Flow of Food Purchasing practice test: free ServSafe Food Protection Manager questions

Sample Practice Questions for Flow of Food Purchasing

1. Question 1Ref: ServSafe Coursebook 9th Edition — Chapter 4: Flow of Food: Purchasing and Receiving

   When receiving a delivery of fresh produce, what is the first step a manager should take?

   AStore it immediately to save timeBInspect the delivery for quality, temperature, and damageCSign the invoice without checkingDPlace it in the freezer to preserve freshness
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   Correct Answer
   B. Inspect the delivery for quality, temperature, and damage

   When receiving a delivery, the manager should inspect it for quality, temperature, and damage before accepting it. Check that produce is fresh, not wilted or bruised, and that cold items are at the correct temperature (41°F or below for refrigerated items). Signing the invoice without inspecting means accepting responsibility for any problems. Freezing fresh produce can damage its texture and is not appropriate for most items.

2. Question 2Ref: ServSafe Coursebook 9th Edition — Chapter 4: Flow of Food: Purchasing and Receiving

   What does FIFO stand for in food storage?

   AFirst In, First OutBFood In, Food OutCFresh Items For OperationsDFood Inspection and Ordering
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   Correct Answer
   A. First In, First Out

   FIFO stands for First In, First Out. This inventory management method ensures that the oldest food items are used or sold first, reducing waste and preventing food from expiring. When receiving new stock, place it behind existing items so the older products are in front and used first. FIFO is essential for maintaining food quality and safety, especially for perishable items with short shelf lives.