Receiving and Inspecting Deliveries May 22, 2024 by Brian Klein /178 0 votes, 0 avg 0 Receiving and Inspecting Deliveries 1 / 178 How can the internal temperature of most packaged food be checked with a bimetalic-stemmed thermometer during inspection of a delivery? Open the package and insert the stem or probe into the food Insert the stem or probe up to its dimple without touching the package Neither Both Wrong! Thats right! 2 / 178 How can you deny pests access to your operation during deliveries? Check deliveries before bringing them inside Refuse deliveries with evidence of pests Neither Both Wrong! Thats right! 3 / 178 When receiving and inspecting a delivery of canned food, what should be done if the cans have any of these issues? • Rusty cans • Unlabeled cans • Cans with leaks or holes • Swollen or bulging cans • Dented cans Recondition the cans Reject the cans Neither Both Wrong! Thats right! If a can is dusty or dirty it may be reconditioned be cleaning it. But cans with these problems can NOT be reconditioned and must be rejected. 4 / 178 Which of these are signs of a rodent infestation? Rub marks along the walls Droppings near the walls (looks like peppercorns) Gnawing or teeth marks Chew holes on food packages Urine stains that glow in ultraviolet light Entry and escape holes Nests or scattered nesting materials High-pitched screeching sounds (especially at night) All are correct Wrong! Thats right! 5 / 178 Which of these must be included on the label of food that is packaged on site for retail sale? What the food is commonly called or a descriptive statement The quantity or amount of the food The name and location of your operation A list of any artificial colors, artificial flavors, or chemical preservatives in the food A list of ingredients and sub-ingredients in descending order by weight Any major food allergens contained in the food All are correct Wrong! Thats right! These labeling guidelines do NOT include a guests takeout food order, or a guests boxed leftovers. 6 / 178 Your operation may have a list of suppliers based on company specifications, standards, and procedures. What is the only kind of supplier that should be included on this list? Reputable suppliers Approved suppliers Neither Both Wrong! Thats right! 7 / 178 How do suppliers become approved reputable suppliers? They have been inspected, and can show you the reports They meet all applicable local, state, and federal laws Neither Both Wrong! Thats right! 8 / 178 When should frozen fish in reduced-oxygen packaging (ROP) be thawed? When it will be used Before removing it from its package Neither Both Wrong! Thats right! 9 / 178 What documents must be included with a delivery of shellfish? Safety Data Sheets (SDS) Shell stock identification tags Neither Both Wrong! Thats right! 10 / 178 How can you know when there is a Food Recall Notice for a product you use in your operation? Monitor the food recall notifications published by the FDA and USDA for the products you use Usually, a vendor will notify you if your operation has been affected by a food recall Neither Both Wrong! Thats right! 11 / 178 What kind of suppliers does food need to be purchased from? Approved Reputable Neither Both Wrong! Thats right! 12 / 178 What information must be included on the label of food that is packaged on site for retail sale? What the food is commonly called or a descriptive statement The quantity or amount of the food The name and location of your operation A list of artificial colors, artificial flavors, or chemical preservatives A list of ingredients and sub-ingredients in descending order by weight Any major food allergens contained in the food All are correct Wrong! Thats right! These labeling guidelines do NOT include a guests takeout food order, or a guests boxed leftovers. 13 / 178 What are some guidelines and requirements for receiving a key-drop delivery? The delivery is from an approved source The delivery is honestly presented The delivery must be inspected as soon as staff arrive The delivery was stored so the required temperatures are maintained The delivery should NOT be contaminated and must be protected from contamination All are correct Wrong! Thats right! 14 / 178 When can the shellstock identification tag be removed from its container? When it will be saved for 90 days After all of the shellfish have been used Neither Both Wrong! Thats right! 15 / 178 Which of these are signs of a pest infestation? Spotting a few pests Droppings Nests Webs Egg casings Broken body parts (wings and legs) Damage to product packaging Damage to the facility Strong oily odor from cockroaches All are correct Wrong! Thats right! 16 / 178 You are inspecting and receiving a delivery of food in packages. Never allow food to enter your operation without first checking it’s temperature requirements. Some foods are delivered in a special kind of package (Frozen fish, ROP and MAP) that requires it’s temperature to be checked in a different way. What are the normal steps for checking the temperature of most kinds of packaged foods? Choose the best type of thermometer for the task Open the package and insert the stem or probe of your thermometer into the food Take another reading in a different spot (temperature may vary in other areas) Make sure the sensing area for your type of thermometer is fully immersed in the food Do NOT touch the package with the thermometer stem or probe to avoid cross contamination All are correct Wrong! Thats right! 17 / 178 After a crisis in your operation, throw out any food that could be contaminated. What is another reason to throw out food? Damaged packaging Spoiled food Neither Both Wrong! Thats right! 18 / 178 Which of these seafoods were delivered with the correct documents? Farm-raised fish with documentation that it was raised by FDA standards Shellfish with identification tags that show when and where it was harvested Fish served raw or undercooked with documentation that it was frozen correctly All are correct Wrong! Thats right! These documents must be kept of file for 90 days from the date the last fish or shellfish was used. 19 / 178 A delivery of shellfish must be received with shell stock identification tags. What information is on these documents? When and where the shellfish were harvested Proof that the shellfish are from an approved source Neither Both Wrong! Thats right! 20 / 178 Which of these are procedures that staff should follow when inspecting and receiving a delivery? Examine the truck for signs of contamination Inspect deliveries immediately upon arrival Receive only one delivery at a time Spot-check weights of food products Immediately count quantities Check for damaged, repackaged, or mishandled food Once an item is accepted, store it quickly Schedule enough time to inspect the delivery Take sample temperatures of TCS food All are correct Wrong! Thats right! 21 / 178 Food packaged on-site for retail sale must be labeled with specific information. What situation does NOT require this labeling? A guest’s leftovers are packaged to take home A guests take-out order Neither Both Wrong! Thats right! 22 / 178 Who’s inspection reports should review these areas? • Receiving and storage • Processing • Shipping • Cleaning and sanitizing • Personal hygiene • Staff training • Recall program • HACCP program or other food safety system Your supplier’s inspection reports Your inspection reports Neither Both Wrong! Thats right! 23 / 178 What must be done before you accept a delivery? Inspect the food according to the criteria Make sure that you purchase safe food Neither Both Wrong! Thats right! 24 / 178 When can shellfish become contaminated with biological toxins? When the shellfish are time-temperature abused When the shellfish eat marine algae that contain toxins Neither Both Wrong! Thats right! 25 / 178 How can parasites be prevented from causing foodborne illness? Cooking food to its required minimum internal temperature Purchasing food from approved, reputable suppliers Neither Both Wrong! Thats right! The most important measure to prevent parasites is purchasing food from approved reputable suppliers. 26 / 178 When does frozen fish need to be delivered with documents indicating how it was correctly frozen before you received it? When it’s in reduced-oxygen packaging (ROP) When it will be served raw or undercooked Neither Both Wrong! Thats right! 27 / 178 What are the temperature requirements for the delivery of hot TCS food? Cool from 135°F to 41°F or lower within six hours Receive at an internal temperature of 135°F or higher Neither Both Wrong! Thats right! 28 / 178 Reject any food or non-food item that has signs of pests. What are some examples? Chew marks, droppings, dead pests, or soiled areas Sightings (seeing pests) or pest damage Neither Both Wrong! Thats right! 29 / 178 When receiving and inspecting a delivery, what should be done with food products immediately after being examined and accepted? Cooled to 41°F or lower within four hours Quickly stored in the appropriate location Neither Both Wrong! Thats right! 30 / 178 What are some guidelines for training staff? Document when an employee completes training Train all staff on general food safety Train staff to follow procedures Train individual food handlers for knowledge that is specific to their tasks Train specific staff on the guidelines and criteria for inspecting deliveries All are correct Wrong! Thats right! Once staff are trained, monitor them to make sure they are following procedures 31 / 178 What are some criteria to consider when inspecting a delivery of Shell Eggs? The eggs should NOT have an odor of sulfur The egg shells should be clean and NOT broken Liquid, frozen, and dehydrated egg products should be pasteurized Shell eggs should be received at an air temperature of 45˚f or lower The eggs should have a USDA inspection mark and comply with the USDA grading standards All are correct Wrong! Thats right! 32 / 178 Which guidelines should staff follow when inspecting and receiving a delivery? Look for signs of contamination on the delivery vehicle Inspect the delivery as soon as it arrives Inspect and store each delivery before accepting the next Spot-check weights and take sample temperatures of TCS food Immediately count quantities Check for damaged, repackaged, or mishandled food Store items quickly once they have been accepted Schedule enough time to inspect the delivery Log incident on the invoice for rejected items All are correct Wrong! Thats right! 33 / 178 What are the temperature requirements for the delivery of shucked shellfish? Receive at 45°F or lower Cool to 41°F or lower within four hours of delivery Neither Both Wrong! Thats right! 34 / 178 Which is a prevention measure for viruses? Purchasing food from approved, reputable suppliers Practice good personal hygiene Neither Both Wrong! Thats right! The most important prevention measure for viruses is practicing good personal hygiene 35 / 178 What are some criteria to consider when inspecting the labels and dates of food? Food should be delivered in original packaging with the manufacturer’s label clean and intact Food should be marked with a future use-by date or expiration date from the manufacturer Neither Both Wrong! Thats right! packaging should be intact and in food condition 36 / 178 You should consider reviewing inspection reports when choosing suppliers for your operation. The reports need to address these areas: • Shipping • Processing • Recall program • Staff training • Personal hygiene • Receiving and storage • Cleaning and sanitizing • Food safety management system Who should have performed the inspection of your supplier? The FDA The USDA An authorized third party All are correct Wrong! Thats right! 37 / 178 Food packaged in your operation and sold to guests to bring home must be labeled. When does this label need to include a list of ingredients in descending order by weight? When the food contains more than one ingredient When the food contains a Big Eight Allergen Neither Both Wrong! Thats right! 38 / 178 According to ServSafe, which criteria requires canned food items to be rejected when inspecting a delivery? Severe dents in the seam Deep dents in the body of the can Rusty or dirty cans Missing or damaged labels Cans that have holes Swollen or bulging ends Visible signs of leaking A flawed seal Missing or past expiration date All are correct Wrong! Thats right! 39 / 178 Why can’t a food service operation offer food prepared in a private home? Private homes are NOT inspected Private homes are NOT regulated Neither Both Wrong! Thats right! Food prepared at home is from an unsafe source because private homes are NOT inspected by regulatory authorities. 40 / 178 What are OSHA’s regulations regarding Safety Data Sheets (SDS)? OSHA regulations require that you keep and consult a Safety Data Sheet (SDS) for each chemical used in your operation OSHA regulations give staff the right to review Safety Data Sheets (SDS), and employers must keep the sheets accessible Neither Both Wrong! Thats right! 41 / 178 Who should you request recent inspection reports from for review? Your suppliers Your PCO Neither Both Wrong! Thats right! An approved reputable supplier should be able to produce inspection reports upon request. Your PCO is your Pest Control Operator. 42 / 178 A supplier’s inspection reports can be from the U.S. Department of Agriculture (USDA), the Food and Drug Administration (FDA), or an authorized third party. What should the reports be based on? Good Agricultural Practices (GAP) Good Manufacturing Practices (GMP) Neither Both Wrong! Thats right! 43 / 178 How do you check the meat, poultry, and fish temperature during receiving and inspecting? Hold the probe as close to the food as possible without touching it Insert the stem or probe directly into the thickest part, usually the center Neither Both Wrong! Thats right! 44 / 178 Which procedures required a haccp plan? Curing food Custom processing animals Packaging food using a Reduced Oxygen Packaging (ROP) method Smoking food to preserve it Sprouting seeds or beans Treating (pasteurizing) juice on-site and packaging it for later sale Using additives or vinegar to preserve food and remove the need for temperature control All are correct Wrong! Thats right! 45 / 178 What should a supplier’s inspection reports be based on? Good manufacturing practices (GMP) Good agricultural practices (GAP) Neither Both Wrong! Thats right! 46 / 178 Reject a delivery of frozen food if you see evidence that it has been thawed and refrozen. Which of these are signs to look for in or on the product, packaging, or boxes? Dampness Fluids or fluid stains Frozen blocks of fluids Frozen liquids Ice crystals Discoloration Dryness All are correct Wrong! Thats right! Food that has been thawed and refrozen may have been time-temperature abused. It’s impossible for you to know if this food has been thawed and refrozen correctly and because this is NOT a common practice you should reject the delivery. 47 / 178 What must be followed when disposing of chemicals? The manufacturer’s directions Local regulatory requirements Neither Both Wrong! Thats right! 48 / 178 What should be avoided when checking the temperature of packaged food items? Do NOT puncture the package with the stem or probe Do NOT touch any part of the package with the stem or probe Neither Both Wrong! Thats right! 49 / 178 What are the requirements for removing Shellfish Identification Tags from their containers? Do NOT remove the shell stock tag from the container until the last shellfish has been used Write the date on the shell stock tag, then keep the tag on file for 90 days from that date Neither Both Wrong! Thats right! 50 / 178 How can staff make stock rotation easier during storage when receiving and inspecting a delivery? By labeling the food items with the date it was received By storing the newer food items behind the older ones Neither Both Wrong! Thats right! 51 / 178 How can the temperature of food in reduced oxygen packaging (ROP) be measured without opening the package? Place the thermometer stem or probe between two packages Wrap the package around the thermometer stem or probe Neither Both Wrong! Thats right! 52 / 178 When can you package fresh juice on-site for retail sale without a variance? The it has a warning label according to local regulations When it will be packaged using an ROP method Neither Both Wrong! Thats right! 53 / 178 What kind of delivery needs to be inspected by the first available staff arriving at the operation to ensure it meets these conditions? • It is presented honestly • It is from an approved source • It was protected and has NOT been contaminated • It was stored in the right place to maintain the correct temperature Live shellfish A key drop delivery Neither Both Wrong! Thats right! 54 / 178 What are the temperature requirements for the delivery of shell eggs? Receive at an air temperature of 45°F or lower Cool to 41°F or lower within four hours of delivery Neither Both Wrong! Thats right! Shucked shellfish and milk also have a receiving temperature of 45°F or lower. Shucked shellfish and milk must be cooled to 41°F or lower within four hours of delivery, but eggs do NOT. 55 / 178 What can help ensure the safety and quality of your operation’s food? Following good receiving procedures Purchasing from approved, reputable suppliers Neither Both Wrong! Thats right! 56 / 178 Instructions for what to do with the recalled item will be in the vendor’s notification or the recall notice. What might you be instructed to do with it? Throw the food out Return it to the vendor Neither Both Wrong! Thats right! 57 / 178 How are the receiving temperatures for Live Shellfish and Shucked Shellfish different? Live shellfish can be received at an internal temperature of 50°F or lower Both live and shucked shellfish should be received at an air temperature of 45°F or lower Neither Both Wrong! Thats right! Cool live and shucked shellfish to an internal temperature of 41°F or lower within four hours of receiving. 58 / 178 During a key drop delivery, the items are brought inside the operation and placed in a cooler, freezer, or dry-storage area. What must be considered when choosing these storage locations? The food must maintain the correct temperature The food must be protected from contamination Neither Both Wrong! Thats right! 59 / 178 Suppliers can attach tags to packages that monitor time and temperature during shipment and storage. An irreversible color change appears on the tags to alert when the product has been time-temperature abused. What are these tags called? A Time-temperature Indicator (TTI) Maximum Registering thermometer (MRT) Neither Both Wrong! Thats right! A Maximum Registering thermometer (MRT) measures the highest temperature reached during use, but it doesn’t measure how long the temperature was maintained. 60 / 178 Inspecting and receiving a delivery begins with checking the truck for visual signs of contamination. What else should be done? Make sure food is received at the correct temperature Quickly store accepted food items in their correct areas Neither Both Wrong! Thats right! 61 / 178 What information is included on a chemicals Safety Data Sheet (SDS)? The identity of ingredients Safe use and handling instructions A list of necessary precautions The manufacturer’s name and address All are correct Wrong! Thats right! 62 / 178 What are the temperature requirements for the delivery of milk? Receive at 45°F or lower Cool to 41°F or lower within four hours of delivery Neither Both Wrong! Thats right! 63 / 178 How can pests be prevented from entering your operation with deliveries? Check all deliveries before they enter your operation Refuse shipments in which you find pests or signs of pests Neither Both Wrong! Thats right! Some signs of pests include damage to packaging, egg cases, and body parts (wings, legs). 64 / 178 What should you do after an employee completes food safety training? Keep records of the training you provide Monitor them to ensure they follow procedures Neither Both Wrong! Thats right! 65 / 178 What should be written on the shellstock identification tag once all the shellfish in the container have been used? The date that the last shellfish was used Do NOT use, and do NOT discard Neither Both Wrong! Thats right! 66 / 178 Remove frozen ROP fish from its package before thawing it in a cooler. When thawing ROP fish under running water, when can it be removed from its package? Before thawing Soon after thawing Neither Both Wrong! Thats right! 67 / 178 How can you make sure your purchases are safe? Choose suppliers with products from safe sources Review your supplier’s recent inspection reports Choose suppliers that are approved and reputable All are correct Wrong! Thats right! 68 / 178 To avoid cross-contact, what should be done with food packaged on-site for retail sale? Identify Big Eight Allergens Label it properly Neither Both Wrong! Thats right! 69 / 178 How do you know when the manufacturer recalled a food product used in your operation? The vendor will usually notify you of the recall By monitoring FDA and USDA recall notifications Neither Both Wrong! Thats right! 70 / 178 What are some reasons to reject a delivery of dairy products? The product has an unusual odor The product contains foreign matter The product has an expired sell-by date The product has a sour, bitter, or moldy taste All are correct Wrong! Thats right! 71 / 178 What are some guidelines for vending machine operation? Check the shelf-life of products daily Keep food in original packaging Throw out cold TCS food after seven days Wash and wrap produce with edible peels Keep TCS food out of the TDZ Protect food from contamination All are correct Wrong! Thats right! 72 / 178 Which areas should be addressed in a suppliers inspection reports? Cleaning and sanitizing Food safety management systems Personal hygiene Processing Recall program Receiving and storage Shipping Staff training All are correct Wrong! Thats right! 73 / 178 Why do mushrooms need to be purchased from approved, reputable suppliers? Biological toxins are NOT destroyed by cooking or freezing Dangerous mushrooms are difficult to identify Neither Both Wrong! Thats right! Because biological toxins cannot be destroyed by cooking or freezing, its important to purchase food with this risk from approved, reputable suppliers. 74 / 178 What are some criteria to consider when inspecting a delivery of beef? Aged beef may have a darker color Vacuum-sealed beef could appear purplish Fresh beef should have a bright, cherry-red color All are correct Wrong! Thats right! 75 / 178 Which food safety programs can be the foundation of your operations food safety management system? Food Safety Training Personal hygiene Pest-control Which food safety programs can be the foundation of your operations food safety management system?Module 08CheckboxAll are correct Fatigue or general weakness Abdominal discomfort Tea coloured urine Poor appetite Wrong! Thats right! 76 / 178 What are some criteria to consider when inspecting a delivery of fish? Bright red gills Proper packaging Bright shiny skin Bright, clear, full eyes Mild ocean or seaweed smell Temperature of 41°F or lower Firm flesh that springs back when touched The fish have been kept cool with crushed self-draining ice All are correct Wrong! Thats right! 77 / 178 Which of these methods of food preparation require a variance from your regulatory authority? Curing food Processing wild game for personal use Offering live shellfish from a display tank Packaging food using a Reduced Oxygen Packaging (ROP) method Packaging fresh juice on site for sale at a later time (unless the juice has a warning label) Smoking food to preserve it but NOT to enhance flavor sprouting seeds or beans Using food additives or components to preserve or alter food so it no longer needs time and temperature control for safety All are correct Wrong! Thats right! 78 / 178 What is it called when you are notified by a vendor and asked to return or discard a specific food item that you may have purchased? A food recall notification An Allergen Special Order Neither Both Wrong! Thats right! 79 / 178 To ensure that deliveries can be received correctly, when should you schedule them to arrive? So that only one delivery arrives at a time Staff have enough time to inspect and store it Neither Both Wrong! Thats right! 80 / 178 These four cold TCS foods may be received at an air temperature of 45°F or lower. For most others, it must be 41°F or lower. • Live shellfish • Shucked shellfish • Shell eggs • Milk Which must be cooled from 45°F to 41°F within four hours? Both shellfishes The shell eggs Neither Both Wrong! Thats right! 81 / 178 What are the conditions for re-serving condiments or prepackaged foods? Condiments, like bottles of ketchup or mustard, may be reserved if closed between uses Prepackaged food may be reserved if it is unopened, clean, and in good condition Neither Both Wrong! Thats right! 82 / 178 What are some criteria to consider when inspecting a delivery of dairy products? Milk should have a sweetish flavor Cheese should have a clean and unbroken rind Butter should be uniform in color and have a firm texture Cheese should have a typical flavor, texture, and a uniform color Receive milk at 45˚f or lower, then cool the milk to 41˚f or lower within four hours All are correct Wrong! Thats right! 83 / 178 When does food need to be labeled with this information? • The amount of the food • Chemical preservatives • List of major food allergens • The name or a description of the food • The name and location of the business • List of ingredients in order by weight • List of artificial colors and flavors When packaged in the operation and sold to customers for use at home When the food contains more than one ingredient Neither Both Wrong! Thats right! 84 / 178 Which is a ServSafe guideline for checking the temperature of food in a non-vacuum sealed package? Open the package so the stem or probe can be inserted into the food The entire sensing area of the stem or probe must be in the food Avoid puncturing or touching the package with the stem or probe All are correct Wrong! Thats right! 85 / 178 Your suppliers must be inspected by the USDA, the FDA, or an authorized third party. How can approved, reputable suppliers prove this? By showing recent inspection reports By taking a tour of their facility Neither Both Wrong! Thats right! 86 / 178 Where can the parasite cryptosporidium parvum be found? Contaminated water and produce Daycare and medical facilities Neither Both Wrong! Thats right! 87 / 178 A shellstock identification tag indicates when and where shellfish were harvested and that they’re from an approved source. How should you maintain these tags? Keep the tags on the container until all the shellfish are used Save the tag for 90 days after all the shellfish are used Neither Both Wrong! Thats right! 88 / 178 Receiving and inspecting a delivery begins with a visual inspection of the delivery truck. What conditions should the truck be examined for? Evidence of pests Evidence of contamination Neither Both Wrong! Thats right! 89 / 178 What are the requirement for the chemicals you use and store in your operation They must be necessary for the operation They must be approved for use in food service They must be purchased from approved suppliers All are correct Wrong! Thats right! 90 / 178 Make sure your equipment is working correctly by checking it yourself regularly. But only allow qualified people to perform the regular maintenance of your equipment. How can you arrange this? Schedule maintenance with your supplier Schedule maintenance with the manufacturer Neither Both Wrong! Thats right! 91 / 178 Bulk unpackaged food doesn’t need to be labelled (bakery products, unpackaged food portioned for customers) if it meets these requirements: The product is making no health or nutrition claims Any other labeling requirements for the jurisdiction are also met The food was prepared in an operation that is regulated and inspected The food is prepared on-site or at another location owned by the same person All are correct Wrong! Thats right! 92 / 178 Why does ServSafe suggest that you, or your operation’s owner, consider meeting and developing relationships with your suppliers? To take a tour of their facility To learn their food safety practices Neither Both Wrong! Thats right! 93 / 178 When does a fish delivery need to come with documents? Farm-raised fish must have documents showing that the fish were raised according to FDA standards Fish that will be served raw or undercooked must have documents showing that the fish was frozen properly Neither Both Wrong! Thats right! Keep these documents for at least 90 days after the the last fish from the delivery is used. 94 / 178 How is Sous Vide Food cooked? In airtight, vacuum-sealed bags In hot water at controlled temperatures Neither Both Wrong! Thats right! Sous Vide Food is classified as Reduced Oxygen Packaging (ROP) because it’s vacuum sealed. There are three types of Reduced Oxygen Packaging (ROP). They are: Sous Vide Food; other kinds of vacuum sealed packaging; and Modified Atmosphere Packaging (MAP). 95 / 178 Some operations give a key to their supplier to make deliveries after hours when the establishment is closed. What kind of delivery is this known as? A key drop delivery An unapproved delivery Neither Both Wrong! Thats right! 96 / 178 When can raw and unpackaged meat, poultry, or seafood be offered to guests for self-service? Rady-to-eat (RTE) food like sushi or raw shellfish served at a salad bar or buffet When it’s a portion that will be cooked and eaten immediately on site, like a Mongolian BBQ Neither Both Wrong! Thats right! 97 / 178 Meat, fish, or poultry with what kind of texture should be rejected when inspecting a delivery? Dry Soft Slimy Sticky Leaves an imprint when touched All are correct Wrong! Thats right! 98 / 178 What features should your receiving area have? Clean Secure Well-lit All are correct Wrong! Thats right! 99 / 178 When a food delivery arrives, it should be inspected immediately. Then everything must be put in the correct storage areas as soon as possible. How can you make sure this happens? Have enough trained staff available at delivery time Schedule the delivery to arrive during non-peak hours Neither Both Wrong! Thats right! 100 / 178 What tools and equipment should you provide for staff when receiving and inspecting deliveries? Clean hand trucks, carts, dollies, containers, and enough storage space The correct thermometers, purchase orders, and scales Neither Both Wrong! Thats right! 101 / 178 Which food preparation methods requires a variance from regulatory authorities? Curing food Processing wild game for personal use Offering live shellfish from a display tank Packaging food with an ROP method Packaging and selling fresh juice without a warning label Smoking food to preserve it Sprouting seeds or beans Using additives to preserve food so it doesn’t need temperature control All are correct Wrong! Thats right! 102 / 178 According to the rules for retail sale, what must be on the label of food packaged on-site and sold to customers to take home? Quantity of food Include common name Artificial colors and flavors Source of major food allergens Ingredients in descending order of weight Name and place of business for the manufacturer, packer, or distributor All are correct Wrong! Thats right! 103 / 178 Which statement is true about Modified Atmosphere Packaging (MAP)? MAP stands for Modified Atmosphere Packaging Many fresh-cut produce items are packaged this way Oxygen inside the package may be replaced with carbon dioxide or nitrogen Package that is vacuum sealed or has nitrogen or other non oxygen gasses added to prevent spoilage of product Process that employs a gas flushing and sealing process or reduction of oxygen through respiration of vegetables All are correct Wrong! Thats right! 104 / 178 In what condition should a delivery of frozen food be received? The food must be received frozen solid Receive at an air temperature of 50°F or lower Neither Both Wrong! Thats right! If a frozen food item is delivered quickly it can stay safe in an air temperature of 50°F or lower, as long as it remains frozen solid. Once it has been received, store it at an air temperature low enough to keep it frozen. 105 / 178 What information is stated on the documents that must be included with a delivery of fish that will be served raw or undercooked? Verification that the fish was raised according to FDA standards Verification that the fish was correctly frozen by the manufacturer Neither Both Wrong! Thats right! 106 / 178 How should a delivery of live shellfish (oysters, clams, mussels, and scallops) be received? With a mild ocean or seaweed smell With closed and unbroken shells Alive (react when handled) At an air temperature of 45˚F or lower and an internal temperature of 50˚F or lower All are correct Wrong! Thats right! 107 / 178 What food packaging method are these examples of? • Vacuum-packed • Sous vide food • Modified Atmosphere Packaging (MAP) Reduced-oxygen packaging (ROP) Canning food Neither Both Wrong! Thats right! 108 / 178 What kind of unpackaged food can be offered without a label if these conditions are met? • The regulatory authority allows it • There are no health or nutrition claims • The food was prepared on-site (or another site with the same owner) • The food was prepared in a regulated operation. Bulk foods like bakery products Food pre-portioned for customers Neither Both Wrong! Thats right! 109 / 178 What are some problems with the packaging of food that require the food to be discarded? When it’s dirty When it’s leaking When it’s discolored When it’s water-stained All are correct Wrong! Thats right! 110 / 178 A food product in reduced oxygen packaging (ROP) must be rejected if the packaging has what problem? The package is swollen or bloated The package is leaking Neither Both Wrong! Thats right! 111 / 178 What should you check for on its label when handling or preparing frozen fish in reduced-oxygen packaging (ROP)? When the fish should be thawed When to remove it from the package Neither Both Wrong! Thats right! 112 / 178 What is an approved supplier? An approved supplier follows all local, state, and federal laws An approved supplier can show you their recent inspection reports Neither Both Wrong! Thats right! This applies to all of your operations suppliers, like growers shippers packers manufacturers distributors and local markets 113 / 178 What should be used to check the temperatures of food during receiving? The correct thermometers for the food The temperature gauge for the storage unit Neither Both Wrong! Thats right! 114 / 178 What process should follow these steps? • Set the rejected item aside • Tell the delivery person why it was rejected • Get a signed adjustment or credit slip before returning the item • Note the incident on your receiving documents Rejecting a delivered item during inspection Monitoring your cleaning program Neither Both Wrong! Thats right! 115 / 178 A delivery of frozen food should be rejected if there is any evidence of thawing. What signs should you look for in the packaging or boxes that indicate a product has been thawed and refrozen? Dampness Fluids or fluid stains Chunks of frozen liquid Ice crystals Product discoloration Product dryness All are correct Wrong! Thats right! 116 / 178 When food has been thawed and refrozen, it’s likely to have been time-temperature abused and should be rejected at delivery. What could be evidence that a food product has been thawed and refrozen? Liquids or water stains in or on the packaging Ice crystals or frozen liquids on food or packaging Neither Both Wrong! Thats right! 117 / 178 When suppliers come after hours and put delivery away themselves what conditions do your have to look for when inspecting it in the morning? The delivery is honestly presented The delivery has NOT been contaminated The delivery is from an approved source The delivery is protected from contamination The delivery was stored so the required temperatures are maintained All are correct Wrong! Thats right! 118 / 178 How can an operation prevent parasites from causing foodborne illness when serving raw or undercooked fish? Ensuring the fish was correctly frozen by the manufacturer Purchasing the fish from aproved Neither Both Wrong! Thats right! 119 / 178 Which of these are criteria to consider when inspecting a delivery of canned food? Severe dents in the seam Deep dents in the side (body of the can) Rusty or dirty cans Missing or damaged labels Cans that have holes Swollen or bulging ends Visible signs of leaking A flawed seal Past or do NOT have expiration dates All are correct Wrong! Thats right! 120 / 178 Some thermometers are NOT designed to be calibrated. What must be done with these thermometers when they lose their accuracy? Send it back to the manufacturer to be calibrated Replace it with an accurate thermometer Neither Both Wrong! Thats right! 121 / 178 When should you contact your Pest Control Operator (PCO)? When you see feces from pests When you see nests or scattered nesting materials When you notice damage (chew marks) to the facility caused by pests When you notice damage (chew marks) on packaging caused by pests All are correct Wrong! Thats right! 122 / 178 Fish in Reduced Oxygen Packaging (ROP) should remain in the package and frozen until used. When it can be removed from the package depends on how it will be thawed. Which is correct? When thawing frozen fish in cold storage, take it out of its package first When thawing frozen fish under running water, take the it out of its package before or soon after Neither Both Wrong! Thats right! 123 / 178 Make sure to check the concentration of a sanitizer solution with the correct test kit for the type of sanitizer being used. Where can you be sure to get the right test kits? From the manufacturer From your supplier Neither Both Wrong! Thats right! 124 / 178 Which of these are food processing methods that require a haccp plan? Curing food Custom processing animals Packaging food using a Reduced Oxygen Packaging (ROP) method Smoking food to preserve it Sprouting seeds or beans Treating (pasteurizing) juice on-site and packaging it for later sale Using additives or vinegar to preserve food and remove the need for temperature control All are correct Wrong! Thats right! 125 / 178 How will you know if a product you purchased is recalled by the manufacturer? By monitoring recall notifications from the FDA and USDA The vendor will notify you when there has been a recall Neither Both Wrong! Thats right! You can stay updated by monitoring the recall notifications issued by the FDA and USDA for the products that you use in your operation. 126 / 178 Live shellfish (oysters, clams, mussels, scallops) should be rejected when they’re delivered in what condition? Have a strong fishy odor Have a slimy, sticky, or dry texture Have shells that are muddy or broken Shells stay open and do NOT react to handling (dead) Have NOT been delivered at the correct temperature All are correct Wrong! Thats right! Live shellfish (oysters, clams, mussels, and scallops) should be delivered at an air-temperature of 45˚f or lower and an internal temperature of 50˚f or lower. 127 / 178 Deliveries of shellfish and farm-raised fish must come with documents. Frozen fish that will be served raw or undercooked also need documents. How long do you need to save these documents? For 90 days after the last fish is used Until all of the fish have been used Neither Both Wrong! Thats right! 128 / 178 Ice crystals or chunks of frozen liquids can be evidence of thawing and refreezing when found where? At the bottom of cases or boxes In or on the food or its packaging Neither Both Wrong! Thats right! When thawing and refreezing is NOT done in a controlled manner, it is time-temperature abuse. Food items with evidence of this should be rejected. 129 / 178 How do you check the temperature of packaged food? Open the package Insert the entire sensing area of the stem or probe into the food Allow at least 15 seconds to get an accurate reading Avoid touching the package with the stem or probe to prevent cross-contamination All are correct Wrong! Thats right! 130 / 178 What needs to be looked at during the visual inspection of the food items? Count quantities Spot-check weights Sample temperatures of TCS food Inspect food and packaging All are correct Wrong! Thats right! 131 / 178 Which suppliers must meet all applicable local, state, and federal laws? All of your direct suppliers All of your supplier’s suppliers Neither Both Wrong! Thats right! Each of your direct suppliers and the secondary suppliers in your supply chain, must meet all applicable local, state, and federal laws. 132 / 178 What are the temperature requirements for the delivery of milk? Receive Milk at 45°F or lower Cool Milk to 41°F or lower within four hours Neither Both Wrong! Thats right! 133 / 178 What should be identified on the label of food packaged on-site for retail sale? Big Eight Food Allergens Any additional labeling requirements Neither Both Wrong! Thats right! 134 / 178 When inspecting a delivery, which criteria calls for rejecting a food product in Reduced Oxygen Packaging (ROP)? Discoloured packaging Packaging is bloated or leaking The seal or packaging is damaged Packages that have been tampered with All are correct Wrong! Thats right! 135 / 178 Which parasites can be prevented from causing foodborne illness by purchasing from approved reputable suppliers? Anisakis simplex Cryptosporidium parvum Giardia duodenalis Cyclospora cayetanensis All are correct Wrong! Thats right! 136 / 178 Who does ServSafe recommend developing relationships with and knowing their food safety practices? Your suppliers Your inspectors Neither Both Wrong! Thats right! 137 / 178 Why is purchasing plants, mushrooms, and seafood from approved, reputable suppliers critical to preventing illness from biological toxins? Because biological toxins are NOT destroyed by cooking or freezing Because biological toxins can’t be seen, smelled, or tasted Neither Both Wrong! Thats right! It can be difficult to identify food contaminated with biological toxins. And since they can NOT be destroyed by cooking or freezing, you must be sure that these foods are from a safe source. 138 / 178 What items may be re-served? Condiment packets Washed and wrapped fruit Individually wrapped crackers Unopened packages in good condition Condiments in original containers Condiments in containers designed to prevent cross-contamination Wrong! Thats right! 139 / 178 What information is stated on the documents that must be included with farm-raised fish? Verification that the fish was correctly frozen by the manufacturer Verification that the fish was raised according to FDA standards Neither Both Wrong! Thats right! 140 / 178 What should be done when a food handler completes training? Make a record of their training Monitor to ensure they follow procedures Neither Both Wrong! Thats right! 141 / 178 What is required for an approved reputable supplier? Have established a good reputation for food safety and regulatory compliance Follows a food safety management system like HACCP or AMC Meet all applicable local, state, and federal laws Can provide inspection reports from the USDA, the FDA, or a third-party inspector All are correct Wrong! Thats right! 142 / 178 What is Vacuum Packaging? Vacuum packaging is a method of Reduced Oxygen Packaging (ROP) Vacuum packaging is done by removing the air from around a product and sealing it tightly in a package Neither Both Wrong! Thats right! There are three common rop methods: vacuum packaging; sous vide; and modified atmosphere packaging (map) 143 / 178 Which of these does an approved, reputable supplier need to have? A good reputation for food safety and regulatory compliance A food safety management system like HACCP or AMC Adherence to the necessary local, state, and federal laws All are correct Wrong! Thats right! 144 / 178 Which of these are reasons to reject a delivery of fish? The fish have dull, dry skin The fish have dull gray gills The fish have a strong ammonia or fishy smell The fish have cloudy, red-rimmed, or sunken eyes The fish have tumors, abscesses, or cysts The fish have soft flesh that leaves an imprint when touched All are correct Wrong! Thats right! 145 / 178 What are the temperature requirements for the delivery of most cold TCS foods? Receive at 41°F or lower unless otherwise specified Receive at an internal temperature of 50°F or lower Neither Both Wrong! Thats right! 146 / 178 Under what condition is a label NOT required for bulk unpackaged food in a self-service area? The operation is regulated The jurisdiction allows it Neither Both Wrong! Thats right! 147 / 178 How can food be protected from contamination in self-service areas? Install sneeze guards Use food covers Neither Both Wrong! Thats right! Food can also be protected from contamination with packaging or by placing it in display case. 148 / 178 What are some criteria to consider when inspecting the labels on a delivery of shellfish (oysters, clams, mussels, and scallops)? Shucked and live shellfish: non-returnable containers labeled with the packer’s name, address, and certification number Shucked shellfish: Small containers have "best if used by," and bigger ones have the date the shellfish were shucked Neither Both Wrong! Thats right! 149 / 178 Which guidelines can prevent cross contamination for during storage? Wrap or cover all food during storage Separate raw TCS food and RTE food Thaw frozen food below RTE food Store RTE food above raw TCS food Shelf food in order of cooking temperatures All are correct Wrong! Thats right! You can store raw meat, poultry, and seafood with or above ready-to-eat food if they’re all commercially processed and packaged. 150 / 178 What guidelines should you follow for your receiving and inspecting crew? Choose specific staff to be responsible for inspecting and receiving deliveries Have enough trained staff available to quickly inspect and store deliveries Provide staff with the training, the tools, and the criteria they’ll need Schedule deliveries at a time when your crew can receive them properly All are correct Wrong! Thats right! 151 / 178 Which bacteria is a risk to food in reduced oxygen packaging (ROP)? Clostridium botulinum Listeria monocytogenes Neither Both Wrong! Thats right! 152 / 178 The inspection reports of an approved, reputable supplier should address these areas: • Shipping • Processing • Staff training • Recall programs • Personal hygiene • Receiving and storage • Cleaning and sanitizing • Food Safety Management Systems Which is an example of a Food Safety Management System? Hazard Analysis Critical Control Points (HACCP) Active Managerial Control (AMC) Neither Both Wrong! Thats right! 153 / 178 How do you check the food temperature in regular, non-vacuum-sealed packages? Open the package and insert the thermometer stem or probe directly into the food Fully immerse the sensing area of the stem or probe in the food without touching the package Neither Both Wrong! Thats right! 154 / 178 To avoid opening or puncturing food in reduced-oxygen packaging (ROP), how should the thermometer probe or stem be used to check the temperature of ROP food? With the stem or probe between two packages With one package folded around the stem or probe Neither Both Wrong! Thats right! 155 / 178 Both live and shucked shellfish may be received at an air temperature of 45°F at delivery. What additional temperature requirements does a delivery of live shellfish have? Receive at an internal temperature of 50°F or lower Cool to 41°F or lower within four hours of delivery Neither Both Wrong! Thats right! 156 / 178 What are some signs of a rodent infestation? Rub marks along the walls Small droppings around the walls (looks like peppercorns) Gnawing or teeth marks Chew holes on food packages in the dry storage area Urine stains that glow under ultraviolet light Entry and escape holes Scattered or constructed nesting materials High-pitched screeching sounds at night All are correct Wrong! Thats right! 157 / 178 How can illness from Biological Toxins be prevented? Control time and temperature when handling raw fish Get plants, mushrooms, and seafood from safe sources Neither Both Wrong! Thats right! 158 / 178 Food packaged on-site for retail sale must be labeled. If the food contains a Big Eight Allergen, it must be clearly identified on the label. What is the only exception to this rule? The name of the food includes the name of the allergen When the food will NOT be mistaken for something else Neither Both Wrong! Thats right! For example, the label on a product named, “Savory Peanut Butter,” would NOT need to indicate that it contains the allergen peanuts. But if the same product was named, “Savory Butter Spread,” the label would need to indicate that it contains peanuts. 159 / 178 Receiving and inspecting deliveries should be assigned to staff trained to follow the proper guidelines and criteria. What tools should be provided for them during the deliveries? Thermometers and scales Purchase orders Neither Both Wrong! Thats right! 160 / 178 What kind of foods are linked with the bacteria clostridium botulinum and its illness botulism? Improperly canned food Reduced-oxygen packaging (ROP) Food with a low acidity level All are correct Wrong! Thats right! Low-acid vegetables that have been time-temperature abused, untreated garlic and oil mixtures, and baked potatoes have also been linked. 161 / 178 Which food items can be displayed in a self-service area without packaging, sneeze guards, or a display case to protect them from contamination? Foods that require hulling before eating, like nuts in a shell Foods that require peeling, like whole raw fruits and vegetables Neither Both Wrong! Thats right! 162 / 178 What kind of supplier meets all applicable local, state, and federal laws? Approved suppliers Reputable suppliers Neither Both Wrong! Thats right! Approved suppliers meet all applicable local, state, and federal laws. Reputable suppliers have established a good reputation for food safety. 163 / 178 What is an example of an unopened, prepackaged food item that may be re-served to another guest if it’s still in good condition? Condiment packets Packaged crackers Neither Both Wrong! Thats right! 164 / 178 How long do shellstock identification tags need to be kept? Keep them for 90 days after the last shellfish was used Keep the tags on the container until the Shellfish are gone Neither Both Wrong! Thats right! These tags tell where the Shellfish were harvested and that they came from an approved source 165 / 178 How can pests get into your operation? Pests can be brought inside with deliveries Pests can get in through building openings Neither Both Wrong! Thats right! 166 / 178 What kind of suppliers should you purchase the products you use in your operation? Approved Reputable Neither Both Wrong! Thats right! The basis of Servsafe is teaching managers how to avoid common mistakes in food handling that cause foodborne illness. These mistakes can be categorized into what ServSafe calls, “The Four Main Practices.” 167 / 178 When packaging food in the operation for guests to take home, what situation does NOT require identifying Big Eight Allergens on the label? The food is a guest take-out order The food name indicates the allergen The food is a guest’s leftovers All are correct Wrong! Thats right! 168 / 178 What are some reasons to reject a delivery of fish? Dull, dry skin Dull, gray gills Strong fishy or ammonia smell Cloudy, red-rimmed, sunken eyes Fish with tumors, abscesses, or cysts Soft flesh that leaves an imprint when touched All are correct Wrong! Thats right! 169 / 178 Which of these are steps in the procedure for rejecting delivery items during inspection? Put aside the rejected item and explain why to the deliveryman Show your purchase order or invoice as support for your decision Note details of the incident on the invoice or receiving document Get a signed adjustment or credit slip before returning the item All are correct Wrong! Thats right! Consider that you may be able to recondition and use some items that otherwise would be rejected 170 / 178 When can frozen fish in reduced-oxygen packaging (ROP) be removed from its packaging? Before thawing the fish in a cooler Before or soon after thawing under running water Neither Both Wrong! Thats right! 171 / 178 How can you prevent parasites from causing foodborne illnesses? By cooking food to its required minimum internal temperature By purchasing food from approved, reputable suppliers Neither Both Wrong! Thats right! 172 / 178 According to ServSafe, which of these are criteria acceptable when inspecting a delivery of fish? Bright red gills Proper packaging Bright shiny skin Bright, clear, full eyes Mild ocean or seaweed smell Temperature of 41°F or lower Firm flesh that springs back when touched Fish kept cool with crushed self-draining ice All are correct Wrong! Thats right! 173 / 178 Besides actually seeing insects or rodents, what can be a sign that you have a pest infestation? Damage to products, packaging, or the facility Feces or nests Neither Both Wrong! Thats right! 174 / 178 What is often required before an operation can handle or prep food using the following methods? • Packaging fresh juice on-site for sale at a later time • Smoking food as a way to preserve it • Preserve or alter the food so that it no longer needs time and temperature control for safety • Curing food • Custom-processing animals for personal use • Packaging food using a reduced-oxygen packaging (ROP) method • Sprouting seeds or beans • Offering live shellfish from a display tank A Regulatory Variance A HACCP plan Neither Both Wrong! Thats right! Operations using these food processing methods need to obtain a variance from their regulatory authority. Most jurisdictions also require the operation to submit a HACCP plan. 175 / 178 Sneeze guards protect food from contamination while it’s displayed in a self-service area. What else can protect food from contamination while displaying it? Display cases Packaging Neither Both Wrong! Thats right! 176 / 178 What information is on Shellfish Identification Tags? Shellfish Identification Tags indicate when and where the shellfish were harvested Shellfish Identification Tags certify that the shellfish are from an approved source Neither Both Wrong! Thats right! 177 / 178 Which is an example of Reduced Oxygen Packaging (ROP)? Modified Atmosphere Packaging (MAP) Sous vide packaging Vacuum packaging All are correct Wrong! Thats right! 178 / 178 What situations require food to be labeled or date marked? Food that’s NOT in its original container (common name of the food) RTE food prepared in the operation and stored over 24 hours (date marked) Food packaged in the operation and sold to guests to take home (specific information) All are correct Wrong! Thats right! Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
