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- 1. Multiple Choice
What is the most important factor in choosing a food supplier?
It has been inspected and complies with local, state, and federal laws.
It has a HACCP program or other food safety system.
It has documented manufacturing and packing practices.
Its warehouse is close to the operation, reducing shipping time.
- 2. Multiple Choice
What is the best method of checking the temperature of a delivery of fresh fish?
Use an infrared thermometer to check the fish's temperature.
Feel the fish, making sure that it is cold to the touch.
Insert a thermometer probe into the thickest part of the fish.
Place a time-temperature indicator on the surface of the fish.
- 3. Multiple Choice
What is the correct temperature for receiving cold TCS food?
50°F (10°C) or lower
32°F (0°C) or lower
41°F (5°C) or lower
45°F (7°C) or lower
- 4. Multiple Choice
Which item can be received at 45°F (7°C)?
Chopped tomatoes
Shell eggs
Ground beef
Bean sprouts
- 5. Multiple Choice
What causes large ice crystals to form on frozen food and its packaging?
Incorrect cleaning and sanitizing
Cross-contact
Cross-contamination
Time-temperature abuse
- 6. Multiple Choice
What is required when receiving fish that will be served raw or partially cooked?
It must be correctly frozen before you receive it.
It must be alive when received.
It must be thawed in the microwave.
It must be used within 24 hours.
- 7. Multiple Choice
How should the temperature of vacuum-packed meat be checked during receiving?
Insert the thermometer stem or probe through the package into the product.
Lay the thermometer stem or probe on the surface of the top package.
Place the thermometer stem or probe between two packages of product.
Open a package and insert the thermometer stem or probe into the product.
- 8. Multiple Choice
How should cartons of coleslaw be checked for the correct receiving temperature?
Open a carton and insert a thermometer stem into the food.
Touch the carton to see if its cold.
Place a thermometer against the outside of the carton.
Check the interior air temperature of the delivery truck.
- 9. Multiple Choice
What should be done with an item that has been recalled?
Remove the item from inventory, put it in a secure location, and label it to keep it from being used or discarded.
Arrange for the vendor to pick up the item, notify staff, and document the recall.
Recondition the item, heat it to its minimum internal temperature, or throw it out.
Record the item's use-by date, place the item in storage, and note the loss for bookkeeping.
- 10. Multiple Choice
Which is a requirement for key drop deliveries?
The items are placed in the correct location.
The items are set apart from other inventory.
The items are able to be reconditioned safely.
The items are delivered just before staff arrive.
- 11. Multiple Choice
Live shellfish must be received with what documentation?
USDA grading stamp
Shellstock identification tag
USDA inspection stamp
Certified fisheries tag
- 12. Multiple Choice
A food item that is received with an expired use-by date should be
accepted but kept separate from other items.
rejected.
used immediately.
accepted but labeled differently.
- 13. Multiple Choice
A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next?
Inform the local media, customers, and employees of the reason for the recall.
Refer to the vendor notifications for next steps.
Contact the supplier and arrange for the product to be picked up.
Label the item to prevent it from accidentally being placed back in inventory.
- 14. Multiple Choice
Which item should be rejected?
Live oysters with an internal temperature of 50°F (10°C)
Bags of organic cookies in torn packaging
Bottled milk at 41°F (5°C)
Single-use cups in original packing
- 15. Multiple Choice
Which condition of the food should cause a manager to reject a case of frozen steaks?
If the packages do not have a USDA inspection sticker
If the shipping box if of a higher weight than expected
If the package label placement is inconvenient
If the packages are more solidly frozen than expected
- 16. Multiple Choice
Shucked oysters must be
shown to customers before serving.
immediately cooled to 32°F (0°C).
warmed before storing.
purchased from an approved supplier.
- 17. Multiple Choice
If an order of vacuum-packaged sliced deli meat is delivered at 49°F (9°C), the meat should be
used for cooked food preparations only.
quickly refrigerated.
frozen until ready for use.
rejected.
- 18. Multiple Choice
How long must shellstock tags be kept on file?
90 days after the day the shellfish were received
30 days after the day the shellfish were received
30 days after the last shellfish was sold or served from the container
90 days after the last shellfish was sold or served from the container
- 19. Multiple Choice
When inspecting a shipment of fresh fruits and vegetables, a foodhandler should
arrange to sanitize the produce before storing it.
accept all boxes that appear to be undamaged without opening them.
check containers for evidence of insect contamination.
eat a sample to make sure everything is alright.
- 20. Multiple Choice
Dead shellfish or shellstock with badly broken shells must be separated and then
cooked.
frozen.
discarded.
stored.
- 21. Multiple Choice
If food is UHT-pasteurized and aseptically packaged,
it can be delivered at room temperature.
it must be delivered at 41°F (5°C) or lower.
it must be delivered at 50°F (7°C) or lower.
it must be delivered frozen.
- 22. Multiple Choice
A delivery of packaged frozen vegetables should be rejected if
the temperature of the product is 0°F (-18°C).
the vegetables are hard to the touch.
large ice crystals are evident inside the packages.
condensation is on the outside of the packages.
- 23. Multiple Choice
When receiving a shipment of fresh poultry, the most important factor the food handler should verify is that it is
packaged in clean, new cartons.
labeled with a use-by date.
the correct weight and size.
at the correct temperature.
- 24. Multiple Choice
What is the minimum acceptable receiving temperature for hot food?
70°F
120°F
135°F
155°F
- 25. Multiple Choice
Containers of raw shucked shellfish bigger than one-half gallon must have the name and address of the packer, the certification number and a
shellstock identification tag.
shucked date.
harvest date.
USDA inspection mark.
- 26. Multiple Choice
What is the maximum acceptable receiving temperature for fresh beef?
35°F
41°F
45°F
50°F
- 27. Multiple Choice
When receiving a delivery of food for an operation, it is important to
inspect only the TCS food.
inspect all food immediately before storing it.
stack the delivery neatly and inspect it within 12 hours.
store it immediately and inspect it later.
- 28. Multiple Choice
Milk can be received at 45°F under what condition?
Is it thrown out after 2 days.
It is cooled to 41°F or lower in 4 hours.
It is immediately cooled to 41°F or lower.
It is served or used in the operation within 2 hours.
- 29. Multiple Choice
What must a manager do with a recalled food item in the operation?
Combine the item with non-recalled items during preparation.
Record the names of customers who purchase the item.
Store the recalled item separately from other food.
Sell all recalled items within 24 hours.
- 30. Multiple Choice
Large ice crystals in a case of frozen food are evidence that the product may have been
received at 6°F to 10°F (-14°C to -12°C).
stored at 6°F to 10°F (-14°F to -12°C).
thawed and refrozen.
shipped correctly.
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