ServSafe Food Handler Practice Test 4: Receiving & the Flow of Food

Questions, answers (marked ✓) and explanations are below. For the interactive version, enable JavaScript.

1. At what temperature or below must cold TCS food be when you receive it?

   • 32°F (0°C)
   • 41°F (5°C)
   • 45°F (7°C)
   • 50°F (10°C)

   Cold TCS food must arrive at 41°F (5°C) or below. If it's warmer, it has been in the danger zone for an unknown amount of time, reject it.

2. Fresh shell eggs should be received at an ambient air temperature of:

   • 41°F (5°C) or below
   • 45°F (7°C) or below
   • 55°F (13°C) or below
   • 70°F (21°C) or below

   Shell eggs are received at an air temperature of 45°F (7°C) or below. Live shellfish are also received at 45°F, a common exam exception to the usual 41°F rule.

3. What does FIFO (First In, First Out) stock rotation mean?

   • Use the most expensive stock first
   • Place newer stock behind older stock so the oldest is used first
   • Freeze everything on arrival
   • Store food in the order it fits

   FIFO means shelving new deliveries behind existing stock and using the oldest (nearest use-by) product first, it keeps food moving before it expires.

4. Which TWO are reasons to reject a delivery?

   • Packaging is torn, leaking or water-stained
   • Frozen food shows large ice crystals and signs of refreezing
   • The food was delivered in a refrigerated truck
   • Boxes are stacked neatly on a clean pallet

   Reject damaged or leaking packaging and frozen food with large ice crystals (a sign it thawed and refroze). A refrigerated truck and clean pallets are good signs, not problems.

5. When storing food in a cooler by minimum cooking temperature, which goes on the TOP shelf?

   • Raw poultry
   • Raw ground beef
   • Ready-to-eat food
   • Raw whole fish

   Store top-to-bottom by cook temperature. Ready-to-eat food sits on top; below it come items by rising cook temp, fish (145°F), whole cuts, ground meat (155°F), and poultry (165°F) on the bottom.

6. Dry-storage rooms should be kept in what temperature range?

   • 32°F to 41°F
   • 41°F to 50°F
   • 50°F to 70°F
   • 70°F to 90°F

   Dry storage runs best at 50°F to 70°F (10°C to 21°C) with moderate humidity, cool and dry enough to slow spoilage and discourage pests without freezing anything.

7. Food in storage should be kept at least how far off the floor?

   • 2 inches (5 cm)
   • 6 inches (15 cm)
   • 12 inches (30 cm)
   • It can sit on the floor if boxed

   Keep food at least 6 inches (15 cm) off the floor. It protects against splash, pests and dirty water, and lets you clean underneath the shelving.

8. A can of vegetables arrives with a deep dent along its side seam. You should:

   • Accept it if it isn't leaking
   • Reject the can
   • Accept it and use it first
   • Accept it if the label is intact

   Reject cans with dents on the seams, swelling, leaks or rust. A damaged seam can let in bacteria, including the ones that cause botulism.

9. Frozen food should be:

   • Slightly soft to the touch
   • Frozen solid
   • At 41°F or below
   • Partly thawed for faster prep

   Frozen food must be received frozen solid. Softness or large ice crystals means it thawed at some point, you can't know how long it sat in the danger zone.

10. Which TWO practices help prevent cross-contamination during storage?

    • Store raw meat below and away from ready-to-eat food
    • Keep food in clean, covered containers
    • Store cleaning chemicals on the shelf above the prep table
    • Set food directly on the walk-in floor to save shelf space

    Raw meat goes below and apart from ready-to-eat food, and food stays covered in clean containers. Chemicals never go above food, and nothing goes on the floor.