Servsafe Module 5 Exam Guide |Question and Answers| 100% Correct

Servsafe Module 5 Exam Guide |Question and Answers| 100% Correct The delivery must be inspected once a manager or food hander arrives at the operation and must meet the following conditions: *Ans* -from approved source -correct storage location -it was protected -its not contaminated -honestly presented You cannot make ___________ food ____________. Make sure only __________ food is brought into the operation. *Ans* unsafe ; safe ; safe Two ways to ensure the safety and quality of the food used in the operation include: *Ans* -use approved suppliers -following correct receiving procedures Before any deliveries are accepted, make sure that the food purchased is *Ans* safe Approved, reputable suppliers: *Ans* -one that has been inspected and produce inspection report -meets all laws Make sure inspection reports review the following areas: *Ans* -GMP or GAP -receiving, storage, shipping -cleaning, personal hygiene -recall program -staff training Many operations establish supplier lists based on their company: *Ans* specs, stds, and procedures Only _____________________ _____________________ should be included on these lists. *Ans* approved suppliers Managers must take action to ensure that the receiving and inspection is smooth and safe by: *Ans* have staff on hand and time to inspect assign receiving duties train them give them necessary tools The process starts with a ______________ __________________ of the delivery truck. *Ans* visual inspection Check it for signs of _____________________ and _______________. Inspect the overall _________________ of the vehicle. If there are signs of problems, _______________ the delivery. *Ans* signs of temp abuse and contamination condition reject Continue with a visual inspection of __________ ____________. Make sure they have been received at the correct ____________________. Once inspected, food items must be stored as _______________ as possible in the correct areas. This is especially true for ____________________ and _____________ items. *Ans* food items temp quickly refrigerated and frozen A key drop delivery is *Ans* The receipt of food by a foodservice operation after-hour