Question

servsafe dvd 4 purchasing, receiving & storage questions

preventing cross-contamination

1. what is cross contamination?
2. how can cross-contamination be prevented?

a.
b.
c.

controlling time and temperature

1. to keep food safe, it must be kept out of what temperature range?
2. how can time and temperature abuse be prevented?
3. what must be done with food that has spent four or more hours in the temperature danger zone?

purchasing principles

1. what is an approved food source?

receiving principles

1. what can be done to ensure that receiving staff has adequate time to inspect deliveries?

a.
b.

1. how can time and temperature abuse be prevented when receiving products?

general receiving and inspection guidelines

1. at what temperature should hot and cold tcs food be received?

a.
b.

1. how should frozen food be received?
2. what are signs that frozen food has thawed and been refrozen?

a.
b.

Explanation:

Answer:

s are based on standard food safety guidelines and ServSafe principles, focusing on definitions, prevention methods, and proper procedures.