Receiving inspection, FIFO stock rotation, and proper food storage practices tested on ServSafe exams.
30 cards · basic cards · AI-written, checked twice. Edit anything.
- What is the minimum temperature for hot foods when received?
- 135°F (57°C)
- When should produce be rejected during receiving?
- If it shows signs of pest damage, mold, or deterioration
- How should a delivery with damaged or leaking packages be handled?
- Reject the delivery and do not accept the food
- What must be verified when an order is delivered?
- That the quantity, type, and quality of items match the purchase order
- What should be inspected when receiving eggs?
- The carton and shells for cracks or breaks; reject if shells are broken
- What does FIFO stand for in food storage?
- First In, First Out
- When should food items be labeled with dates?
- Upon receipt and whenever a container is opened
- Where should older stock be placed on a refrigerator shelf?
- In front, so it is used before newer items stored in the back
- Why must raw poultry be stored on the lowest shelf in a cooler?
- To prevent raw poultry juices from dripping onto other foods
- What is the correct order from top to bottom for cooler storage?
- Ready-to-eat foods, raw beef, raw seafood, raw poultry
- What foods should be stored on the top shelf of a refrigerator?
- Ready-to-eat foods, such as deli meats, leftovers, and fresh produce
- What is the safest method to thaw frozen meat?
- In a refrigerator at 41°F (5°C) or below, allowing 24 hours per 5 pounds
- Why is thawing food at room temperature unsafe?
- It allows bacteria to grow rapidly in the temperature danger zone (41°F to 135°F)
- What is the maximum time to thaw frozen meat under cold running water?
- 2 hours, thawing only the amount needed
- What temperature should hot foods be held at in storage?
- 135°F (57°C) or above
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