ServSafe Practice Test Chapter 5 Purchasing, Receiving, and Storage

Last Updated on February 26, 2025

ServSafe Practice Test Chapter 5 Purchasing, Receiving, and Storage 8th Edition for Safe Food Handler and Food Manager certification exam. ServSafe test prep. This is a free online quiz question answer, and it will help prepare both the ServSafe Food Protection Manager test and the ServSafe Food Handler certificate course.

Prepare for your ServSafe certification exam with our comprehensive practice test for Chapter 5: The Flow of Food: Purchasing, Receiving, and Storage. This test covers crucial topics such as purchasing safe food, receiving safe food, storing guidelines, and maintaining food quality and safety.

Each question is designed to reflect the style and difficulty of the actual exam, helping you master essential food safety practices. Ideal for Food Handlers and Managers, our practice test ensures you’re well-prepared to maintain a safe and hygienic food environment. Start practicing today for a successful ServSafe certification!

ServSafe Practice Test Chapter 5

Practice Test Name	ServSafe Practice Test 2024
Test Prep for	ServSafe Food Manager and Food Handler
Type of test	Sample Quiz Test
Total Questions in the Test	30 Questions
Question Type	Multiple-Choice Question Answers
Printable & Editable PDF	N/A
Topic Covered	Chapter 5- The Flow of Food: Purchasing, Receiving, and Storage
Test Language	English

ServSafe Purchasing, Receiving, and Storage Quiz

ServSafe Practice Test Chapter 5- Purchasing, Receiving, and Storage

ServSafe Practice Test
Chapter 5- Purchasing, Receiving, and Storage
ServSafe Food Handler and Food Manager certification
Total Items: 30
Explanation Included: YES
Free Quiz on Chapter 5- No Registration is required

1 / 30

Why is it important to regularly calibrate thermometers?

(A) To ensure accurate temperature readings

(B) To extend the life of the thermometer

(D) To comply with food aesthetics

2 / 30

What should be done if a food thermometer indicates that a TCS food is in the danger zone?

(A) Discard the food

(B) Reheat it to 165°F

(D) Continue to monitor it

3 / 30

Which thermometer is best suited for checking the surface temperature of a griddle?

(A) Bimetallic stemmed thermometer

(B) Thermocouple with surface probe

(D) Infrared thermometer

4 / 30

How should a thermometer be inserted when measuring the temperature of food?

(A) At an angle

(B) Perpendicular to the surface

(D) Just touching the surface

5 / 30

What should you do if a thermometer is dropped and damaged?

(A) Continue using it if it looks fine

(B) Calibrate it before using it again

(D) Wash it and use it

6 / 30

What is the correct way to calibrate a bimetallic stemmed thermometer?

(A) Place it in boiling water and adjust to 212°F (100°C)

(B) Place it in an ice-water slurry and adjust to 32°F (0°C)

(D) Place it in hot oil and adjust to 350°F (177°C)

7 / 30

How should food handlers check the temperature of thin foods such as meat patties?

(A) Use an infrared thermometer

(B) Use a bimetallic stemmed thermometer

(D) Use a surface probe

8 / 30

What should you do if you suspect that a food item has been time-temperature abused?

(A) Serve it immediately

(B) Discard it

(D) Reheat it to 165°F

9 / 30

What is the minimum temperature that hot-held food should be maintained at?

(A) 125°F (52°C)

(B) 135°F (57°C)

(D) 155°F (68°C)

10 / 30

What is the purpose of using color-coded cutting boards?

(A) To match the kitchen decor

(B) To prevent cross-contamination

(D) To identify the type of food being cut

11 / 30

How should you store utensils that are used throughout the day?

(A) In a container of water

(B) In the refrigerator

(D) On the counter

12 / 30

What is the best way to avoid contaminating ready-to-eat food?

(A) Use a fork and knife

(B) Use tongs, deli sheets, or gloves

(D) Use any available utensil

13 / 30

How often should cutting boards be cleaned and sanitized?

(A) Once a day

(B) After each use

(D) At the end of the shift

14 / 30

How should you store leftovers to ensure food safety?

(A) Leave them out at room temperature

(B) Refrigerate them within 2 hours

(D) Store them with raw foods

15 / 30

What is the proper way to handle ice used in food service?

(A) With bare hands

(B) With a scoop stored inside the ice machine

(D) With any available utensil

16 / 30

How should you handle a food thermometer after each use?

(A) Rinse it with water

(B) Wipe it with a cloth

(D) Store it immediately

17 / 30

Which of the following is a sign that food has been time-temperature abused?

(A) It has a fresh appearance

(B) It is at the correct temperature

(D) It is properly labeled

18 / 30

What is the safest way to thaw frozen food?

(A) At room temperature

(B) Under hot running water

(D) In a microwave on high setting

19 / 30

How should food be reheated for hot holding?

(A) To 135°F (57°C) for 15 seconds

(B) To 145°F (63°C) for 15 seconds

(D) To 165°F (74°C) for 15 seconds

20 / 30

When should ready-to-eat TCS food that was prepared in-house be discarded?

(A) After 1 day

(B) After 3 days

(D) After 7 days

21 / 30

What is the recommended minimum internal temperature for ground beef?

(A) 135°F (57°C)

(B) 145°F (63°C)

(D) 165°F (74°C)

22 / 30

What is the proper way to cool a large pot of chili?

(A) Place it in the refrigerator immediately

(B) Leave it at room temperature

(D) Cover it tightly and leave it on the counter

23 / 30

How often should the temperature of hot-held food be checked?

(A) Every hour

(B) Every 2 hours

(D) Every 6 hours

24 / 30

What is the minimum internal cooking temperature for poultry?

(A) 135°F (57°C)

(B) 145°F (63°C)

(D) 165°F (74°C)

25 / 30

How long can TCS food be safely held in the temperature danger zone?

(A) 1 hour

(B) 2 hours

(D) 6 hours

26 / 30

What is the danger zone temperature range where bacteria grow rapidly?

(A) 32°F to 70°F (0°C to 21°C)

(B) 41°F to 135°F (5°C to 57°C)

(D) 100°F to 212°F (38°C to 100°C)

27 / 30

What should be done with utensils after they are used with raw meat?

(A) Rinse them with water

(B) Wipe them with a cloth

(D) Use them for other foods

28 / 30

Which practice helps prevent cross-contamination?

(A) Using the same utensils for raw and cooked foods

(B) Storing food at room temperature

(D) Handling food with bare hands

29 / 30

How should raw meat be stored in a refrigerator to prevent cross-contamination?

(A) Above ready-to-eat food

(B) Below ready-to-eat food

(D) In any available space

30 / 30

What is an effective way to prevent cross-contamination during food preparation?

(A) Using the same cutting board for raw and cooked foods

(B) Washing hands and changing gloves between handling different types of food

(D) Using bare hands to handle food

Your score is

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Official Website: ServSafe Official Website