ServSafe Test Question Answers (Chapter 5- The Flow of Food: Purchasing, Receiving, and Storage ) 7th Edition for Safe Food Handler and Food Manager certification exam. ServSafe test prep. This is free online quiz question answers and it will help both the ServSafe Food Protection Manager test and the ServSafe Food Handler certificate course preparation.
ServSafe Test (Chapter 5) Question Answers
Practice Test Name | ServSafe Practice Test 2023 |
Test Prep for | ServSafe Food Manager and Food Handler |
Type of test | Sample Quiz Test |
Total Questions in the Test | 25 questions |
Question Type | Multiple-Choice Question Answers |
Printable & Editable PDF | Yes Download link is given below |
Topic Covered | Chapter 5- The Flow of Food: Purchasing, Receiving, and Storage |
Test Language | English |
ServSafe Chapter 5- Quiz
Purchasing, Receiving, and Storage
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Free ServSafe Test on Chapter 5- The Flow of Food ( Purchasing, Receiving, and Storage)
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The official ServSafe Manager Practice Test exam has 80 multiple-choice questions. A minimum score of 75% or higher is required to pass the exam. This is obtained by answering at least 60 out of 80 questions correctly.
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Question 1 of 25
1. Question
1 pointsYou can store food near chemicals as long as the chemicals are stored in sturdy, clearly labeled containers.
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Question 2 of 25
2. Question
1 pointsYou can store food in any durable container that you can cover.
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Question 3 of 25
3. Question
1 pointsArrange stored food by its use-by-date so that you use the oldest food first.
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Question 4 of 25
4. Question
1 pointsYou should reject a delivery of frozen steaks covered in ice crystals.
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Question 5 of 25
5. Question
1 pointsWhat should Store food at least _______ gap off the floor?
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Question 6 of 25
6. Question
1 pointsWhat is the following foods are below ready-to-eat food?
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Question 7 of 25
7. Question
1 pointsHow long should you store ready-to-eat TCS food that is prepared on-site?
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Question 8 of 25
8. Question
1 pointsStore the following food items in the shelf it belongs, by dragging it.
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Question 9 of 25
9. Question
1 pointsWhat defines an approved reputable supplier?
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APPROVED SUPPLIER – Has been inspected and meets all applicable local, state, and federal laws.
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Question 10 of 25
10. Question
1 pointsWhich of the following products must be delivered at the proper temperatures? (select all that apply)
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Question 11 of 25
11. Question
1 pointsMost cold TCS food should be delivered at what temperature ______ degrees?
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Question 12 of 25
12. Question
1 pointsWhich of the following foods need to be cooled to 41 degrees within 4 hours of delivery? (select all that apply)
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Question 13 of 25
13. Question
1 pointsHot food must be cool to ______degree before placing it in the refrigerator.
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Question 14 of 25
14. Question
1 pointsWhich of the following statement comes under Temperatures Guidelines? (select all that apply)
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Question 15 of 25
15. Question
1 pointsStock rotation should be followed.
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Hint
Store items with earlier use-by dates in front, and use them first.
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Question 16 of 25
16. Question
1 pointsMaintain the following food Storage Order From Top To Bottom for Refrigeration (Drag to move up and down)
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Ready-to-eat
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Seafood
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Whole cuts of beef and pork
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Ground meat and fish
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Whole and ground poultry
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Question 17 of 25
17. Question
1 pointsWhich of the following methods is used to prevent the growth of microorganisms in packaged food by reducing oxygen in packaging?
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Reduced oxygen packaging (ROP)
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Question 18 of 25
18. Question
1 pointsWhich of the following method often used for packaging Frozen pre-cooked meals?
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Question 19 of 25
19. Question
1 pointsWhat is the most important factor in choosing an approved supplier?
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Question 20 of 25
20. Question
1 pointsWhat is the maximum acceptable receiving temperature for fresh beef?
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Question 21 of 25
21. Question
1 pointsIn top-to-bottom order, how should a fresh pork roast, fresh ground meat, fresh salmon, a carton of lettuce, and pan of fresh poultry be stored in a cooler?
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Question 22 of 25
22. Question
1 pointsWhat is the acceptable receiving temperature for eggs?
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Question 23 of 25
23. Question
1 pointsAn operation that has prepped tuna salad can store it at 41F or lower form a maximum of how many days?
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Question 24 of 25
24. Question
1 pointsWhen storing food using the FIFO method, the food with the earliest use-by dates should be stored
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Question 25 of 25
25. Question
1 pointsShellshock identification tags must be kept on file for _____ days from the harvest date of the shellfish?
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Charpterwise ServSafe Test [Quiz + PDF]
- Chapter 1- Providing Safe Food
- Chapter 2- Forms of Contamination
- Chapter 3- Personal Hygiene (Safe Food Handler)
- Chapter 4- Flow of Food: An Introduction
- Chapter 5- The Flow of Food: Purchasing, Receiving, and Storage
- Chapter 6- Flow of Food: Preparation
- Chapter 7- Flow of Food: Service
- Chapter 8- Food Safety Management Systems
- Chapter 9- Safe Facilities and Pest Management
- Chapter 10- Cleaning and Sanitizing
ServSafe Practice Test (English)
- ServSafe Practice Test 1 (40 Question)
- ServSafe Practice Test 2 (40 Question)
- ServSafe Practice Test 3 (40 Question)
- ServSafe Practice Test 4 (40 Question)
ServSafe Practice Test Espanol
- ServSafe Practice Test 2020 (Espanol) (SET -1)
- ServSafe Practice Test 2020 (Espanol) (SET -2)
- ServSafe Practice Test 2020 (Espanol) (SET -3)