ServSafe Food Handler: Purchasing and receiving Questions
When a delivery arrives, a food handler may be the one who checks it before it goes into storage. These are the checks this quiz covers.
20 questions in this topic. The quiz draws 20 at a time. Free, with no sign-up.
Purchasing and receiving practice quiz
- 20 questions · 30 minutes · pass mark 75%
- Answers and explanations are shown at the end, with every question to review.
Local requirements and delivery can differ, so check what your state or county asks for.
What a food handler must do
- Take the temperature of cold TCS food. It should be 41°F or below, unless another law sets a different temperature.
- Take the temperature of hot TCS food. It should be 135°F or above.
- Check that raw eggs arrived in refrigerated equipment at 45°F or below.
- Look over each package. It should be in good condition, with the food protected.
- Tell your manager about anything that fails a check.
Source: FDA Food Code 2022, 3-202.11, 3-202.15
5 sample purchasing and receiving questions and answers
5 of our 20 questions, with the answer and why.
1. A delivery contains refrigerated cooked chicken that has no legal receiving-temperature exception. Which measured product temperature is acceptable under the model code?
Answer: 40°F (4°C)
- A) 45°F (7°C)
- B) 50°F (10°C)
- C) 57°F (14°C)
- D) 40°F (4°C) (correct answer)
Why: Ordinary refrigerated TCS food must arrive at 41°F (5°C) or below. The 45°F (7°C) ambient allowance for raw shell eggs does not apply to this cooked chicken.
Source: FDA Food Code 2026, 3-202.11(A)
2. Before making ice that will go into drinks, what source-water condition must the employee confirm?
Answer: The ice is made from drinking water
- A) Any clear-looking water is enough without establishing its safety
- B) Water is acceptable solely because it freezes solid
- C) Only water used for hot drinks needs a safe source
- D) The ice is made from drinking water (correct answer)
Why: Ice used as food or as a cooling medium must be made from drinking water. Clarity alone does not establish drinking-water quality.
Source: FDA Food Code 2022, 3-202.16
3. A newly delivered food-storage tub imparts a chemical odor and taste to food during normal use. What is the relevant material concern?
Answer: Food-contact materials may not impart odors or tastes to food
- A) Food-contact materials may not impart odors or tastes to food (correct answer)
- B) The tub becomes suitable if it is reserved for strongly flavored foods
- C) The odor transfer is acceptable if the tub is easy to carry
- D) A lid makes odor or taste transfer acceptable during storage
Why: The model code excludes materials that impart odors or tastes under normal use. Strong flavors do not remove the food-contact material requirement.
Source: FDA Food Code 2022, 4-101.11
4. Under the ordinary FDA model-code food-source rule, which delivery may not be used in the establishment even if its package and temperature look acceptable?
Answer: Food prepared in a private home
- A) Food from a source complying with food law and the other receiving requirements
- B) Food from an inspected processor that satisfies the applicable receiving requirements
- C) Food prepared in a private home (correct answer)
- D) Food from a lawful commercial supplier with the required processing and receiving controls
Why: The model code specifically excludes private-home-prepared food from ordinary food-establishment use. A legally compliant source with the other receiving conditions met is consistent with the stated source rule.
Source: FDA Food Code 2022, 3-201.11(B)
5. A sack of live oysters arrives at the back door. What must the receiver confirm before the oysters are accepted?
Answer: That the container bears a legible tag or label identifying the source
- A) That the oysters come in a returnable crate the supplier will pick up
- B) That the driver can name the harvest area
- C) That the container bears a legible tag or label identifying the source (correct answer)
- D) That the invoice lists the price per dozen
Why: Molluscan shellfish must arrive in nonreturnable containers with a legible tag or label that identifies the source. A container without one is subject to a hold order, so it should not go into use.
Source: FDA Food Code 2022, 3-202.18(A)
Keep practicing
Deliveries are a short topic. Find more food handler exam questions sorted by subject.
Want a full 40-question paper? It is on the Food Handler Plan, $2.99 a month. compare the three monthly plans.
Studying for the other exam? Try the Manager purchasing and receiving quiz.
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