Purchasing, Receiving, and Inventory Control Flashcards
7 cards from real CCC practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Purchasing, Receiving, and Inventory Control flashcards as text
According to FDA Food Code guidelines, fresh fish should be received at a maximum internal temperature of:
Answer: 41°F (5°C)
The FDA Food Code requires fresh fish to be received at 41°F (5°C) or below to remain in the safe temperature zone and prevent bacterial growth.
When receiving a delivery, the receiving clerk should verify the invoice against the:
Answer: Original purchase order to confirm items, quantities, and prices match
Comparing the invoice to the purchase order catches discrepancies in items, quantities, or prices before payment is authorized.
A credit memo is issued during the receiving process when:
Answer: Products are rejected or short-weighted, entitling the buyer to a billing adjustment
A credit memo documents rejected or short-weight items and obligates the vendor to reduce the invoice total or apply the credit to a future order.
Which receiving practice best prevents invoice fraud and collusion between receiving staff and vendors?
Answer: Implementing blind receiving, where the receiver counts items without seeing invoice quantities first
Blind receiving requires the clerk to count and weigh products independently before seeing the invoice, preventing falsification of received quantities.
Tare weight in food receiving refers to:
Answer: The weight of the container or packaging that is subtracted to determine net product weight
Tare weight is the weight of the empty container; subtracting it from gross weight gives the net product weight and ensures you are paying only for usable product.
Shellfish received in a food service operation must be accompanied by:
Answer: A shellfish identification tag that must be kept on file for 90 days
FDA regulations require shellfish to have a harvest tag identifying the source and harvest date, and operations must retain these tags for 90 days for traceability.
Products received at a food service operation should be moved to proper storage:
Answer: Immediately after inspection and verification to maintain safe temperatures
Perishable products must be moved to refrigerated or dry storage immediately after inspection to prevent time-temperature abuse.