Food Purchasing and Receiving Quiz

What are some general guidelines for receiving food safely?

• Inspect deliveries immediately

• Reject any delivery that does not meet your standards

• Plan for shipments in advance

• Make specific staff responsible for receiving

What are some general guidelines for inspecting food?

• Reject food that is soft and leaves an imprint when touched

• Reject food that is moldy or has an abnormal color

• Reject food with an abnormal or unpleasant odor

• Reject meat, fish, or poultry if it is slimy, sticky, or dry

What are the correct methods for checking the temperatures of fresh poultry delivered on ice and a carton of milk? What should the temperature be for each?

• Use a thermometer to check the temperature, 45°F for poultry and 40°F for milk

• Use a thermometer to check the temperature, 40°F for poultry and 45°F for milk

• Use a thermometer to check the temperature, 45°F for poultry and 41°F for milk

• Use a thermometer to check the temperature, 41°F for poultry and 45°F for milk

What are the criteria for rejecting a delivery of fresh strawberries?

• Moldy or abnormal color

• Slimy, sticky, or dry texture

• Soft flesh that leaves an imprint when touched

• Abnormal or unpleasant odor

What should be inspected for fresh fish to be accepted?

• Shellstock identification tags and inspection stamps

• Temperature, liquid, and pests

• Appearance, texture, and odor

• Appearance, packaging, and dates

What should be inspected for shellfish to be rejected?

• Moldy or abnormal color

• Abnormal or unpleasant odor

• Slimy, sticky, or dry texture

• Soft flesh that leaves an imprint when touched

What should be inspected for crustaceans to be accepted?

• Appearance, texture, and odor

• Shellstock identification tags and inspection stamps

• Temperature, liquid, and pests

• Appearance, packaging, and dates