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?
Show answer
135°F (57°C)- When should produce be rejected during receiving?
Show answer
If it shows signs of pest damage, mold, or deterioration- How should a delivery with damaged or leaking packages be handled?
Show answer
Reject the delivery and do not accept the food- What must be verified when an order is delivered?
Show answer
That the quantity, type, and quality of items match the purchase order- What should be inspected when receiving eggs?
Show answer
The carton and shells for cracks or breaks; reject if shells are broken- What does FIFO stand for in food storage?
Show answer
First In, First Out- When should food items be labeled with dates?
Show answer
Upon receipt and whenever a container is opened- Where should older stock be placed on a refrigerator shelf?
Show answer
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?
Show answer
To prevent raw poultry juices from dripping onto other foods- What is the correct order from top to bottom for cooler storage?
Show answer
Ready-to-eat foods, raw beef, raw seafood, raw poultry- What foods should be stored on the top shelf of a refrigerator?
Show answer
Ready-to-eat foods, such as deli meats, leftovers, and fresh produce- What is the safest method to thaw frozen meat?
Show answer
In a refrigerator at 41°F (5°C) or below, allowing 24 hours per 5 pounds- Why is thawing food at room temperature unsafe?
Show answer
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?
Show answer
2 hours, thawing only the amount needed- What temperature should hot foods be held at in storage?
Show answer
135°F (57°C) or above
FlashKeepers