce
    Salmon, lettuce, poultry, roast pork, ground meat
    ground meat, poultry, Lettuce, salmon, pork roast
25. What is the following foods are below ready-to-eat food?
    raw meat
    poultry
    seafood
    all of the above

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