Purchasing, Receiving, and Storage Flashcards
7 cards from real SERVSAFE MANAGER COURSEBOOK practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Purchasing, Receiving, and Storage flashcards as text
What is the maximum acceptable internal temperature for receiving fresh poultry?
Answer: 41°F (5°C)
Fresh poultry must be received at 41°F (5°C) or lower to remain in the safe temperature zone.
When receiving fresh fish, what is the maximum allowable temperature?
Answer: 41°F (5°C)
Fresh fish must be received at 41°F (5°C) or lower to prevent bacterial growth.
Which of the following is a sign that a canned good should be rejected upon receiving?
Answer: The can has a dented seam
Dented seams on cans can compromise the hermetic seal, potentially allowing contamination or indicating damaged contents.
What method should a food manager use to verify a food shipment matches the purchase order?
Answer: Invoice matching
Invoice matching compares each delivered item against the purchase order to confirm correct quantities, items, and pricing.
At what temperature must frozen foods arrive to be accepted?
Answer: 0°F (-18°C) or lower
Frozen foods must arrive at 0°F (-18°C) or lower and show no signs of thawing or refreezing.
Which action should a food manager take when a delivery of raw ground beef arrives at 50°F (10°C)?
Answer: Reject the shipment
Raw ground beef must be received at 41°F (5°C) or lower; a temperature of 50°F exceeds this limit and the shipment must be rejected.
What should a food manager inspect when receiving a delivery of whole, fresh fish?
Answer: Eyes should be clear and bright
Fresh whole fish should have clear, bright eyes; cloudy or sunken eyes indicate deterioration.