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ServSafe Certification Practice Test: Purchasing and Receiving and Storing
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Avg score: 82% • Most missed: “When storing food using the FIFO method, the food with the earliest use-by dates…”
ServSafe Certification Practice Test: Purchasing and Receiving and Storing
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6 Questions

1. When storing food using the FIFO method, the food with the earliest use-by dates should be stored
2. An operation that has prepped tuna salad can store it at 41F or lower form a maximum of how many days?
3. What is the acceptable receiving temperature for eggs?
4. In 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?
5. What is the maximum acceptable receiving temperature for fresh beef?
6. What is the most important factor in choosing an approved supplier?

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