ServSafe Purchasing and Receiving Practice Test with Study Guide

ServSafe Purchasing and Receiving Practice Test with Study Guide for your ServSafe Certification course prep. You can also check What are the Main Causes of Food Contamination According to ServSafe?

What is ServSafe Purchasing and Receiving?

According to ServSafe, purchasing and receiving is the process of acquiring food and supplies for a food service establishment. This process includes selecting suppliers, evaluating products, and ensuring that all items received meet the establishment’s food safety and quality standards.

Purchasing and receiving involve several key steps, including:
Identifying the needs of the establishment and creating a list of necessary items.
Selecting suppliers that meet the establishment’s food safety and quality standards.
Evaluating products based on factors such as price, quality, and food safety considerations.
Reviewing invoices and purchase orders to ensure accuracy and compliance with established purchasing policies.
Inspecting deliveries upon arrival to ensure that products meet the establishment’s standards and are free from damage or contamination.
Storing products properly to maintain their quality and safety.
Keeping detailed records of all purchases and deliveries to aid in tracking and traceability.

The main goal of purchasing and receiving is to ensure that the food service establishment has the necessary supplies to operate while also ensuring that all products received are safe, high-quality, and free from contamination.

Dos:

Purchase food from approved and reputable sources.
Check for proper documentation, such as invoices and health department permits.
Inspect all products for signs of spoilage, damage, or tampering before accepting delivery.
Store food products at the appropriate temperature to prevent spoilage.
Keep track of the storage and rotation of products to ensure that older products are used before expiration.

Don’ts:

Do not purchase food from unapproved or questionable sources.
Do not accept delivery of products that show signs of spoilage, damage, or tampering.
Do not store food products at temperatures that allow for the growth of harmful bacteria.
Do not use expired or spoiled products in food preparation.
Do not mix new products with older ones without proper rotation and labeling.
Do not neglect to check and maintain equipment and facilities in good condition
Do not ignore proper sanitation practices in receiving, storing, and preparation areas.

ServSafe Purchasing and Receiving Practice Test

When purchasing food, it is important to check for proper documentation, such as:

(A) Health department permits
(B) Recipes
(C) Delivery schedules
(D) All of the above

Answer: (A) Health department permits

When receiving a delivery of food products, it is important to inspect the products for signs of:

(A) Spoilage
(B) Damage
(C) Tampering
(D) All of the above

Answer: (D) All of the above

When storing food products, they should be kept at:

(A) Room temperature
(B) The appropriate temperature to prevent spoilage
(C) A high temperature to speed up cooking time
(D) A low temperature to keep them fresh longer

Answer: (B) The appropriate temperature to prevent spoilage

In order to ensure that older products are used before expiration, it is important to:

(A) Mix new products with older ones
(B) Neglect to check and maintain equipment and facilities
(C) Keep track of the storage and rotation of products
(D) None of the above

Answer: (C) Keep track of the storage and rotation of products

When purchasing food from unapproved or questionable sources, it is considered a:

(A) Good practice
(B) Sanitary practice
(C) Bad practice
(D) None of the above

Answer: (C) Bad practice

When receiving delivery of food products, it is important to check for:

(A) Proper packaging
(B) Proper labeling
(C) Proper documentation
(D) All of the above

Answer: (D) All of the above

When storing food products, it is important to:

(A) Keep them in their original packaging
(B) Properly re-package them for storage
(C) Leave them exposed to air
(D) Store them in a damp area

Answer: (B) Properly re-package them for storage

In order to prevent cross-contamination, it is important to:

(A) Use different cutting boards for raw meats and produce
(B) Store raw meats and produce together
(C) Use the same utensils for raw meats and produce
(D) None of the above

Answer: (A) Use different cutting boards for raw meats and produce

To ensure that food products are safe to consume, it is important to:

(A) Use expired or spoiled products
(B) Follow proper sanitation practices
(C) Neglect to check and maintain equipment and facilities
(D) None of the above

Answer: (B) Follow proper sanitation practices

When discarding food products, it is important to:

(A) Throw them in the trash
(B) Give them to homeless or poverty-stricken people
(C) Donate them to a food bank or shelter
(D) None of the above

Answer: (C) Donate them to a food bank or shelter

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